tag:blogger.com,1999:blog-49511096912797248702024-03-21T05:17:59.305-07:00Roxannosaurus WrecksBecause dinosaurs don't care much for presentation.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-4951109691279724870.post-87339698200639276702012-06-27T12:58:00.000-07:002012-06-27T13:04:02.652-07:00Chocolate Chunk Granola<div style="font-family: Georgia,"Times New Roman",serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnD-EPhREeNJju_ZiTE337gjI7iuxWeRrD7huoZUunCzBld_iEsASGyv7VL9EwDmeKUExf0w3pROqhQPkhwKTdLU0siA60AI4kokwiSguuhD4US79SQLCvWv2uzaQUzfgKY1-jZQ2GgHEm/s1600/title.jpg"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnD-EPhREeNJju_ZiTE337gjI7iuxWeRrD7huoZUunCzBld_iEsASGyv7VL9EwDmeKUExf0w3pROqhQPkhwKTdLU0siA60AI4kokwiSguuhD4US79SQLCvWv2uzaQUzfgKY1-jZQ2GgHEm/s640/title.jpg" width="640" /> </a><br />
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Guys, it’s okay. <br />
<br />
You guys! Don’t freak out. I know that granola sounds like a health food. I know you come to my blog looking for recipes with components like chocolate covered bacon, and you don’t want anything to do with these goddamn flax seeds. <br />
<br />
I know. I empathize with that. But there are several reasons that I decided to post this recipe: <br />
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1. I invented it! Well, adapted it. But still! <br />
2. Granola is part of a balanced breakfast. I eat it every morning with yogurt. It’s good for you! <br />
3. This granola has chocolate in it. <br />
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See? Chocolate. Everything’s going to be fine. <br />
<br />
I’m trying to eat healthier foods in general. It’s going well, but it has not been an easy road for me. I mean, I was one of those kids who would eat all the M&Ms out of her trail mix, and nothing else. So even though I started eating natural granola instead of highly processed cereals for breakfast, I still found myself opting for the varieties that contained chocolate. My personal favorite brand is <a href="http://www.backtonaturefoods.com/product-category.aspx?category=Granolas" target="_blank">Back to Nature</a>, but it costs a lot of money for a little granola. So, after combing a couple blogs and cookbooks, I came up with a recipe that’s good(-ish) for me, and appeases my sweet tooth. Here goes:</div>
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<b>Chocolate Chunk Granola</b></div>
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<b>6 c. oats</b> (I used
Quaker, but any old oats will do.
Just not instant.)</div>
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<b>1 c. wheat germ</b></div>
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<b>¼ c. flax seeds</b></div>
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<b>¼ c. sesame seeds</b></div>
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<b>¼ c. brown sugar</b></div>
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<b>1 tbsp. cocoa powder</b>
(I, of course, used my favorite Black Onyx cocoa powder.)</div>
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<b>½ tsp. cinnamon</b></div>
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<b>¼ tsp. salt</b></div>
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<b>½ c. honey</b></div>
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<b>1/3 c. vegetable oil</b></div>
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<b>½ tsp. vanilla extract</b></div>
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<b>1 package of dark
chocolate chips </b>(dark chocolate is better for you than milk chocolate—I’ve read
a lot of articles that say it may even be good for you in small qualities, but
I’m no scientist, so please don’t take my word for it).</div>
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Preheat over to 300
degrees.</div>
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Mix dry ingredients in
a bowl and stir well. Transfer
mixture into a large (9x13”) baking dish.</div>
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Heat honey, oil, and
vanilla in a saucepan over medium-low heat until combined. Then pour the honey mixture over the
oat mixture and stir it with a rubber spatula. Bake for an hour, thoroughly stirring every 10 minutes with
a rubber spatula. </div>
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When the granola has
turned dark brown (but not burnt), it is done. Cool on a wire rack.
When it’s completely cool, you can add your chocolate chips! If you are not a big chocolate fan,
first of all, why are you reading this blog? And second, feel free to omit the chocolate, or add a dried
fruit of your choice at this stage.</div>
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And voila! tasty,
crunchy, chocolaty granola. It
made my apartment smell amazing all morning, and I made enough of it to last me
about two weeks. It should keep in
an airtight container for about a week, and in the freezer indefinitely (I
really have no clue).</div>
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Also, according to my
(very dubious) calculations, this granola cost me a little over 50 cents a
serving. Not bad! But I bet I could get it cheaper…must
investigate.</div>
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Enjoy!</div>
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Roxanne</div>
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P.S. Here's how I enjoy my morning granola:</div>
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<br />Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com1tag:blogger.com,1999:blog-4951109691279724870.post-85793758628312115802012-06-26T17:03:00.001-07:002012-06-26T17:03:36.574-07:00Not dead, just lazy.<div class="separator" style="clear: both; text-align: left;">
Okay, look, guys. I realize it’s been a while. I know you’ve all (all 10 of you, that is) probably found new and exciting places to get your recipes for outrageously decadent desserts. I don’t blame you. I would, too. </div>
<br />But I’m back now, and I want to make a couple of changes to the Roxannosaurus Wrecks blog. Don’t worry, I’ll still post delicious recipes. But I will also start posting other things, like interesting stuff I find around the internet, playlists I make on 8tracks, and maybe even some outfits or DIY tutorials. I’ll admit up front that I’m not sure if this will work out. But I want to give it a try. <br /><br />I’ve been reading a bunch of lifestyle blogs lately. I especially like<a href="http://www.abeautifulmess.com/" target="_blank"> A Beautiful Mess</a>, even though most of the stuff Elsie does is a little bit too cutesy for me to incorporate into my actual life. But I figured, hey. I wear classy outfits. I make desserts. I take bomb-ass pictures pretty much, like, all the time. I may not be quite as perfect as other blogging goddesses make themselves seem—I refuse to stop swearing on my blog, goddammit—but I am pretty great. <br /><br />So, there’s just a little heads-up about what you can expect from me, at least for the remainder of the summer, at which point I will probably get real lazy/busy again. Stay tuned for a recipe for delicious, crunchy, homemade granola, coming later this week! <br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6u_nLFqUMxK6UsOVxjpFVRBcbxRzxjsgK1LWgddwbmuvsyKXSE-rJeyyMKPtHnPPxAv2ppy_OlFBobT7m1cIwEfvLAtK1rzdMK86VwzvzG9foYdwy4deqBzAt4XrX46lCcjnC5kE7iEPd/s1600/447-520x782.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6u_nLFqUMxK6UsOVxjpFVRBcbxRzxjsgK1LWgddwbmuvsyKXSE-rJeyyMKPtHnPPxAv2ppy_OlFBobT7m1cIwEfvLAtK1rzdMK86VwzvzG9foYdwy4deqBzAt4XrX46lCcjnC5kE7iEPd/s640/447-520x782.jpg" width="424" /></a></div>
For now, I recommend that you check out these bizarre but awesome photos of <a href="http://www.retronaut.co/2011/11/black-cat-auditions-in-hollywood-1961/" target="_blank">auditions for black cats from 1961. </a><br /><br />Still trying to find a sign-off that doesn’t feel creepy, <br />RoxanneRoxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-76071386465868545952011-07-18T14:22:00.000-07:002011-07-18T14:22:24.806-07:00Cheap and Easy Garlic Naan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagelPYfqbVdh81ycZIMRjsVgKxl4Yr0ztRwyY7TzdEqBpfX5sta-nT-i-QUnfUt5zkJ2gS2fy6U9DyEiUDPmisdvka55-QZqXyRIuIbVR0pwXOM67d_avBUzFnjCCY3-U7CS_cjrgwTuk/s1600/naan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagelPYfqbVdh81ycZIMRjsVgKxl4Yr0ztRwyY7TzdEqBpfX5sta-nT-i-QUnfUt5zkJ2gS2fy6U9DyEiUDPmisdvka55-QZqXyRIuIbVR0pwXOM67d_avBUzFnjCCY3-U7CS_cjrgwTuk/s320/naan.jpg" width="320" /></a></div><span id="goog_947303006"></span><br />
I think we have established that <a href="http://roxannosauruswrecks.blogspot.com/2011/05/dangerously-delicious-garlic-knots.html">I love garlic</a>. And I also love Indian food. So when I found this recipe for naan from <a href="http://budgetbytes.blogspot.com/2010/09/naan-127-recipe-016-serving.html">Budget Bytes</a>, there was basically no way I would not make it. And there was definitely no way I was going to make it without garlic.<br />
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Budget Bytes is a cool site because it tells you how much all your ingredients cost. This particular recipe costs only $1.27 in total, and it's really simple!<br />
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<b>Ingredients</b>:<br />
2 tsp. dry active yeast<br />
1 tsp. sugar<br />
1/2 c. water<br />
roughly 3 c. flour<br />
1/2 tsp. salt<br />
1/4 c. plain Greek yogurt<br />
1 egg<br />
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In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top (mine never got really frothy, just a couple bubbles). Then, stir in the oil, yogurt and egg until evenly combined.<br />
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In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).<br />
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Next, turn the ball of dough out onto a well-floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.<br />
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Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round. <br />
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Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray (I used vegetable oil). Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6-8 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_0w4xK1nEAHaoLAisTBTTjDcA5KofMlNyDJcmVu-H74L6Fg8lCEROKF8WSugeB24_8rz_mXiYJBUXRhuKKXPcsYpychJeiMU8-L0ZGsuoHhmSZIF5fuUqSsm6KrUSeysc7Ia5U6edrHG/s1600/naan+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_0w4xK1nEAHaoLAisTBTTjDcA5KofMlNyDJcmVu-H74L6Fg8lCEROKF8WSugeB24_8rz_mXiYJBUXRhuKKXPcsYpychJeiMU8-L0ZGsuoHhmSZIF5fuUqSsm6KrUSeysc7Ia5U6edrHG/s320/naan+close+up.jpg" width="320" /></a></div><br />
Some tips:<br />
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1. Wait to roll out each piece of dough until just before you are ready to cook it (the bubbles will be bigger).<br />
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2. The dough thickens a lot as it cooks, so you have to roll the dough pretty think if you want good, thin naan.<br />
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3. Brush naan with butter and sprinkle garlic and parsley over it to get garlic naan like mine, or choose your own toppings!<br />
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This naan is great as a snack, as a side dish, or as a vessel for other delicious foods. Enjoy!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-37187509973074513252011-07-08T23:01:00.000-07:002011-07-08T23:01:32.784-07:00Chocolate Maple Bacon Cupcakes<style>
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</style> <div class="MsoNormal" style="font-family: inherit;">Yes, you read that right. Chocolate. Maple. BACON. Cupcakes. Lookie:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3EA28Xy0R-5Y-GmA9cbZ6ofa4QXD-4F64XCXEfbcZAMnQh5GrPTgYz2QWnlI5YhUNMU3uFbYxD0mvYNsacc3F44k0zFsGv7Ld67lUDSWdfP1r5S-JttRBVhuseB5ZT4c-r_SnFtde3rG/s1600/single+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3EA28Xy0R-5Y-GmA9cbZ6ofa4QXD-4F64XCXEfbcZAMnQh5GrPTgYz2QWnlI5YhUNMU3uFbYxD0mvYNsacc3F44k0zFsGv7Ld67lUDSWdfP1r5S-JttRBVhuseB5ZT4c-r_SnFtde3rG/s320/single+cupcake.jpg" width="219" /></a></div><div class="MsoNormal" style="font-family: inherit;">That thing on top? That's chocolate covered bacon. And that stuff in the icing? That's chopped up bits of "bacon brittle."</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Let me explain. Last week my dad retired. My mom threw him a big surprise party with all his friends from way back in the day. I decided he needed some fantastic cupcakes, and since my dad is a man of class and taste, they needed to have bacon. And if you think bacon doesn't belong in a cupcake, then you are just wrong. That's all.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">For the chocolate cupcake, I once again used <a href="http://cupcakeblog.com/?p=65">Chockylit's Old-Fashioned Chocolate Cupcake</a>(which I used before for <a href="http://roxannosauruswrecks.blogspot.com/2011/05/ive-missed-you-have-cupcake.html">my Cookies 'n' Cream Cupcakes</a>). Since this post already has a lot of components, I'll advise you to either follow those links for a recipe, or use your own favorite chocolate cupcake. Then, follow these simple steps:</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><b>Garnish: Chocolate-Covered Bacon</b></div><div class="MsoNormal" style="font-family: inherit;">Chocolate-covered bacon is a magical treat I first discovered at Portland Chocolate Festival. The contrast of sweetness and salt is absolutely mind-blowing. Here's how you can make your own:</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Ingredients:</div><div class="MsoNormal" style="font-family: inherit;">2 packages of maple bacon</div><div class="MsoNormal" style="font-family: inherit;">12 oz. dark chocolate (I used Hershey's Special Dark, but you could go fancier!)</div><div class="MsoNormal" style="font-family: inherit;">2 tsp. canola (or similar) oil</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Once your cupcakes are in the oven, start frying bacon! I used maple bacon because it's already got a little bit of sweetness, which I thought would go nicely with the cupcake. I used 1 1/2 packages of bacon (about 12 strips). It should be relatively crispy.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW51vYN7XLeN5ldMCqVttNY5o1flIol_ytA9EiHVoBp6UpoqNd38-4127llaQS19OjFnTpy2HVqJ0jPxEP2HfSX_q2bVtGaOnJZ576CYEylr9pOn2xzcY-hjiHR6JFRcUu5zeyydUnSw6_/s1600/bacon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW51vYN7XLeN5ldMCqVttNY5o1flIol_ytA9EiHVoBp6UpoqNd38-4127llaQS19OjFnTpy2HVqJ0jPxEP2HfSX_q2bVtGaOnJZ576CYEylr9pOn2xzcY-hjiHR6JFRcUu5zeyydUnSw6_/s320/bacon.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>My sister, who cooked the bacon for me, insisted I take this picture</i></span></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: inherit;">Let the bacon cool to room temperature. Meanwhile, line a cookie sheet with aluminum foil and set aside.<span> </span>In a medium-sized bowl, break the chocolate into smallish chunks, add the canola oil, and microwave for 30 seconds. Stir it, then microwave for 20 seconds. Repeat until chocolate is mostly melted.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Cut or tear the bacon into 24 pieces roughly 2 inches long.<span> </span>Balance a piece of bacon on the end of a fork and submerge it in the chocolate.<span> </span>Allow the chocolate to drain off the bacon, lightly tapping the fork against the side of the bowl.<span> </span>Transfer to the cookie sheet.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">When all the bacon has been dipped, put the cookie sheet in the refrigerator for at east an hour.<span> </span>I recommend leaving it there until just before you are ready to serve the cupcakes.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><b>Maple Icing</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_RBieFSu2wzMljcXAT_-_YK1bCqV_pAK72jI56wZ4ZDW-XegtWYdNFgWlFzqOD3nRZ5rfapXwJo7zdUlVXdQdjsRcdJdCylRzLR3pAxTxnNabEYZNs4WWA-PUqThP63qF9uUY47cmlM7/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_RBieFSu2wzMljcXAT_-_YK1bCqV_pAK72jI56wZ4ZDW-XegtWYdNFgWlFzqOD3nRZ5rfapXwJo7zdUlVXdQdjsRcdJdCylRzLR3pAxTxnNabEYZNs4WWA-PUqThP63qF9uUY47cmlM7/s320/cupcakes.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: inherit;">I thought the maple icing would be a nice way to tie the bacon and chocolate flavors together.<span> </span>Here’s a simple recipe from <a href="http://www.yourhomebasedmom.com/spice-cupcakes-with-maple-frosting/">Your Homebased Mom.</a></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Ingredients:</div><div class="MsoNormal" style="font-family: inherit;">1 c. butter, softened</div><div class="MsoNormal" style="font-family: inherit;">2 3/4 c. powdered sugar</div><div class="MsoNormal" style="font-family: inherit;">2 tbsp. brown sugar</div><div class="MsoNormal" style="font-family: inherit;">2 tbsp. maple syrup</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Put the butter in a bowl and mix until whipped.</div><div class="MsoNormal" style="font-family: inherit;">Mix in the powdered sugar and beat for about a minute. Scrape down the sides and add the brown sugar and maple syrup. Mix for another 2-3 minutes or until frosting is fluffy.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><b>Bacon Brittle (Optional)</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jSW9mXYOIg_z6xTOXS70fRgR6SUCWImhOZRbld-6ZMxLNu9usSxtXBYD1rH_ZeQyNv04NoI-owHiONEtVLofKsazCgVPdJR6QPy6GyZGFYBjPLp0wHfqlXIEZY1KkWeGL5SagrFy3g3J/s1600/cupcakes+garnished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jSW9mXYOIg_z6xTOXS70fRgR6SUCWImhOZRbld-6ZMxLNu9usSxtXBYD1rH_ZeQyNv04NoI-owHiONEtVLofKsazCgVPdJR6QPy6GyZGFYBjPLp0wHfqlXIEZY1KkWeGL5SagrFy3g3J/s320/cupcakes+garnished.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: inherit;"><span><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span>My inspiration for this was actually <a href="http://www.benjerry.com/flavors/feature/late-night-snack/">a Ben & Jerry’s ice cream flavor</a> that contains chocolate-covered potato chips.<span> </span>The chocolate prevents the chips from getting soggy.<span> </span>I hoped that it would have the same effect on the bacon.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span>Line another cookie sheet with aluminum foil.<span> </span>Crumble up the remaining bacon and put it in a small bowl.<span> </span>Pour enough of the melted chocolate into the bowl that the bacon is covered in a light layer of chocolate.<span> </span>Use a spatula to spoon the mixture onto the cookie sheet and flatten it.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span>Put the cookie sheet in the freezer for about half an hour.<span> </span>Take it out and cut the brittle into tiny pieces.<span> </span>Stir the pieces it into your frosting! (Note: if vegetarians will be enjoying these cupcakes, it might be advisable to only put the brittle in half the batch, as I did).</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span>And there you have it.<span> </span>A gorgeous, savory-and-sweet dessert that’s pretty much a guaranteed crowd pleaser.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span>(Oh, and I hope you like the revamped Roxannosaurus!)</span></div>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-63684898692926670762011-06-23T14:03:00.000-07:002011-07-08T17:54:46.384-07:00How to Elevate a Brownie (with help from Anna Bondoc)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YO-WKCcHMRhWRiXdRSkL2n1ugciGYiFnenJWZwAwmwvVyaRmg3P3PdROQrKZgGMEEw1Zi_4KQw1eSepJOhE5hBTbPVJlCbHx_s3SUEAKHvF9XfMnHJhZzyQeVUy1VgPBcIR5s8PeGChm/s1600/09+glamour1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YO-WKCcHMRhWRiXdRSkL2n1ugciGYiFnenJWZwAwmwvVyaRmg3P3PdROQrKZgGMEEw1Zi_4KQw1eSepJOhE5hBTbPVJlCbHx_s3SUEAKHvF9XfMnHJhZzyQeVUy1VgPBcIR5s8PeGChm/s320/09+glamour1.jpg" width="320" /></a></div>This summer, I'm working as an intern for <a href="http://www.annabondoc.com/">Anna Bondoc</a>, a really swell artist (and my 6th grade English teacher) based in Los Angeles. Yesterday I made some brownies, and Anna decorated the using a hand-cut paper stencil. For a tutorial on how to make your own, check out <a href="http://www.annabondoc.com/blogs/blog/3451812-brownie-sugar-stencils">her blog</a>.<br />
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Normally you wouldn't serve brownies at a fancy event, but when they're this darling, who could object?<br />
<br />
This will work with any favorite brownie recipe, but I used the opportunity as an excuse to try out a recipe I've been reading about: <a href="http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/">The Baked Brownie</a>. I already have a <a href="http://roxannosauruswrecks.blogspot.com/2010/06/death-by-chocolate-brownies.html">go-to brownie recipe</a>, but when I read about this brownie on Brown Eyed Baker, it sounded irresistable. Having made them, I can say that they ARE pretty special--thick and soft and fudge-y--but I dunno if they'll replace my old stand-by.<br />
<br />
I'll let you be the judge: here's the recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV79I6gmlrqCxJaEmuwWT5EJJQ16vqDC5wpXEQQSbZnfQVlseH1GzRklgUQHpfVaCQKOEPflXIS-_ArqHb4RZNEoverOTGfl-cfrZVYssL_FDMNlOx_R0a2-VQpVwPDePtUgVIC_TlStm/s1600/brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV79I6gmlrqCxJaEmuwWT5EJJQ16vqDC5wpXEQQSbZnfQVlseH1GzRklgUQHpfVaCQKOEPflXIS-_ArqHb4RZNEoverOTGfl-cfrZVYssL_FDMNlOx_R0a2-VQpVwPDePtUgVIC_TlStm/s320/brownie.jpg" width="320" /></a></div><br />
1¼ cups all-purpose flour<br />
1 teaspoon salt<br />
2 tablespoons dark unsweetened cocoa powder<br />
11 ounces dark chocolate, coarsely chopped<br />
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces<br />
1 teaspoon instant espresso powder<br />
1½ cups granulated sugar<br />
½ cup packed light brown sugar<br />
5 eggs, at room temperature<br />
2 teaspoons vanilla extract<br />
<br />
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.<br />
<br />
In a medium bowl, whisk the flour, salt, and cocoa powder together.<br />
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Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.<br />
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Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.<br />
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Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.<br />
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Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.<br />
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Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXFQ61vUoo0E4zJHuEnEBZhrqjGF95dxNwkqCURc_1qFZMu4GLiW8NwppBWQO7gZ6gpmntk9ZSQOBY2bzbhPixjRGs3SI-zku8ozaly0BMofmj18TD1x49cBggqFb4AlCA7mM53mYz0yF/s1600/brownie+with+penny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXFQ61vUoo0E4zJHuEnEBZhrqjGF95dxNwkqCURc_1qFZMu4GLiW8NwppBWQO7gZ6gpmntk9ZSQOBY2bzbhPixjRGs3SI-zku8ozaly0BMofmj18TD1x49cBggqFb4AlCA7mM53mYz0yF/s320/brownie+with+penny.jpg" width="220" /></a></div>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-80451913041624897682011-06-17T21:03:00.000-07:002011-07-08T17:54:02.861-07:00Chocolate Chip Cookies That Make a Great Second Impression<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4Lk5oPsNY0TJ-SJdRZBvCpcrjNwRrge7ArCB6Dh73v6ogJsdQ2L-sO1PWST3PvixZpwgA9WTuq_RUA1JZFbCg5KIVufDaJoISZqw5sv-Hv3G9La16pP53k9HQuZeLjF5ZZ80lEs9i761/s1600/cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4Lk5oPsNY0TJ-SJdRZBvCpcrjNwRrge7ArCB6Dh73v6ogJsdQ2L-sO1PWST3PvixZpwgA9WTuq_RUA1JZFbCg5KIVufDaJoISZqw5sv-Hv3G9La16pP53k9HQuZeLjF5ZZ80lEs9i761/s320/cookies2.jpg" width="232" /></a></div>So here’s a secret: <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
When I want to make chocolate chip cookies, do you know what recipe I use? I use the one on the back of Tollhouse chocolate chips. It is a solid recipe that has never steered me wrong in all my life. <br />
<br />
But for some reason, when I saw this recipe from the New York Times, labeled “<a href="http://events.nytimes.com/recipes/11245/2006/01/22/Thick-and-Gooey-Chocolate-Chip-Cookies/recipe.html?scp=24&sq=cookies&st=cse">Thick-and-Gooey Chocolate-Chip Cookies</a>,” I was overcome by the urge to try it. <br />
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The dough (yes, I eat raw cookie dough, salmonella be damned) was delicious, so I had high hopes when I pulled the first tray from the oven. But when I tasted one, I found it bland. Not bad, exactly; just average. <br />
<br />
I was all prepared to go back to the good old Tollhouse recipe, but then the next morning…something happened. I ate another cookie, and it was incredible. It was the best second-day cookie I’d ever eaten. It was wonderfully soft, and the flavor was significantly better than it had been the night before. I can’t explain it, I can only say that those cookies were damn good. <br />
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Here’s my final verdict on the subject of chocolate chip cookies: if I were making cookies for a lot of people, and knew they were al going to get eaten the very first day, I would use the classic Tollhouse recipe. But if I knew these cookies were going to be sitting around for a couple days, this is the recipe I would use. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_QeU2w8NgL420k7Fma19AHwehJ2RTIU0TFwjqFj02ze9yXmLHZC-ji4OrBXmfpYFRh3AjemFpoaOxOL_H2g39CvaRKi3N7hszXRBJGD-au5AH_zOtcum1imr_NYAfKUCTfMSJUzDnSpe/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_QeU2w8NgL420k7Fma19AHwehJ2RTIU0TFwjqFj02ze9yXmLHZC-ji4OrBXmfpYFRh3AjemFpoaOxOL_H2g39CvaRKi3N7hszXRBJGD-au5AH_zOtcum1imr_NYAfKUCTfMSJUzDnSpe/s320/cookie.jpg" width="320" /></a></div><b>The recipe:</b><br />
2 1/2 c. all-purpose flour <br />
1 tsp. baking powder <br />
1 tsp. baking soda <br />
2 tsp. kosher salt <br />
8 oz (two sticks) butter, softened <br />
1 1/2 c. packed light brown sugar <br />
1/4 c. sugar <br />
3 eggs <br />
1 tbsp. vanilla extract <br />
3 c. chopped bittersweet chocolate (chunks and shavings) <br />
2 c. chopped walnuts (optional; I of course chose to forgo the nuts) <br />
<br />
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat (we were out of parchment, so I did without. It didn’t seem to create any problems). Sift together the flour, baking powder, baking soda and salt. <br />
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In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough. <br />
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Roll 1/4 -cup lumps of dough into balls (I prefer smaller cookies. Mine were a generous tablespoon, and I cooked them for about 11 minutes), then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkdAVljf1cn55WNRL74VCk4qOGK04NyLfhqLNYtFKzLwG4HrRrzxcoBhzwPwlEvKXV6uy3Hr6yNnwk4vStXmAsiqu6XxKqQ5r_KiHjsefiO2ySbEp5DP4UynXiybrm__uXpknf5grA7H9/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkdAVljf1cn55WNRL74VCk4qOGK04NyLfhqLNYtFKzLwG4HrRrzxcoBhzwPwlEvKXV6uy3Hr6yNnwk4vStXmAsiqu6XxKqQ5r_KiHjsefiO2ySbEp5DP4UynXiybrm__uXpknf5grA7H9/s320/cookies.jpg" width="242" /></a></div> Oh, and here's a friendly tip: if you take two of these and put some ice cream in the middle, you've got yourself a killer ice cream sandwich.<br />
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Enjoy!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-33585822710873587262011-06-10T16:44:00.000-07:002011-07-08T17:53:16.270-07:00Minimalist Bread with a Crispy Crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeqJzuwyM5-_fBV1ZZ-zZoY68jgiBsyCH7sOp2hS6S1d9RLuM-zO1hVWmsBIZ22wp39AY0KjDApD7P5BuVmA5Gsj0q8dUosJnrRz-lo2WyGuKgFfPcfM2Ib14_wfXbEwluumiP6RcBqB4/s1600/bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeqJzuwyM5-_fBV1ZZ-zZoY68jgiBsyCH7sOp2hS6S1d9RLuM-zO1hVWmsBIZ22wp39AY0KjDApD7P5BuVmA5Gsj0q8dUosJnrRz-lo2WyGuKgFfPcfM2Ib14_wfXbEwluumiP6RcBqB4/s320/bread3.jpg" width="243" /></a></div> This week, I made bread. I made no-knead bread, and it was great. It wasn’t just great “for no-knead bread,” or great “for homemade bread.” It was just great. <br />
<br />
My mom makes delicious bread from the <a href="http://www.labreabakery.com/index.aspx#/home">La Brea Bakery</a> cookbook (our favorite is rosemary olive oil), so I am a bit of a bread snob. I refuse to eat pre-sliced bread of any kind. However, despite my high bread standards, I had never made bread before. But when I found this recipe, which is originally from Mark Bittman’s column <a href="http://topics.nytimes.com/top/features/diningandwine/columns/the_minimalist/index.html"><i>The Minimalist</i></a> for the <i>New York Times</i>, I just had to try it. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9D-7tHfclKRVH27f1SZKtbpy6GuQYxdTtQxhxCsvIdBidNptE_ABrs4ji6QpUhb0xMVX6YG1VWRakCWaix2oEk81px0fsB_4yAF7ojsohshI1BhFfthiuDb2UI1IHIimh0eZJDfde8lW/s1600/bread.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9D-7tHfclKRVH27f1SZKtbpy6GuQYxdTtQxhxCsvIdBidNptE_ABrs4ji6QpUhb0xMVX6YG1VWRakCWaix2oEk81px0fsB_4yAF7ojsohshI1BhFfthiuDb2UI1IHIimh0eZJDfde8lW/s320/bread.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>I frickin' love bread</i></span> </td></tr>
</tbody></table>If you aren’t familiar with <a href="http://markbittman.com/">Mark Bittman</a>, familiarize yourself. We have two of his books at our house: <i>How To Cook Everything</i> (which I recently recommended to a friend who, in the fall, is going to be cooking her own meals for the first time in her life) and <i>The Best Recipes in the World</i>. If I need a good, simple recipe on the fly, Mark is always the guy I turn to. As much as I love avant-garde chefs, I always trust Mark Bittman to give me straightforward, delicious recipes. <br />
<br />
So when he says that this bread “is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and will blow your mind,” I pretty much have to trust him. <br />
<br />
I really recommend reading <a href="http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=2&_r=1&ref=dining">the original <i>New York Times</i> article</a>, because it explains very articulately why the bread is so special. I will simply tell you that the dough is so wet that it would be impossible to knead, so you have to have patience and let time do all the work for you. It takes some planning, but trust me: it's worth the wait.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyin32CCki3peNSCQ7xo3yTwsVOwYQsrCJ8ln4pLbqo51qSCEy0IxReqQvZ-57J13KguTiKnC9hlJb27WJqvyx3pokU-PgJkYvhOu5Xhf-v6QMqfkCeKUr9zV-iasD5i6Rgbh1mPyQQW_Z/s1600/bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyin32CCki3peNSCQ7xo3yTwsVOwYQsrCJ8ln4pLbqo51qSCEy0IxReqQvZ-57J13KguTiKnC9hlJb27WJqvyx3pokU-PgJkYvhOu5Xhf-v6QMqfkCeKUr9zV-iasD5i6Rgbh1mPyQQW_Z/s320/bread2.jpg" width="320" /></a></div>Ingredients:<br />
3 cups all-purpose or bread flour, more for dusting<br />
¼ teaspoon instant yeast<br />
1¼ teaspoons salt<br />
Cornmeal or wheat bran (optional)<br />
<br />
<span class="bold">1. </span> In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.<br />
<br />
<span class="bold">2. </span> Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.<br />
<br />
<span class="bold">3. </span> Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.<br />
<br />
<span class="bold">4. </span> At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.<br />
<span class="bold">Yield</span>: One 1½-pound loaf.<br />
<br />
And, 24 hours later, there you have it! I was very pleased with the results, and best of all, it goes with everything: butter, olive oil, jam, honey, or meatballs and marinara sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraaBqBfX4nbYnUpY9OE-C-jvMrGGN9G8W3n6cX8oEKOCg0oTjg6w5aSPhwfN7WqxTcZdWa-F3kFkEu-bcSfljd4rp6ZllMxhn2qo50UbUGd15OEGPb2LPHRJ7UH2f5Ql2t1_hVxBaMr40/s1600/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraaBqBfX4nbYnUpY9OE-C-jvMrGGN9G8W3n6cX8oEKOCg0oTjg6w5aSPhwfN7WqxTcZdWa-F3kFkEu-bcSfljd4rp6ZllMxhn2qo50UbUGd15OEGPb2LPHRJ7UH2f5Ql2t1_hVxBaMr40/s320/meatballs.jpg" width="320" /></a></div>I also love meatballs. Anyhow, enjoy the bread!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-69968864978254955002011-06-04T21:13:00.000-07:002011-07-08T17:51:55.737-07:00In Summer You Eat LEMON SQUARES<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLxNz8xDVETq6e6qEN4gSXHiZ1zM8F58NJ58Z_XbMl8kbMVoQ_M5OvUUofaGbJnf2PTd9wJR99UmgBtVmoqk0jS2DbR1w4GvVvBCML-HFQEREcQcthZwXh29uvd5kQa4f6ryFaUuTM21t/s1600/lemon+triptych.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1Bw0wV6XK5Ayrd572mWvQgccQaa_AkpUhVa67WNdJKqpoGQFTpDxvsd_m8PCXwdAZGKeIIgkeZt_V3JdOWzUxXDEo4DnhRg53FajTuPbV28EsSsLvxhsd15qDzi9YhA4cwCjK1jJnRGD/s1600/lemon+squares2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1Bw0wV6XK5Ayrd572mWvQgccQaa_AkpUhVa67WNdJKqpoGQFTpDxvsd_m8PCXwdAZGKeIIgkeZt_V3JdOWzUxXDEo4DnhRg53FajTuPbV28EsSsLvxhsd15qDzi9YhA4cwCjK1jJnRGD/s320/lemon+squares2.jpg" width="213" /></a></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">You heard me. It's summer. And while chocolate is good year round, summer is specifically the season of fruit desserts. To kick this off, I made you some lemon squares.</span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">This recipe comes from <a href="http://smittenkitchen.com/2008/01/lemon-bars/">Smitten Kitchen</a>, and it is pretty delicious, although I found the directions a little unclear at times. So I'm re-writing them a little, all for you, after this triptych of lemons.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLxNz8xDVETq6e6qEN4gSXHiZ1zM8F58NJ58Z_XbMl8kbMVoQ_M5OvUUofaGbJnf2PTd9wJR99UmgBtVmoqk0jS2DbR1w4GvVvBCML-HFQEREcQcthZwXh29uvd5kQa4f6ryFaUuTM21t/s1600/lemon+triptych.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLxNz8xDVETq6e6qEN4gSXHiZ1zM8F58NJ58Z_XbMl8kbMVoQ_M5OvUUofaGbJnf2PTd9wJR99UmgBtVmoqk0jS2DbR1w4GvVvBCML-HFQEREcQcthZwXh29uvd5kQa4f6ryFaUuTM21t/s400/lemon+triptych.jpg" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>Ooh, art.</i></span></td></tr>
</tbody></table><div style="font-family: Times,"Times New Roman",serif;"><style>
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</style> </div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Crust</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">1 c. (2 sticks) butter, at room temperature</span><br />
<span style="font-size: small;">1/2 c. granulated sugar</span><br />
<span style="font-size: small;">2 c. flour</span><br />
<span style="font-size: small;">1/8 tsp. kosher salt</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Custard:</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">6 extra-large eggs at room temperature</span><br />
<span style="font-size: small;">2 1/2 c. granulated sugar</span><br />
<span style="font-size: small;">2 tbsp. grated lemon zest (4 to 6 lemons)</span><br />
<span style="font-size: small;">1 c. freshly squeezed lemon juice</span><br />
<span style="font-size: small;">1 c. flour</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Confectioners’ sugar, for dusting</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Grease a 9"x13"x2" casserole dish (you know like the ones you make brownies in?) and set aside.</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt in a bowl and, with the mixer on low, add to the butter until just mixed (my dough at this point was a little flaky; that’s okay, just smoosh it later). Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased casserole dish, building up a 1/2-inch edge on all sides.</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Chill for about half an hour.</span><span style="font-size: small;"> While the crust is chillin’, heat the oven to 350°F.</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool to room temperature on a wire rack (leave the oven on).</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.</span><span style="font-size: small;"> Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.</span></div><div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><span style="font-family: "Times New Roman"; font-size: small;">Cut into squares and dust with confectioners’ sugar.</span> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivElpI8zHZ1L8VRx7RwfZc2bO0h6QIeZkfBjJy-QXvVo5HfsmmUDKUycueU8NDq07ZGrlkN5gid1s2d7DSFuQo6BIgkKvuDdz_Xw-5N-AOB8H1SjIOyGwzDtS6GwFRdAERrTnct3Wtvq-i/s1600/reamer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivElpI8zHZ1L8VRx7RwfZc2bO0h6QIeZkfBjJy-QXvVo5HfsmmUDKUycueU8NDq07ZGrlkN5gid1s2d7DSFuQo6BIgkKvuDdz_Xw-5N-AOB8H1SjIOyGwzDtS6GwFRdAERrTnct3Wtvq-i/s320/reamer.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>Look, a reamer!</i></span></td></tr>
</tbody></table><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">My final word of caution: my oven doesn't cook evenly. The back gets much hotter than the front. This means that some of the bars are more solid than others. If you have a similar problem with your oven, I recommend rotating the baking dish halfway through.</span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbtk9mN7ACZzoOW1ZSMWSMVZoXos_HV26QGxXGsEV7wvSVyoi8Y_L7sjPRMwPssUQ35Ic7v0FW7EbJg_H6uQTzZt7C0OM7VlnG6EtD6ART7fYbOrymlPfP_3pYZ3ccM0eJtp_IEygHBSQ/s1600/lemon+squares3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbtk9mN7ACZzoOW1ZSMWSMVZoXos_HV26QGxXGsEV7wvSVyoi8Y_L7sjPRMwPssUQ35Ic7v0FW7EbJg_H6uQTzZt7C0OM7VlnG6EtD6ART7fYbOrymlPfP_3pYZ3ccM0eJtp_IEygHBSQ/s320/lemon+squares3.jpg" width="320" /></a></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Enjoy your lemon-ing, friends!<br />
</span></div>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-12092518810919169342011-06-02T16:37:00.000-07:002011-07-08T17:50:53.928-07:00Guacamummus (Hummus + Avocado)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaPsEvw7gANRbY95eKlpULH7E90dW3shr5ZSPdV383muVuRffS0tHa566oN54e2lAOgob5bVTZ56XV_on5wHauSr93jhaGdwJQdP7jcmDLLNp-wsoYOj98ye_k0ramJoLWZpW4N6HDIfk/s1600/guacamummus2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaPsEvw7gANRbY95eKlpULH7E90dW3shr5ZSPdV383muVuRffS0tHa566oN54e2lAOgob5bVTZ56XV_on5wHauSr93jhaGdwJQdP7jcmDLLNp-wsoYOj98ye_k0ramJoLWZpW4N6HDIfk/s320/guacamummus2.jpg" width="224" /></a></div><br />
Before we get to today's killer recipe, let me tell you something. <br />
<br />
I grew up in Los Angeles, but now spend most of my time at school in Portland. I prefer Portland to Los Angeles in every way. Every way, that is, except one.<br />
<br />
You can't get good avocados in Portland.<br />
<br />
You can get avocados, sometimes, but they are neither as delicious nor as abundant as they are in Los Angeles. So when I get back home in the summers, I practically gorge myself on avocados non-stop.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQDln09m5fKolZJe0WwzLXG3gsDIBnKDflP5rjlfVUu4hzewUmvIr8YtK-8kRDTHO5crrmrtmG5I7Hs99FMPqpfWroQQk1eYlaIDYrF0OnS5DFp4b3hPumPGzufQ0J6QkynEjmwAAZCrn/s1600/guacamummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQDln09m5fKolZJe0WwzLXG3gsDIBnKDflP5rjlfVUu4hzewUmvIr8YtK-8kRDTHO5crrmrtmG5I7Hs99FMPqpfWroQQk1eYlaIDYrF0OnS5DFp4b3hPumPGzufQ0J6QkynEjmwAAZCrn/s320/guacamummus.jpg" width="320" /></a></div><br />
Yesterday I decided I would finally make this recipe from <a href="http://gimmesomeoven.com/guacamummus-or-hummamole-avocado-hummus/">Gimme Some Oven</a>, which I discovered months ago but haven't had the means for until now. It's simple, delicious, and requires only a food processor to make it! So here goes, with my personal tweaks added:<br />
<br />
1 avocado, peeled and pitted<br />
1 (15 oz.) can of chickpeas, drained<br />
1/2 c. fresh cilantro, chopped<br />
1/4 c. chopped red onion (n.b.: you may need more or less depending on the strength of the onion)<br />
3 cloves garlic, peeled and smashed<br />
2 tbsp. tahini (optional)<br />
1 tbsp. olive oil<br />
1 lime, juiced<br />
1 tsp. cumin<br />
1/2 tsp. chili powder <br />
Salt, to taste<br />
<br />
Thoroughly combine ingredients in a food processor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWJiLJwlh0Wu5f2Wl0UhgdxBxSlsSFjR23bqk1JbY_bRtcSWDZktgYj8YIf0rsmIDZ7INJ0uAwvyTnbKANh_ZfC9tjHFnBEUN9OCQrGzVAd3XzCh6A84t4Q0vOVXMy9ro0LjHB0SFTXyb/s1600/guacamummus3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWJiLJwlh0Wu5f2Wl0UhgdxBxSlsSFjR23bqk1JbY_bRtcSWDZktgYj8YIf0rsmIDZ7INJ0uAwvyTnbKANh_ZfC9tjHFnBEUN9OCQrGzVAd3XzCh6A84t4Q0vOVXMy9ro0LjHB0SFTXyb/s320/guacamummus3.jpg" width="320" /></a></div><br />
Easy-peasy! And it really does taste like guacamole, with the texture (and protein) of hummus! I wish I could tell you how long the guacamummus keeps in the fridge, but we ate this batch in the first day. I guess someone will have to report back.<br />
<br />
Happy hummus!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com1tag:blogger.com,1999:blog-4951109691279724870.post-74569944365446173972011-05-29T17:29:00.000-07:002011-07-08T17:48:05.318-07:00Dangerously Delicious Garlic Knots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGY-0XzxJO_Sfpxj7nC4BrRl2fD2OisAI5tYGTliUe543CiJX6hAXcpLCPcAtg53rgdEdT81h2bKWLlWVGo9iIb1A2BCGmuaVhRDoyYezvIhR-JWyeop8LoOqhM7bSxJV_9gmz8wxrohW/s1600/garlic+knots3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGY-0XzxJO_Sfpxj7nC4BrRl2fD2OisAI5tYGTliUe543CiJX6hAXcpLCPcAtg53rgdEdT81h2bKWLlWVGo9iIb1A2BCGmuaVhRDoyYezvIhR-JWyeop8LoOqhM7bSxJV_9gmz8wxrohW/s320/garlic+knots3.jpg" width="320" /></a></div>Holy crap, y'all, I do love garlic.<br />
<br />
I love garlic so much it is almost unbelievable that I have any friends at all. I guess it's because I feed them things like this.<br />
<br />
These garlic knots are pretty easy to make, and VERY tasty. I recommend doubling the recipe, because the knots are tiny and you will not be able to stop yourself from eating them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CrDFcV7XBjDVgR2jN4XgehlwsmwI6NZlcVgcstTofGHy5cW-to6gbea9EkR3UOna-YxoaNnQcRiPoEX9zgO8UcQaKmfS719M_Qv1YGnFe_4MYixKASG4jYLJtADtAKLcaKcqiq2aRveK/s1600/garlic+knots2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CrDFcV7XBjDVgR2jN4XgehlwsmwI6NZlcVgcstTofGHy5cW-to6gbea9EkR3UOna-YxoaNnQcRiPoEX9zgO8UcQaKmfS719M_Qv1YGnFe_4MYixKASG4jYLJtADtAKLcaKcqiq2aRveK/s320/garlic+knots2.jpg" width="320" /></a></div>See? Real little.<br />
<br />
The recipe comes from <a href="http://www.foodmayhem.com/2009/08/garlic-knots.html">Food Mayhem</a>.<br />
3/4 c. +1 tablespoon all-purpose flour<br />
1/2 tsp. sugar<br />
1/2 tsp. instant yeast<br />
1/2 tsp. table salt<br />
1/3 c. water at room temperature (70 to 90 degrees)<br />
5 1/2 tsp. olive oil, divided<br />
4 large cloves garlic, minced<br />
1/4 tsp. kosher salt<br />
1 packed tbsp. chopped fresh parsley<br />
<br />
Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.<br />
<br />
Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.<br />
<br />
Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.<br />
<br />
When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.<br />
<br />
Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).<br />
<br />
Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir. <br />
<br />
When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A0jDQ7M_kRXOPXYsrEa2giuQk9YtSpKoBCFXm-u7MXsJEWt3iVNQq4cDue3dKNmltEzgxWnGwt8Kap7_AC0unKOGwamzMMjH22E1dHVakufl4nRrdC_vtj7sAzbsftfit7zDYy23BNMw/s1600/garlic+knots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A0jDQ7M_kRXOPXYsrEa2giuQk9YtSpKoBCFXm-u7MXsJEWt3iVNQq4cDue3dKNmltEzgxWnGwt8Kap7_AC0unKOGwamzMMjH22E1dHVakufl4nRrdC_vtj7sAzbsftfit7zDYy23BNMw/s320/garlic+knots.jpg" width="245" /></a></div><br />
This recipe makes 12 little garlic knots. That's two for my mom, two for my dad, and eight for me!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBA8LFW6irFmPcnQcZizPY01Mrw42QlJl5qHWhYqlB-ougVFJfKluyz8H4hrveGRt8GdHS4p2JMaeNYeTtqiflU9fTNLY0BmeA6pqWzoS40Wtf-K0idzhCRFOVOc6iVxVMOvts64VHce5/s1600/garlic+knots4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBA8LFW6irFmPcnQcZizPY01Mrw42QlJl5qHWhYqlB-ougVFJfKluyz8H4hrveGRt8GdHS4p2JMaeNYeTtqiflU9fTNLY0BmeA6pqWzoS40Wtf-K0idzhCRFOVOc6iVxVMOvts64VHce5/s320/garlic+knots4.jpg" width="320" /></a></div>And all too soon, they were gone :(<br />
<br />
Enjoy!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-43820852513537203162011-05-25T16:53:00.000-07:002011-07-08T17:47:20.805-07:00I've Missed You. Have a Cupcake.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MglP7rKEsqjejPhAMm9Aixh6cFkjWmLBkoXtTA_vuVLYwnDC0V6GLg3yRpusLwcrRpNZBWl-LCa2ayodiuQIr9K-kiJyVzYWpw7YlgLDuPbWjJyLgiEFZWv7Q3wg1embjiLYNQtsNR5R/s1600/cupcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MglP7rKEsqjejPhAMm9Aixh6cFkjWmLBkoXtTA_vuVLYwnDC0V6GLg3yRpusLwcrRpNZBWl-LCa2ayodiuQIr9K-kiJyVzYWpw7YlgLDuPbWjJyLgiEFZWv7Q3wg1embjiLYNQtsNR5R/s320/cupcake2.jpg" width="246" /></a></div>Hello.<br />
<br />
It's been a long time.<br />
<br />
I've missed you.<br />
<br />
I haven't had much time for cooking lately, and when I have, they just haven't turned out the way I wanted. But today I had a free day, and I was inspired to create these Cookies 'n' Cream Cupcakes.<br />
<br />
I was looking for a great chocolate cupcake recipe. I've been looking for a while, but every cupcake I've tried is just not quite there. This morning, I was looking around, and I found that a number of different blogs cited <a href="http://cupcakeblog.com/?p=65">this recipe from Chockylit</a> as the very best chocolate cupcake recipe. I had to try it.<br />
<br />
But, since I don't like coconut, I decided to use an Oreo-cream-cheese frosting instead. OH MAN it is good. Let's try it, shall we?<br />
<br />
<br />
<span style="font-weight: bold;"></span>For cupcakes:<br />
3/4 c. (1-1/2 sticks) butter<br />
2 c. sugar<br />
3 eggs<br />
2 c. flour<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
3/4 c. cocoa powdered<br />
2 tbsp. instant espresso powder<br />
1-1/2 c. milk<br />
2 tsp. vanilla <br />
<br />
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.<br />
2. Add eggs, one at a time, beating 30 seconds after each addition.<br />
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.<br />
4. Measure the milk and vanilla into a measuring thing.<br />
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.<br />
6. Scoop batter into cupcake cups about 3/4′s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.<br />
<br />
For frosting: <br />
8 oz. cream cheese<br />
4 oz. butter<br />
2 tsp. vanilla extract<br />
3 and 1/2 c. powdered sugar<br />
4 Oreo (or similar) cookies, crushed <br />
<br />
Beat the cream cheese, butter and vanilla together. Gradually add the powdered sugar and beat until fluffy. Just toss the crushed Oreos in right at the end.<br />
<br />
Let's see those cucapes again, huh?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPgvIpwYg7y2KtEKQQP2y6Aj6udyem6lXs-8V7vo3w5hwDqD66MVdqgxhkXuVg45FF7vcBvFm_et_YIQznBHssQ5bhzk7Oryg-CSmPkQ55vF5I_nQQgFMsUpCcpXnEXLIOg4Od5HruUFW/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPgvIpwYg7y2KtEKQQP2y6Aj6udyem6lXs-8V7vo3w5hwDqD66MVdqgxhkXuVg45FF7vcBvFm_et_YIQznBHssQ5bhzk7Oryg-CSmPkQ55vF5I_nQQgFMsUpCcpXnEXLIOg4Od5HruUFW/s320/cupcakes.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: left;"> Yum. Yum yum. Are you thinking, I wish she'd show another picture of those cupcakes but with more dramatic lighting? Well, here you go.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5vgai3o2AiBRNK8w-HC-l2mBcMA6HIu8A5df7aVZPllmGpx4wukDreHiWJPxGrM1hNvR1D5JqnhJstLZrmOFVWv79hVzn88YeFzHpgWTBbKcH53-4xaIsCAJqYkaPXqCOAf0xDHzC-zE/s1600/cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5vgai3o2AiBRNK8w-HC-l2mBcMA6HIu8A5df7aVZPllmGpx4wukDreHiWJPxGrM1hNvR1D5JqnhJstLZrmOFVWv79hVzn88YeFzHpgWTBbKcH53-4xaIsCAJqYkaPXqCOAf0xDHzC-zE/s320/cupcake.jpg" width="231" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: left;">Are you thinking, Now, how about one with a kitten in it?</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-wxQ0QBUAvTOMtGgHIM1GKUqGqm76sGbNTqMielcsGgLv0l0zca037f4BFfLW38aBByGn-6Nw_5_UQIAdvRH8OBO10FedyWitICmT-SQhBYXFoDLxSMKSlhqQ9L5MiFXSGOhb0tK_LS7/s1600/cakes+and+cats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-wxQ0QBUAvTOMtGgHIM1GKUqGqm76sGbNTqMielcsGgLv0l0zca037f4BFfLW38aBByGn-6Nw_5_UQIAdvRH8OBO10FedyWitICmT-SQhBYXFoDLxSMKSlhqQ9L5MiFXSGOhb0tK_LS7/s320/cakes+and+cats.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: left;">Sweet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy caking!</div>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-85521017095120621962011-01-06T23:42:00.000-08:002011-07-08T17:46:19.311-07:00Triumphant Return: Pink Lemonade Cupcakes!Hi there. It's been a while, and I'm sorry.<br />
<br />
Like, really sorry.<br />
<br />
SO SORRY.<br />
<br />
But I think I have something that will make you forgive me. Ladies and gentlemen, I present to you the very first recipe I ever invented all by myself: Pink Lemonade Cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZkmDm-JRwAx3nMuoAQRjqH98VP2y4wmsTz4AmDKmi87V4iblNlM-rvJ3ORjn0HNpGF2cesxzglX4gkRievXwtkaNBcwITfNjRq-SmgNjcXLAR1Pyh8fasJqKFn_owN4oYntHjDbSLnT-/s1600/pink+lemonade+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZkmDm-JRwAx3nMuoAQRjqH98VP2y4wmsTz4AmDKmi87V4iblNlM-rvJ3ORjn0HNpGF2cesxzglX4gkRievXwtkaNBcwITfNjRq-SmgNjcXLAR1Pyh8fasJqKFn_owN4oYntHjDbSLnT-/s320/pink+lemonade+cupcake.jpg" width="320" /></a></div><br />
Well, maybe I shouldn't say I did it all by my myself. I had some help from these lovely books:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNhKKmtSt4nKLCfyry_bmIT0n-YWA53neyNowEb3HvYznK-4ZuSKPw14GdjLBxTjYTD2PR4G66WCmHzpDn0TTyJpP7xk8E8gjh1s-deLxvN7xlETPJMvl79V284_j4TuOiNlPGbTS5gbD/s1600/books.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNhKKmtSt4nKLCfyry_bmIT0n-YWA53neyNowEb3HvYznK-4ZuSKPw14GdjLBxTjYTD2PR4G66WCmHzpDn0TTyJpP7xk8E8gjh1s-deLxvN7xlETPJMvl79V284_j4TuOiNlPGbTS5gbD/s320/books.jpg" width="320" /></a></div><br />
But, using the delicious knowledge I learned from these volumes, I invented a recipe. Yup. Here's how that looked:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMC71EN7BIUOSXc0n_PiduqcHUPG2Sm-Y3Lo67ziYyKkjyN9c8U9EHkz0UZJ-M3D7U1teim5L5BBradEIoLmoaENDnO3XJ0JIgRafRIckGwEqyzmWop0cVf3KY3pjngtTyUoIasOOV3dJ/s1600/recipe+draft.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMC71EN7BIUOSXc0n_PiduqcHUPG2Sm-Y3Lo67ziYyKkjyN9c8U9EHkz0UZJ-M3D7U1teim5L5BBradEIoLmoaENDnO3XJ0JIgRafRIckGwEqyzmWop0cVf3KY3pjngtTyUoIasOOV3dJ/s320/recipe+draft.jpg" width="320" /></a></div><br />
But I can't complain. For my first try, I think these came out GREAT. Here's my very own recipe:<br />
<br />
1 3/4 c. flour<br />
1 tsp baking soda<br />
1/2 tsp. baking powder<br />
1 stick butter, room temperature<br />
1 cup sugar<br />
2 eggs<br />
1/2 can (6 oz.) frozen lemonade concentrate (I used pink lemonade)<br />
1 tbsp. fresh lemon juice<br />
1/2 tsp. lemon extract<br />
1 tsp. vanilla extract<br />
1 c. buttermilk<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Combine flour, baking soda and baking powder in a bowl (if you're using unsalted butter, you should add a little salt here as well). Set aside.<br />
<br />
Beat butter and sugar until fluffy. Add eggs one at a time. Add lemonade concentrate, lemon juice lemon extract, and vanilla extract.<br />
<br />
Add flour mixture and buttermilk in intervals (like this: flour, buttermilk, flour, buttermilk, flour). I also added about 3 drops of yellow food coloring... just for effect.<br />
<br />
Pour into cupcake holders and bake 18 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotcF4gB7ry1EXvsvcxUicuB-m9arNIg6cx-Yf_ihAb7e0qKHd3KHmrF3EOVbX9Cx4vmJMsJ1x2PPA8O_4oE29gz7ka519nukJqOHTjiZeQKRbSM3zCdmB3izMx7LI2ddDDD7OZ2-2C8Ap/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotcF4gB7ry1EXvsvcxUicuB-m9arNIg6cx-Yf_ihAb7e0qKHd3KHmrF3EOVbX9Cx4vmJMsJ1x2PPA8O_4oE29gz7ka519nukJqOHTjiZeQKRbSM3zCdmB3izMx7LI2ddDDD7OZ2-2C8Ap/s320/cake.jpg" width="320" /></a></div><br />
Oh look, cakes. The recipe made about 20 cupcakes. They were good, I think, although I might use cake flour next time to see if I can get a lighter texture. I meant to use cake flour this time, actually, but I straight-up forgot. Whoops.<br />
<br />
They have a pretty intense lemony flavor, so I coupled them with a plain vanilla buttercream. I think buttercream is something people should be able to improvise, but here are some approximate ingredients (make enough for about 24 cupcakes).<br />
<br />
1 stick of butter<br />
3 c. powdered sugar<br />
3 tbsp. milk<br />
1 tsp. vanilla<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2TRPCxP1vnNWBtcmV2zsg0_174Qz6T5KlhTJHNaQK9znqK_413WDKHAELzL2Dk5GYsuPgVFncRb7jKl0-W45TvSBiZgaKh2pEK66dggyLItrTlLnwmEngkxDHjOGwQ3DAwXhp_A0bcY-/s1600/frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2TRPCxP1vnNWBtcmV2zsg0_174Qz6T5KlhTJHNaQK9znqK_413WDKHAELzL2Dk5GYsuPgVFncRb7jKl0-W45TvSBiZgaKh2pEK66dggyLItrTlLnwmEngkxDHjOGwQ3DAwXhp_A0bcY-/s320/frosting.jpg" width="320" /></a></div><br />
Then I dyed it delightful pink, to complete the Pink Lemonade effect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNJUzNXxv73UkrvP1CQI_2wwsqZhtvSVMxtKxF_PbXpEbHj5d-0SbpqUGOuBr8mO44G634iNuYNqCXWnxS_U31-pOFR569WkPt0VAJt6yugZWW6DoEjHkHXumZCj0Q5fKbwZI_SkWWUgT/s1600/pink+lemonade+cupcake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNJUzNXxv73UkrvP1CQI_2wwsqZhtvSVMxtKxF_PbXpEbHj5d-0SbpqUGOuBr8mO44G634iNuYNqCXWnxS_U31-pOFR569WkPt0VAJt6yugZWW6DoEjHkHXumZCj0Q5fKbwZI_SkWWUgT/s320/pink+lemonade+cupcake+2.jpg" width="320" /></a></div><br />
Also, I know it's winter. But maybe these cupcakes will help you forget about winter. Not that winter is a real thing, here in Los Angeles.<br />
<br />
Enjoy!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-14781418517227461802010-10-29T14:26:00.000-07:002011-07-08T17:44:37.160-07:00Happy Halloween from Roxannosaurus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvHoaXCn28C8Tju6PW5sBd08fpnaYyYy5GCa-nCIjim0o7ZSalLEwHB8NQpK5NPNxFAfnGwtUWz5ZWpaB8MIw5EuCKL6P2O8td64VLIc488cOtlb-HVXCAMJX8n0cTDJTronh_RTdKg2_/s1600/cupcakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvHoaXCn28C8Tju6PW5sBd08fpnaYyYy5GCa-nCIjim0o7ZSalLEwHB8NQpK5NPNxFAfnGwtUWz5ZWpaB8MIw5EuCKL6P2O8td64VLIc488cOtlb-HVXCAMJX8n0cTDJTronh_RTdKg2_/s320/cupcakes3.jpg" width="215" /></a></div>Well I have to admit that these cupcakes are made from a box.<br />
<br />
Sorry.<br />
<br />
But that's not the point! The point is the cuteness! I made that pretty orange frosting (recipe to follow), and the sprinkles were a gift from my wonderful mother. I literally received an envelope full of sprinkles. And I was <i>most</i> pleased.<br />
<br />
The muffins cups and skull-toppers are from Sur La Table. I couldn't resist getting them. Here is the problem with Portland: at one intersection, three of the four corners have stores where I spend horrible amounts of money: Powell's books, Anthropology, and Sur La Table. If I have to go buy something at one of those stores, I will inevitably end up shopping at all of them. It is a serious problem because I have <i>no money</i>.<br />
<br />
So naturally a few weeks ago, when I needed to pick up a book from Powell's, I ended up actually buying three books, and well as some oven mitts shaped like cats, a spatula, and these adorable Halloween cupcake decorations. Actually not as bad as it could have been.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdK4eCAQrrKOIa7RwK0Sge8ptDT8FF27mK7OOzHUtRFetlzfcnFdyx2SXtCS9XJAL-Ra3pVVPAlER6hBcjWttR2LYd0dftleN_dFy6U7zfa007a-T40WyackNxqz0j7Yd0SGJuKDQPBrg/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdK4eCAQrrKOIa7RwK0Sge8ptDT8FF27mK7OOzHUtRFetlzfcnFdyx2SXtCS9XJAL-Ra3pVVPAlER6hBcjWttR2LYd0dftleN_dFy6U7zfa007a-T40WyackNxqz0j7Yd0SGJuKDQPBrg/s320/cupcakes.jpg" width="320" /></a></div>So I made these cupcakes for my residents, and they were pretty well-received. Here's the amazing delicious recipe I used for the icing:<br />
<br />
1 cup unsalted butter, softened<br />
3 cups powdered sugar<br />
1 tsp. vanilla<br />
1-2 tbsp. heavy whipping cream<br />
<br />
Beat the butter and sugar on low speed until well blended, then beat on medium speed for another three minutes. Add vanilla and cream and beat on medium for another minute.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27fuIcY6arm3CGedk0J00moFkoCjC1VwY5Ut1xT3p9WmovDCQCYFh2am83aJNqdLW7cTwR6wEeCTIzry5MW_rvrznkc5qdWkXmt_bUYxK1SXTgzsZ-k6bvlVhUDBlmcll8pVwrmL88Pt6/s1600/cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27fuIcY6arm3CGedk0J00moFkoCjC1VwY5Ut1xT3p9WmovDCQCYFh2am83aJNqdLW7cTwR6wEeCTIzry5MW_rvrznkc5qdWkXmt_bUYxK1SXTgzsZ-k6bvlVhUDBlmcll8pVwrmL88Pt6/s320/cupcakes2.jpg" width="320" /></a></div>Happy Halloween, all!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-42809940465111558892010-10-06T15:10:00.000-07:002011-07-08T17:43:42.956-07:00More from Magnolia: Double Chocolate Chip Heath Bar Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBlrdo4Y-D_QGUO7DJADCyx0wAt_OocTHjdumWuLRcSXYRtFL2bnLq9L59I5cu2ap8LHsTvxrbxrr2yyWNWazC_OMlFgkguUEfW1TfPXdu4eoV3OZ54qauhuunHYC6-Ewx-RqsB1QwNaJ/s1600/IMG_2796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBlrdo4Y-D_QGUO7DJADCyx0wAt_OocTHjdumWuLRcSXYRtFL2bnLq9L59I5cu2ap8LHsTvxrbxrr2yyWNWazC_OMlFgkguUEfW1TfPXdu4eoV3OZ54qauhuunHYC6-Ewx-RqsB1QwNaJ/s320/IMG_2796.jpg" width="320" /></a></div>Today was the last day before our four-day Fall Break, and I had only one class. To celebrate I made these deliciously evil cookies, adapted from the Magnolia Bakery cookbook. But before I tell you about these cookies, let me introduce you to my workspace here at school:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtLDJNKVkWMmSasE9hP50XiAxOvvG2qHUQYChFwwcD0lOxsNX4-XQKIxTjWKKkEMyCLDgvaidSuE3VFHQQy0RyHjiDwCYuxDo967NQvQELOgZvX_rFlcEtZr566XQ3ILW2vSqg9N6CJ0Y/s1600/IMG_2783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtLDJNKVkWMmSasE9hP50XiAxOvvG2qHUQYChFwwcD0lOxsNX4-XQKIxTjWKKkEMyCLDgvaidSuE3VFHQQy0RyHjiDwCYuxDo967NQvQELOgZvX_rFlcEtZr566XQ3ILW2vSqg9N6CJ0Y/s320/IMG_2783.jpg" width="213" /></a></div><br />
<br />
<br />
<br />
So here's the kitchen in my dorm. Keep in mind that this is the "good" kitchen on my floor. The one on the other side of the hall is basically made up of a closet with a sink in it and an alcove containing a small refrigerator with a microwave on top of it.<br />
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Maybe that picture didn't really illustrate how narrow the space is, so:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GwuUMObETvBnU81bQ71j670JOnzUlW9aDrolLvEYL-IxFEXm0wQrODRiioOBGPpKEZzQyaoT-MhaFoLrV0_z2m-dZrTrquhFXJGAGvnkPxyKtLzd6usE8sO9l8NaYjkUILlZAs4ywwzX/s1600/IMG_2786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GwuUMObETvBnU81bQ71j670JOnzUlW9aDrolLvEYL-IxFEXm0wQrODRiioOBGPpKEZzQyaoT-MhaFoLrV0_z2m-dZrTrquhFXJGAGvnkPxyKtLzd6usE8sO9l8NaYjkUILlZAs4ywwzX/s320/IMG_2786.jpg" width="320" /></a></div><br />
<br />
<br />
Oh yeah. The width of the room is approximately that of a door (or, one human and one trash can). Did I mention that this kitchen is shared by sixteen people?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgutYf6BhPngPPv3OH1TP435X3TKvfQbH_ZCf4cUTNq2D-BeCG3LR9jpdOL5skD3yHt6SMzxcmbDLIPU50Ya3fWpFKK3nWz41rtewP1PQmQu-Z7459Aq97auhQSNUxzUiGC3J1tdfIWMFm/s1600/IMG_2785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgutYf6BhPngPPv3OH1TP435X3TKvfQbH_ZCf4cUTNq2D-BeCG3LR9jpdOL5skD3yHt6SMzxcmbDLIPU50Ya3fWpFKK3nWz41rtewP1PQmQu-Z7459Aq97auhQSNUxzUiGC3J1tdfIWMFm/s320/IMG_2785.jpg" width="213" /></a></div><br />
<br />
If I'm in there baking cookies and Corey needs to come in and heat up some taquitos, I have to glue myself to the wall to let him get to the microwave. There's barely even room for my disgruntled cat timer!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZExfRtEk419Ow5z7D2B4cZvUZWLKhCGFqtuI42T2YfLcVcuJvfNE4NyMjSws9PGRQ82XIJlzWhKL7oF_xNwj3nFmXryvTiwcbgGfGsq9ZE2ii_HbtBWQM_fFwzOM13ZRnphpqmScCEmz/s1600/IMG_2789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZExfRtEk419Ow5z7D2B4cZvUZWLKhCGFqtuI42T2YfLcVcuJvfNE4NyMjSws9PGRQ82XIJlzWhKL7oF_xNwj3nFmXryvTiwcbgGfGsq9ZE2ii_HbtBWQM_fFwzOM13ZRnphpqmScCEmz/s320/IMG_2789.jpg" width="213" /></a></div>No fancy gadgets, no counter space, and other people's dishes everywhere. It's quite the challenge. But we make it work!<br />
<br />
Now, on to the recipe...<br />
<br />
The recipe calls for pecans, but man, do I not like pecans. So instead of pecans, I put in EXTRA chocolate chips. If you are weird and you don't hate pecans, you should put in 1 1/2 c. pecans instead of 1 1/2 c. milk chocolate chips.<br />
<br />
2 1/4 c. flour<br />
2/3 c. unsweetened cocoa powder (I used 1/3 c. regular cocoa powder and 1/3 c. black onyx cocoa powder)<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 1/3 c. (2 2/3 sticks) unsalted butter, softened<br />
2/3 c. packed brown sugar<br />
2 large eggs<br />
3 tbsp. milk<br />
1 tbsp. vanilla extract<br />
1 1/2 c. MILK CHOCOLATE CHIPS (not damn pecans)<br />
1/2 c. white chocolate chips<br />
4 coarsely chopped Heath Bars or similar<br />
<br />
Preheat the oven to 350 degrees.<br />
<br />
Combine flour, cocoa powder, baking soda and salt in a bowl; set aside.<br />
<br />
In a large bowl, cream the butter and sugars. Beat in eggs. Beat in milk and vanilla. Beat in flour mixture and mix thoroughly. Stir in the chocolate chips and Heath Bars (oh, fine, add the pecans too).<br />
<br />
Drop in teaspoon-sized balls onto ungreased cookie sheet; bake 10-12 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RgHlpaS5ae9EEXVRxALchlE7-4_46cUIVXyNRQOWVaT_sPHt_kLc-lWvV0N5_2114pZdiQz6kReGkRIyOf0Nu0i_qxL_OAgm7AVj6QZXvHkXCrleYEnRNgT7_qFHBEtlHYkt76LC0I2D/s1600/IMG_2795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RgHlpaS5ae9EEXVRxALchlE7-4_46cUIVXyNRQOWVaT_sPHt_kLc-lWvV0N5_2114pZdiQz6kReGkRIyOf0Nu0i_qxL_OAgm7AVj6QZXvHkXCrleYEnRNgT7_qFHBEtlHYkt76LC0I2D/s320/IMG_2795.jpg" width="320" /></a></div><br />
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Here's an extreme close up of a cookie with a very shallow depth of field. Isn't it a freaking delicious-looking cookie? Because it's freaking delicious. I think I ate at least one from every batch I made, and I made about six batches. Yikes.<br />
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Make some cookies now!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-19559939295015140562010-10-03T15:20:00.000-07:002011-07-08T17:42:33.833-07:00Magnolia Bakery's Sour Cream Breakfast Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX0JvnP5zI0ua3ZJJtXDDFAlYaZ9EQeLRXxKDCxhzBjAsbQ4D-uDq486dV22IUt7ieLt1dbBnRvKw7CNXKhEFDQKEvN-JPA2iEKBOJm1pNdNzK8cKMOdF6Q5W49oi3n-UE0LyzqIthMQ1/s1600/sour+cream+breakfast+buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX0JvnP5zI0ua3ZJJtXDDFAlYaZ9EQeLRXxKDCxhzBjAsbQ4D-uDq486dV22IUt7ieLt1dbBnRvKw7CNXKhEFDQKEvN-JPA2iEKBOJm1pNdNzK8cKMOdF6Q5W49oi3n-UE0LyzqIthMQ1/s320/sour+cream+breakfast+buns.jpg" width="222" /></a></div>I am back at school now, and have been baking up a storm. My favorite new cookbook is one from Magnolia Bakery, which my mother sneaked into my luggage before I left home. Magnolia is a New York favorite, and they recently opened a location in Los Angeles as well (sadly I didn't get a chance to visit this summer, but I sure will over winter break!)<br />
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So far I've made two types of cupcakes, some corn muffins, and these breakfast buns from the cookbook. All were delicious, but these really made me go "MMMmmmmmmm." The sour cream makes them light and fluffy, and the cinnamon sugar on top melts into the batter and it is just the best ever. So here's the recipe:<br />
<br />
<br />
Ingredients:<br />
3 c. flour<br />
1 1/2 tsp. baking powder<br />
1 1/2 tsp. baking soda<br />
3/4 c. unsalted butter, softened<br />
1 1/2 c. sugar<br />
3 large eggs (room temperature)<br />
1 1/2 tsp. vanilla extract<br />
1 1/2 c. sour cream<br />
<br />
Topping:<br />
1 1/3 c. packed light brown sugar<br />
2 c. pecans (okay so I didn't put the pecans in. I'm allowed to do my own thing okay?)<br />
2 tsp. cinnamon<br />
<br />
Preheat oven to 350 degrees; grease a muffin tin (the recipe calls for "large" muffin cups, but I suspect you could use regular muffin cups. The baking times might be a bit different though.)<br />
<br />
In a bowl combine (or "sift," if you're into that) flour, baking powder and baking soda. Set aside.<br />
<br />
In a large bowl cream the butter and sugar on low speed for about 3 minutes, or until fluffy (I like to time it with the length of a song--this time it was, unfortunately, Britney Spears). Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients and mix until just combined. Mix in the sour cream. Spoon the batter into muffin cups.<br />
<br />
Here's the tricky part. The recipe didn't say how much batter to put in the muffin cups, so I experimented. The first batch I filled almost to the top of the tins. They came out HUGE. I'd recommend filling the tins only about half way up.<br />
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Mix the ingredients for the topping and sprinkle it generously over the batter.<br />
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Bake 20-25 minutes, or until a tester comes out clean.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiNA1tsb6D-YKaYzq8legCgKrDWco225SSKIdFwr3kCYOVkRmhhPmbqQaNYjI3ko9NTwnlhwbw6PQgccUQh2uTZIDZiTz8DZa84367M45IUKN7YO1ZOmnOs06pD_nHP4odICUmPuOMLdR/s1600/sour+cream+breakfast+buns3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiNA1tsb6D-YKaYzq8legCgKrDWco225SSKIdFwr3kCYOVkRmhhPmbqQaNYjI3ko9NTwnlhwbw6PQgccUQh2uTZIDZiTz8DZa84367M45IUKN7YO1ZOmnOs06pD_nHP4odICUmPuOMLdR/s320/sour+cream+breakfast+buns3.jpg" width="320" /></a></div>Don't they look incredible? I love my mommy for getting me this cookbook, and I'm betting the other kids on my hall do too. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-OoJzWK6Br2m_VvQKIJrK_mJCx53YYBZEj8PBJxaqCaDnDaJ4Z0FPny64K4q9qWpnxv78gibdRd6-xyllb-gDQn40HArv7eNWPnPTKQtOd0Yealp0_Na1qAioMUUyYYq0BvnoHaWE5mi/s1600/sour+cream+breakfast+buns2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-OoJzWK6Br2m_VvQKIJrK_mJCx53YYBZEj8PBJxaqCaDnDaJ4Z0FPny64K4q9qWpnxv78gibdRd6-xyllb-gDQn40HArv7eNWPnPTKQtOd0Yealp0_Na1qAioMUUyYYq0BvnoHaWE5mi/s320/sour+cream+breakfast+buns2.jpg" width="320" /></a></div>Om nom nom nom nom.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-82167904590867078082010-08-08T17:52:00.000-07:002011-07-08T17:41:39.761-07:00Ice Cream in a Cookie? Whaaaaat??<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2XoBlSCVULlRKdrY2b80LLT2-OTq9lWASqLQLTj6UcChgAoflvNWgO7Y8tOD3dTcJUOy8s3-HzA-NaCIlMvzjIHXDdTqd34l5V9cJWLkaC0qQshnx9J6mOI5S_eb1Q2sWqHitlzMHA8v/s1600/ice+cream+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2XoBlSCVULlRKdrY2b80LLT2-OTq9lWASqLQLTj6UcChgAoflvNWgO7Y8tOD3dTcJUOy8s3-HzA-NaCIlMvzjIHXDdTqd34l5V9cJWLkaC0qQshnx9J6mOI5S_eb1Q2sWqHitlzMHA8v/s320/ice+cream+cookies2.jpg" /></a></div><br />
I know it sounds crazy, but it is true. I have made cookies that contain ice cream. I found the recipe on <a href="http://picky-palate.com/">Picky Palate</a>, and of course I had to make it. My go-to chocolate chip cookie recipe is the one found on the back of Tollhouse chocolate chips, but recently I've felt I wanted something else. A more voluminous cookie. And here I have found it.<br />
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They were delightful. I'm excited to try different combinations of ice cream and add-ins; my next attempt will be cookies and cream ice cream with Oreo cookies. <br />
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2 sticks softened butter<br />
1 c. granulated sugar<br />
3/4 c. packed brown sugar<br />
2 large eggs<br />
1 1/2 tbsp. pure vanilla (that's 4 1/2 tsp.)<br />
Heaping 1/2 c. vanilla ice cream (frozen from container)<br />
4 c. all purpose flour<br />
1 1/2 tsp. baking soda<br />
1 tsp. salt<br />
1 bag chocolate chips<br />
<br />
Heat oven to 350 degrees. Beat butter and sugars until fluffy. Add vanilla and eggs and mix until combined. Add ice cream and mix until combined.<br />
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In a large bowl, combine flour, baking soda and salt. Add flour mixture and chocolate chips to wet ingredients and mix until combined. Drop by rounded spoonfuls onto a cookie sheet lined with parchment. Bake 9-11 minutes and allow to cool 5 minutes on the sheet before transferring to racks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Wel_YEbO6TraWeX-bkxbTSNl6x1H7nS4iF5Q-nXaJsmndr2E-gLGfhmGqUUOlpAKtTFEiP62nZ5oLk4eJvSJdbNJFMW0OGApYd3nDCNnjUPbF7-0dM5pVsl5W811w3Oy5E9cJRqdRDMn/s1600/ice+cream+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Wel_YEbO6TraWeX-bkxbTSNl6x1H7nS4iF5Q-nXaJsmndr2E-gLGfhmGqUUOlpAKtTFEiP62nZ5oLk4eJvSJdbNJFMW0OGApYd3nDCNnjUPbF7-0dM5pVsl5W811w3Oy5E9cJRqdRDMn/s320/ice+cream+cookies.jpg" /></a></div>Makes about 5 dozen.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-42969787460390593902010-08-08T16:02:00.000-07:002011-07-08T17:40:35.821-07:00Molten Lava Chocolate Souffle Cakes (with guest chefs Sophie and Claire!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09cPZvNLQMY869gqEoTi0h5oZxp2XiVnvTBE4hSdGIz2uKDmCKclmX1VFuR9tXJUjVnenMPPlzKKyStmLB0JH3gyFtx6C4gF4uoPl4oH6L-1TuW8IEiWhrPPdZq_jgoQeaa2yNY4t_uJN/s1600/lava+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09cPZvNLQMY869gqEoTi0h5oZxp2XiVnvTBE4hSdGIz2uKDmCKclmX1VFuR9tXJUjVnenMPPlzKKyStmLB0JH3gyFtx6C4gF4uoPl4oH6L-1TuW8IEiWhrPPdZq_jgoQeaa2yNY4t_uJN/s320/lava+cake+2.jpg" /></a></div>We had some house guests staying with us last week, and all we did was cook and eat and cook and eat. Not a bad deal. The girls and I wanted to make dessert, and Sophie said "I'm thinking of something chocolate with, like, pudding in the middle." Her wish is my command.<br />
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I've made this recipe before, and it is very easy, very delicious, and probably very deadly. But you should expect no less from me. The recipe is from <i>The All-American Dessert Book </i>by Nancy Baggett. Here goes:<br />
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12 oz. bittersweet or semi-sweet chocolate, broken up or coarsely chopped<br />
2 sticks butter, cut into chunks<br />
5 large eggs plus 1 large egg yolk<br />
3/4 c. granulated sugar<br />
2 tsp. vanilla extract<br />
Pinch of salt (can be omitted if using salted butter)<br />
2/3 c. all-purpose flour<br />
1/2 c. powdered sugar<br />
2 tbsp. unsweetened Dutch-process cocoa powder (of course we used my favorite Black Onyx)<br />
<br />
Grease six 3/4 c. ramekins or souffle dishes. In a double boiler (or a pot in another pot that has water in the bottom), warm the chocolate and butter over low heat, stirring frequently, until partially melted. Remove from heat and set aside, stirring until completely melted and slightly cooled).<br />
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In a large bowl, whisk the eggs and yolk until blended. Add the granulated sugar, vanilla, and salt and whisk until incorporated. Whisk in the chocolate mixture. Add flour, powdered sugar, and cocoa powder and whisk until incorporated. Divide the batter equally among prepared dishes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEC0trVsRLIwnv6_lZ1z8917bttWo9OW6p6m3ngWLg8MKQa0bjhH194Rn9vpM7WtkyWPOdHIgROAt4Ed0yemjiJnCcHs7L-EyNWzVy1ihGwGlpKwOCSKImXM2iVvRxzWCwnovv4BGe0nv/s1600/claire+and+soph+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEC0trVsRLIwnv6_lZ1z8917bttWo9OW6p6m3ngWLg8MKQa0bjhH194Rn9vpM7WtkyWPOdHIgROAt4Ed0yemjiJnCcHs7L-EyNWzVy1ihGwGlpKwOCSKImXM2iVvRxzWCwnovv4BGe0nv/s320/claire+and+soph+2.jpg" /></a></div><br />
This is a good point at which to cover the cakes and put them in the refrigerator until you are ready to cook them. They will keep up to 48 hours. <br />
<br />
When you're ready to bake, position a rack in the middle of the oven and heat to 400 degrees. Place the dishes on a baking sheet and bake for 15-20 minutes (may take longer if the cakes are cold). The cakes should look a little undercooked in the middle. Run a knife around the edges of the cakes to loosen them and allow them to cool about 6 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae8D6Eu_UInD7O8zHXc7WWCwPR0yxQrUVf3WiC6UTp9JVJj_CaUkgaKTHSgIX3bW-N1QdIw-Ye-MQkVH5q8kx8ekZMbCb72PAfIKzFAv8GJjT20QqEKxdO_GnY-bWpxwArQEc7VZOIfqO/s1600/lava+cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae8D6Eu_UInD7O8zHXc7WWCwPR0yxQrUVf3WiC6UTp9JVJj_CaUkgaKTHSgIX3bW-N1QdIw-Ye-MQkVH5q8kx8ekZMbCb72PAfIKzFAv8GJjT20QqEKxdO_GnY-bWpxwArQEc7VZOIfqO/s320/lava+cakes.jpg" /></a></div>To serve, position a dessert plate over the top of a ramekin and (using oven mitts because they will be hot) quickly flip the ramekin over. I had to shake mine a bit. Top them with whipped cream or ice cream and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQT4jceYeMCd-IatH3P97DQFBqV3jxp5hDMLZP5iSp25f4SaagkGQJRNg3bWsfHQXHukWZKhHhq_5HYemAt5wG-KhlAmcFwoQ6NYuHXZJpDLdVShnAmEIBZvYpsm5d_UXvd1S4Q0PXP-n8/s1600/claire+and+soph.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQT4jceYeMCd-IatH3P97DQFBqV3jxp5hDMLZP5iSp25f4SaagkGQJRNg3bWsfHQXHukWZKhHhq_5HYemAt5wG-KhlAmcFwoQ6NYuHXZJpDLdVShnAmEIBZvYpsm5d_UXvd1S4Q0PXP-n8/s320/claire+and+soph.jpg" /></a></div>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-10407973755512440222010-07-20T22:13:00.000-07:002011-07-08T17:39:38.837-07:00Cheddar-Bacon-Garlic-Chive Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1Hgb4zLydOoVAV39XGFT01o9T7I8oyxilIqDgAjZmpSocXcTOhAZmtx4dBjtb09Sd46huaXTFy1EV587qwMnNI3Dk2z7VLucNpiw3gdPaY_PO6tUz5BSTDfHjSaGeIdbZF5bikDgZwcW/s1600/cheesy+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1Hgb4zLydOoVAV39XGFT01o9T7I8oyxilIqDgAjZmpSocXcTOhAZmtx4dBjtb09Sd46huaXTFy1EV587qwMnNI3Dk2z7VLucNpiw3gdPaY_PO6tUz5BSTDfHjSaGeIdbZF5bikDgZwcW/s320/cheesy+muffin.jpg" /></a></div>Although this is a cooking blog, I would like to give an anecdote from my weekend. I was flying home from Rochester, and my flight was delayed by two hours. The ever-helpful (not) Delta employees assured me that, if everything went smoothly (which it clearly had been so far) I would have 20 minutes in Detroit to catch my flight to LA.<br />
<br />
Try four minutes. Try running through the Detroit airport, across 12 moving walkways and up and down 6 escalators. While I have a terrible cold. While keeping an eye on a small asthmatic girl that I have decided to take care of because her mom (in heels) can't keep up. And then I slip in a puddle of soapy water that no one bothered to put signs around. Gaaaaahhhhhhhhhh.<br />
<br />
Anyhow, I fortunately made my flight, but have spent the day getting over my illness and butt-bruises from the fall. And, as always when I am sick, I decided I wanted to cook something. So I decided to try and make some cheesy muffins.<br />
<br />
I had tried a recipe from <a href="http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/">The Pioneer Woman</a>, and I thought it was just O.K. I didn't like the addition of sugar. So I made some modifications, and I am extremely happy with the outcome.<br />
<br />
I do still have a problem with this recipe. The problem is that it makes twelve muffins. Twelve is not enough!! But nevertheless, here you are.<br />
<br />
Ingredients:<br />
1/2 stick butter<br />
1 clove garlic, finely chopped<br />
1 1/2 c. flour<br />
1 tbsp. baking powder<br />
1/2 tsp. salt (and pepper, to taste)<br />
3 c. shredded cheese (cheddar or jack works well, but feel free to get creative!)<br />
1 c. milk<br />
1 egg<br />
4 slices bacon, crumbled<br />
2 tsp. chives<br />
<br />
In a small pan, melt the butter and stir in the garlic. Fry your bacon and set aside.<br />
<br />
Meanwhile, in a separate bowl, whisk together flour, baking powder, salt and pepper. Stir in cheese.<br />
<br />
In a separate bowl, whisk together milk, egg and butter mixture. Add wet mixture to dry mixture and stir with a wooden spoon. Stir in chives and crumbled bacon.<br />
<br />
Butter or grease a muffin tin and divide the batter among cups. Bake at 375 degrees for 20-25 minutes.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-9858233637022158282010-07-14T15:41:00.000-07:002011-07-08T17:38:11.083-07:00C-C-C-Cinnamon Rolls!<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtClzHCKeYjqI-F7ShDD2aixFtXrHsQhO-5uu1iA5p6E1I64FjSxqK-CXFu1ioPTfQ5CMuGnLcw3EogXBPf7WXPI8HDkiBeUKcd1rEHJSxZt02rgGZs6Zqzx2MKYt-SJEZRvGJZ4jlPuU/s1600/cinnamon+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtClzHCKeYjqI-F7ShDD2aixFtXrHsQhO-5uu1iA5p6E1I64FjSxqK-CXFu1ioPTfQ5CMuGnLcw3EogXBPf7WXPI8HDkiBeUKcd1rEHJSxZt02rgGZs6Zqzx2MKYt-SJEZRvGJZ4jlPuU/s320/cinnamon+roll.jpg" /></a></span></div><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">My mom texted me from Alaska saying "We should make cinnamon rolls!" From which I cleverly deduced that <i>I</i> should make cinnamon rolls. It was not something I was thrilled about, because typically cinn</span><span style="font-size: small;">amon rolls are not my favorite things. But by chance I stumbled upon this recipe from <a href="http://whippedtheblog.com/">Whipped</a>, and it looked so good that even I got excited. And MAN, did it not disappoint.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">I trick myself into thinking that cinnamon rolls are not bad for me because they are breakfast, and thus automatically good. While my logic may not be sound, this recipe certainly is. Instead of the recommended butter frosting, I instead used a simple caramel-ish recipe. Here's how that looked, with a pecan:</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcA2MlI7pNfddhNLrAb7gc0fpNHbzSE3bxrNl1xDFICKREhlmN99ZuU7kvTN2Ip2aN52XbkyBU4WMLOdSkychcJRrK780OQMobbigBRjstCQoXbnvXCiTydwUO8sD7tE4imJdMOF7rbWl/s1600/cinnamon+roll+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcA2MlI7pNfddhNLrAb7gc0fpNHbzSE3bxrNl1xDFICKREhlmN99ZuU7kvTN2Ip2aN52XbkyBU4WMLOdSkychcJRrK780OQMobbigBRjstCQoXbnvXCiTydwUO8sD7tE4imJdMOF7rbWl/s320/cinnamon+roll+2.jpg" /></a></span></div><link href="file://localhost/Users/Roxanne/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml" rel="File-List"></link> <style>
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</style> <span style="font-size: small;"><i><span style="font-style: normal;">1 cup milk (heated approximately 1 minute in microwave)</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1/4 cup warm water (110 degrees F.)</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1 teaspoon pure vanilla extract</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1/2 cup butter, room temperature</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">2 eggs, room temperature and beaten</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1/2 teaspoon salt</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1/2 cup sugar</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">5 cups bread flour</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1 tablespoon vital wheat gluten (which apparently is good for the dough but doesn't seem to affect the overall outcome because I didn't use it and they were PHENOMENAL.)</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">3 teaspoons instant active dry yeast</span></i></span><span style="font-size: small;"><i><span style="font-style: normal;"><br />
</span></i></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><i><span style="font-style: normal;">CINNAMON FILLING:</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1/2 cup butter, melted or softened</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">1 cup firmly-packed brown sugar</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">4 to 5 tablespoons ground cinnamon</span></i></span><span style="font-size: small;"><i><br />
</i><i><span style="font-style: normal;">3/4 to 1 cup chopped nuts (optional)</span></i></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><i><span style="font-style: normal;">For the dough, combine all the ingredients in the bowl of a mixer in order. Use a bread hook to stir everything until dough forms. Turn the dough onto a lightly oiled surface and knead until elastic, about 10 minutes. Return to a bowl and cover with plastic wrap, and let sit for another 10 minutes.</span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;"> </span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;">Butter a 9x13x2" pan and set aside. When the dough has rested, stretch it into a 15x24" sheet. Use a rubber spatula to spread the softened butter over the dough. Combine the sugar and cinnamon in a bowl and sprinkle it over the butter. Begin rolling the dough, starting with the long end, and pinch seams to seal.</span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;"><br />
</span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;">Mark the roll into 1 1/2 inch sections. Use a serrated knife to gently saw the sections apart. Place cut-side up in the prepared pan (don't squish them close together). I got 16 rolls out of this recipe, and baked them in two batches.</span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj958W49FfvvaSn8zznkqajjrp7AQo7eP0dX8boLqjdqgAwv_NEWAu0jjSkBs9VXF0fAKt3BoxdgTjPiA2pDw94fqZslVwcTau8JWeQnEY5AMQSEF-XPZA96puZBnD_rTw96y0of_WxvFxY/s1600/cinnamon+roll4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj958W49FfvvaSn8zznkqajjrp7AQo7eP0dX8boLqjdqgAwv_NEWAu0jjSkBs9VXF0fAKt3BoxdgTjPiA2pDw94fqZslVwcTau8JWeQnEY5AMQSEF-XPZA96puZBnD_rTw96y0of_WxvFxY/s320/cinnamon+roll4.jpg" /></a></span></div><span style="font-size: small;"><i><span style="font-style: normal;"><br />
</span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;">Cover and let rise in a warm place for 45-60 minutes (mine didn't seem to rise much, but they came out so nicely anyhow). Heat the oven to 350 degrees and bake 20-25 minutes.</span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxdjtFQdNqUscWJbkq5KgGJZ5Adbidr63zTxF70X2aOspBn0cejA9tPwoURcknZCNZux2cnWGZRIMlgpaarl0TplzH2xqTAEAj1uHfL9fJTVxFHfvnN7yFsxhfxuR0rUigmvjlP7mWj5j/s1600/cinnamon+roll+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxdjtFQdNqUscWJbkq5KgGJZ5Adbidr63zTxF70X2aOspBn0cejA9tPwoURcknZCNZux2cnWGZRIMlgpaarl0TplzH2xqTAEAj1uHfL9fJTVxFHfvnN7yFsxhfxuR0rUigmvjlP7mWj5j/s320/cinnamon+roll+5.jpg" /></a></span></div><span style="font-size: small;"><i><span style="font-style: normal;"><br />
</span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;">While they're still warm, smother them with this delicious sugary sauce:</span></i></span><br />
<span style="font-size: small;"><i><span style="font-style: normal;"><br />
</span></i></span><br />
<span style="font-size: small;">1 1/2 c. butter<br />
1 1/2 c. brown sugar<br />
3 tbsp. vanilla<br />
1/2 tsp. salt<br />
Powdered sugar</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Melt the butter, add the brown sugar, vanilla and salt. Remove from heat and add the powdered sugar until it is the consistency you want.</span><br />
<span style="font-size: small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDcRvR0ZL80aNZ7-B119VvGm3-yG6O2_GjWgm3BQwd3m0f9RCugKOUhGK7eyIq_dM6cjc8EUnJaaaExPzI0dmuQC5E9xzu70Pd1ixLBzBvghKH4-xd8b7hNE-RijkeT5UEfeJoTVsz3af/s1600/cinnamon+roll3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDcRvR0ZL80aNZ7-B119VvGm3-yG6O2_GjWgm3BQwd3m0f9RCugKOUhGK7eyIq_dM6cjc8EUnJaaaExPzI0dmuQC5E9xzu70Pd1ixLBzBvghKH4-xd8b7hNE-RijkeT5UEfeJoTVsz3af/s320/cinnamon+roll3.jpg" /></a></span></div><span style="font-size: small;"> Enjoy!</span><i><span style="font-size: 12pt; font-style: normal;"></span></i>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-62916542131986138882010-07-05T14:00:00.000-07:002011-07-08T17:36:49.008-07:00A Feast for the 4th<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyU-1Od_r67h4GL2f6B_po4VyZkXyTkOB3pwGVqos7Z6CK5e47zsyw0LRGR5daQNXf-WRpY105SlVG7_2kothDbvCbSnV237nzPIPWeO14KPOnvFcLMkVTAGed_LNRBek4kNnXXcdkGrb/s1600/plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyU-1Od_r67h4GL2f6B_po4VyZkXyTkOB3pwGVqos7Z6CK5e47zsyw0LRGR5daQNXf-WRpY105SlVG7_2kothDbvCbSnV237nzPIPWeO14KPOnvFcLMkVTAGed_LNRBek4kNnXXcdkGrb/s320/plate.jpg" /></a></div>My dear friend Zoe and I got together to make an elaborate feast for America's birthday. It came out pretty spectacularly. Our menu included:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL21N_yicVQypKxQXF-AKlxcoZ5QjXXeBcmsh5qO-znhYfXjhyYtzsfH-2LihRwMBvE8_gopzpAAr6K7uiP9dX5iMoN_DIT7xOQP0mpaPU2gqYOSTKqg0d_CoxM35EeG2cIAaxhapjWkkm/s1600/potato+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL21N_yicVQypKxQXF-AKlxcoZ5QjXXeBcmsh5qO-znhYfXjhyYtzsfH-2LihRwMBvE8_gopzpAAr6K7uiP9dX5iMoN_DIT7xOQP0mpaPU2gqYOSTKqg0d_CoxM35EeG2cIAaxhapjWkkm/s320/potato+salad.jpg" /></a></div> <a href="http://www.epicurious.com/recipes/food/views/Salt-and-Vinegar-Potato-Salad-235029">Salt and vinegar potato salad</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgUN-ggWppOwRYvPExLJ-ciklQmpz-V6AmCcO8Y50WkBki-8249BBRkChfKWbpV2YhaU41b1Y7x_hwEYTogtvX5baeTMLgIaj8nuTpvx2l21Y9kiD14KtUxSmYweURpRl0_RR3Pke9abG/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgUN-ggWppOwRYvPExLJ-ciklQmpz-V6AmCcO8Y50WkBki-8249BBRkChfKWbpV2YhaU41b1Y7x_hwEYTogtvX5baeTMLgIaj8nuTpvx2l21Y9kiD14KtUxSmYweURpRl0_RR3Pke9abG/s320/salad.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBlalJZX2lWE5LLb63ug6kN81E-HgoOBoZTAcpIa9kmxv4nvzAJkK35rGCvSzVqpdeUYfpyFcKvgFMB3ZwO-o1xuxm4GxJCuGWFrrliuGVdBZxQZHBt7KC8F0wdMe15eCgr6IpL7hBR0k/s1600/avocado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBlalJZX2lWE5LLb63ug6kN81E-HgoOBoZTAcpIa9kmxv4nvzAJkK35rGCvSzVqpdeUYfpyFcKvgFMB3ZwO-o1xuxm4GxJCuGWFrrliuGVdBZxQZHBt7KC8F0wdMe15eCgr6IpL7hBR0k/s320/avocado.jpg" /></a></div><a href="http://www.epicurious.com/recipes/food/views/Romaine-Grilled-Avocado-and-Smoky-Corn-Salad-with-Chipotle-Caesar-Dressing-353664">Chipotle-caesar salad with grilled avocado</a> (we omitted the corn, however)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWi9-5rBGS5RR4OH1teoiAM1lKHsLAlpvJsyDiW_SXjEbLhJHXFASyZ95KKDX710XviEFsccn0pIzlRtnnw4I3AcsHVk3PKYLCYzFchHOkYSy1ctxd2KYBFqBHsQggoTG2Mft6RSRFYxkZ/s1600/burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWi9-5rBGS5RR4OH1teoiAM1lKHsLAlpvJsyDiW_SXjEbLhJHXFASyZ95KKDX710XviEFsccn0pIzlRtnnw4I3AcsHVk3PKYLCYzFchHOkYSy1ctxd2KYBFqBHsQggoTG2Mft6RSRFYxkZ/s320/burger.jpg" /></a></div> My special delicious burgers (see recipe below)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSrb232WZ8E275nQuIrceIFte4qCfWL27SGLHDYdIHACxctyL3gULm0jwH4XgpHjcIY7NPAtjrKeeBh8gv2jpqiJ3UHbnpmE2UuPBDm-0vxNADz8v0TMDdtwjE0xA8cwHAC30UMuKRT8v/s1600/patriotic+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSrb232WZ8E275nQuIrceIFte4qCfWL27SGLHDYdIHACxctyL3gULm0jwH4XgpHjcIY7NPAtjrKeeBh8gv2jpqiJ3UHbnpmE2UuPBDm-0vxNADz8v0TMDdtwjE0xA8cwHAC30UMuKRT8v/s320/patriotic+cookies.jpg" /></a></div>And these patriotic cookies, adapted from <a href="http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html">Sprinkle Bakes</a> (I dunno how hers came out so nice, but I am determined to make a more beautiful spiral cookie).<br />
<br />
Here is Zoe reveling in sugary patriotic goodness:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxI3sGLVg3E4rdOmM9FQWR9HV1SB2K2LA2Xb5YMc8JojnXQIy-BiN3bv5P1h4GUFjTOxr8nVLFsExOUp0yIY8u0RDqtBX05SuBIwvW0Vv7Ri9eSiK22VSgwyYAAcKM7ikuWxDX0HVzOBi/s1600/zoe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxI3sGLVg3E4rdOmM9FQWR9HV1SB2K2LA2Xb5YMc8JojnXQIy-BiN3bv5P1h4GUFjTOxr8nVLFsExOUp0yIY8u0RDqtBX05SuBIwvW0Vv7Ri9eSiK22VSgwyYAAcKM7ikuWxDX0HVzOBi/s320/zoe.jpg" /></a></div>It was a wonderful feast (though way too much for us to eat on our own). Here is a (very) approximate recipe for the burgers:<br />
<br />
Ground beef<br />
An egg<br />
Bread crumbs<br />
Milk<br />
Worcestershire sauce<br />
Salt<br />
Pepper<br />
<br />
Mush all those thing together in a bowl. I have faith that you can use your best judgment on the proportions. Make them into patties and grill 'em up!Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-91761956538316659512010-07-02T23:25:00.000-07:002011-07-08T17:35:48.586-07:00Grandma's(?) Zucchini Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_bPHdBYwW2S2qCBF6KkwUEMIpQIUAb08mcg4WwpktzRvTl8qwJXTljOArpv9iTsi_ROStSr4YbVyX0zW4F3LDtPkUIZ7d6Vc66HcMN2celWkCykRhMEYjC5kfM-QwPKrcndgunb3Zy5H/s1600/zucchini+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_bPHdBYwW2S2qCBF6KkwUEMIpQIUAb08mcg4WwpktzRvTl8qwJXTljOArpv9iTsi_ROStSr4YbVyX0zW4F3LDtPkUIZ7d6Vc66HcMN2celWkCykRhMEYjC5kfM-QwPKrcndgunb3Zy5H/s320/zucchini+bread.jpg" /></a></div>In the summer my family grows zucchini. We grow so much of it we don't know what to do. We give it away, we roast it, we fry it, we fill it with tomato sauce (which I consider a failed experiment). I get so sick of it. Luckily, I have a tasty recipe for zucchini bread, which is an easy and delicious way to use up zucchini. Plus you can give it away to friends and neighbors! <br />
<br />
I think this recipe was my grandmother's, but it looks like it's written down in my sister's handwriting, and was discovered in my mom's cupboard, so who knows. Nevertheless it makes some damn fine bread.<br />
<br />
1 c. sugar<br />
1 c. brown sugar<br />
2 c. zucchini, grated (I always peel mine first, but you don't have to)<br />
1 c. canola oil <br />
3 eggs<br />
3 tsp. vanilla extract<br />
3 c. flour<br />
1 tsp. salt<br />
1/2 tsp. baking powder<br />
3 tsp. cinnamon<br />
1 c. coarsely chopped nuts (optional) <br />
<br />
Preheat oven to 350 degrees. In a large bowl mix sugars, zucchini, oil, eggs and vanilla until well combined. Add flour, salt, baking powder, and cinnamon and mix well. If desired, add the nuts (I never add nuts ever).<br />
<br />
Grandma then instructs that you bake "1 hour or until done." Thanks, grandma, I will bake it until it is done.<br />
<br />
This recipe makes two 9x5x3" pans of bread, but I only had one pan that size so I made two small loaves instead, as you can see.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-47278088154473211752010-07-02T20:32:00.000-07:002011-07-08T17:34:50.853-07:00A Savory Interlude: Quick and Easy Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVP13l3r6KsRTYwH-r8tNwdeQAcdB9jQYyrZxHAn_JKeVnJzttS84OvuHeKs_g_nlHZIzZ8PaS7fZx9xm1hzq9v0ccWZCIlB44TZE99uModE72yDzHeXVBI09MExlIkjk1ZrCtnIcxRU1H/s1600/tomato+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVP13l3r6KsRTYwH-r8tNwdeQAcdB9jQYyrZxHAn_JKeVnJzttS84OvuHeKs_g_nlHZIzZ8PaS7fZx9xm1hzq9v0ccWZCIlB44TZE99uModE72yDzHeXVBI09MExlIkjk1ZrCtnIcxRU1H/s320/tomato+sauce.jpg" /></a></div>I've been baking a lot recently, but I do like to cook actual food as well. This weekend I have the house to myself, so I'm making my own dinners. We had frozen meatballs that we bought from Ikea (Ikea makes meatballs--who knew?) which I suspect were meant to be Swedish meatballs, but a meatball is a meatball really. So I wanted to make pasta, but didn't feel like making the elaborate tomato sauce my mom makes (which is really the best).<br />
<br />
Then I remembered this recipe from <a href="http://smittenkitchen.com/">Smitten Kitchen</a>, which I have made a few times before. It's not the most thrilling sauce, but it is delicious, easy and cheap. Perfect for nights like tonight!<br />
<br />
The recipe has only 3 ingredients:<br />
<br />
one 28 oz can whole peeled tomatoes<br />
one yellow onion, peeled and halved<br />
5 tbsp. butter<br />
<br />
Put the ingredients in a saucepan and bring to a simmer over medium heat. Lower the heat to keep the sauce at a steady simmer, stirring occasionally and crushing the tomatoes against the side of the pan with the back of a wooden spoon. After about 45 minutes, or when drops of fat float free of the tomatoes, remove from heat and discard the onion.<br />
<br />
Easy, isn't it? And it has a simple but fresh flavor. The recipe says it makes 4 servings, but I prefer a lot of sauce so I found it only made two. What a glutton.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-12133123729067073312010-06-28T20:37:00.000-07:002011-07-08T17:34:01.036-07:00Vanilla Cupcakes a la Billy's Bakery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWevoVEA4j_yYXuOPIbKmP1dVvF40jlVO52rG9FyGeW6uhlFu1L8T1MYpm_jvl9gNylaT_ecBY3uTnKWWVFUiJTqMwSYER0DvR6TmbKfcSQfY2phLiUXhPgVp-NAfxtmg2gJkOd7XvBCP/s1600/vanilla+cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWevoVEA4j_yYXuOPIbKmP1dVvF40jlVO52rG9FyGeW6uhlFu1L8T1MYpm_jvl9gNylaT_ecBY3uTnKWWVFUiJTqMwSYER0DvR6TmbKfcSQfY2phLiUXhPgVp-NAfxtmg2gJkOd7XvBCP/s320/vanilla+cupcakes2.jpg" /></a></div>Aren't they pretty? The recipe is from Billy's Bakery via <a href="http://www.marthastewart.com/recipe/billys-vanilla-vanilla-cupcakes">Martha Stewart</a>, but the colors are my doing. Billy appeared on Martha Stewart's show because his cupcakes were deemed the best in New York City. And while I'm not 100% convinced that's the truth, I can vouch for the deliciousness of these cupcakes. Here's the recipe, which has now replaced my old vanilla cupcakes recipe:<br />
<br />
1 3/4 cups cake flour, not self-rising<br />
1 1/4 cups unbleached all-purpose flour<br />
2 cups sugar<br />
1 tablespoon baking powder<br />
3/4 teaspoon salt<br />
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes<br />
4 large eggs<br />
1 cup whole milk<br />
1 teaspoon pure vanilla extract<br />
<br />
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.<br />
<br />
In a large glass measuring cup (or a bowl or whatever, there is no real reason to use a measuring cup in particular), whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.<br />
<br />
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.<br />
<br />
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired (I personally had no such desire, but I'm sure it would be lovely). Serve at room temperature.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgya3Uj8DvylB_d9CeQS4oj2d_qAbkrLg3xr32fqKdzfx76comD15qCV90ONHrkvQer6ur66yJ6d9ibJPQQ8J548TKtldNzzexsmUQ4fRbBhAEEEl3VybIkmSw4Nn0ltYd89lRJFxcQjcer/s1600/vanilla+cupcakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgya3Uj8DvylB_d9CeQS4oj2d_qAbkrLg3xr32fqKdzfx76comD15qCV90ONHrkvQer6ur66yJ6d9ibJPQQ8J548TKtldNzzexsmUQ4fRbBhAEEEl3VybIkmSw4Nn0ltYd89lRJFxcQjcer/s320/vanilla+cupcakes3.jpg" /></a></div><br />
It occurred to me that I forgot to post my frosting recipe last time. This is because I don't have a frosting recipe. But here's how I do it:<br />
<br />
<br />
Use about one stick of butter for every dozen cupcakes. Beat the butter until it is fluffy. Pour in powdered sugar until it looks really dry, then start adding cream. Go back and forth between sugar and cream until it looks like enough. Then add a teaspoon of vanilla extract. And make it a pretty color, for funsies. Om nom nom. Nom.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnhfSdyvV5RVjqqhslHCubBWSMMFDy5y14Fnbqp9t1gzpL6BhZTS22Da5grHUI4a2SCHRVpW-6woUbwPyrsk9UJjuEb2b_VhINqmertS5bmNFqsSnhQpyfH0daUSyH6lzlVzvULUS6f15/s1600/vanilla+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnhfSdyvV5RVjqqhslHCubBWSMMFDy5y14Fnbqp9t1gzpL6BhZTS22Da5grHUI4a2SCHRVpW-6woUbwPyrsk9UJjuEb2b_VhINqmertS5bmNFqsSnhQpyfH0daUSyH6lzlVzvULUS6f15/s320/vanilla+cupcakes.jpg" /></a></div>Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0tag:blogger.com,1999:blog-4951109691279724870.post-53802824162820880672010-06-27T23:07:00.000-07:002011-07-08T17:32:51.352-07:00Still on a quest for perfect chocolate cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5wFPqtWMsfBYcHeOGFVvVURs9ZoExKNiZH3gdCoOMnPiw_KOzDvUZQkhqmw5kGh49HUpGvK1WvqwIXo6mmiaBjDF04qCCUBFnBPullFziEDaBIbOX4RGAo7WAiAB4PTBK38YZp_2u46u/s1600/IMG_1094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5wFPqtWMsfBYcHeOGFVvVURs9ZoExKNiZH3gdCoOMnPiw_KOzDvUZQkhqmw5kGh49HUpGvK1WvqwIXo6mmiaBjDF04qCCUBFnBPullFziEDaBIbOX4RGAo7WAiAB4PTBK38YZp_2u46u/s320/IMG_1094.jpg" /></a></div>HOW cute are those monkey cupcake wrapper thingies? <br />
<br />
Here is a secret: I don't like cupcakes very much. I don't really like making them, I don't really like eating them. But somehow they became kind of a specialty of mine. So I keep making them. And now I'm on the search for the perfect chocolate cupcake.<br />
<br />
To me, the perfect chocolate cupcake is dark (obviously) and sweet (again, obviously), but the most important thing is the texture. It needs to be light and fluffy and actually pretty much fall apart in your hand so you do that awkward "ahh" laugh as you get crumbs down your shirt (maybe that's not a problem for someone more graceful than I). I though I'd found that cupcake in this recipe from Cook's Illustrated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VMJwDOV4Z-cLdgt2u0rjF6uvScSLMZZyPD3F7x2Zo8JUo04U44GEuN151Gc3xXxJKWt6GRymbCrbVYfC1x9SFQlMxfmcPHEP1xiE1lZXZDvVYq5QHDjCs2GsXnD6BGEyeWB-Dz30ek1g/s1600/IMG_1073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VMJwDOV4Z-cLdgt2u0rjF6uvScSLMZZyPD3F7x2Zo8JUo04U44GEuN151Gc3xXxJKWt6GRymbCrbVYfC1x9SFQlMxfmcPHEP1xiE1lZXZDvVYq5QHDjCs2GsXnD6BGEyeWB-Dz30ek1g/s320/IMG_1073.jpg" /></a></div><br />
I was wrong. I don't mean the recipe isn't fantastic. The cupcakes were a huge hit despite the fact that my frosting looked like mustard, and several people mentioned that I was clearly my own worst critic. But they weren't perfect. They were just a little too heavy, and really kind of bitter (though my buttercream frosting disguised that for the most part).<br />
<br />
I would make them again if I needed a dozen chocolate cupcakes RIGHT NOW, but I think I'm going to try and tweak the recipe a little until I get it really right. For the time being, here is the recipe, and be prepared for a lot of whisking:<br />
<br />
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces<br />
2 ounces bittersweet chocolate, chopped<br />
1/2 cup (1 1/2 oz) Dutch-processed cocoa<br />
3/4 cup (3 3/4 oz) unbleached all-purpose flour<br />
1/2 teaspoon baking soda<br />
3/4 teaspoon baking powder<br />
2 large eggs<br />
3/4 cup (5 1/4 oz) sugar<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon table salt<br />
1/2 cup (4 oz) sour cream <br />
<br />
<br />
Preheat oven to 350 degrees (with the oven rack in the lower middle position). Line a muffin tin.<br />
<br />
In a double boiler (or a little pot over a slightly larger pot), combine butter, chocolate and cocoa. Heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch. Meanwhile, whisk flour, baking soda and baking powder in small bowl to combine.<br />
<br />
Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Pour about one-third of flour mixture over chocolate mixture and whisk until combined (the recipe says sift but I never sift anything ever); whisk in sour cream until combined. Add remaining flour mixture and whisk batter until it is homogeneous and thick.<br />
<br />
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com1tag:blogger.com,1999:blog-4951109691279724870.post-71387108161016262702010-06-16T21:04:00.000-07:002011-07-08T17:30:53.187-07:00Death by Chocolate Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPFFbm7A3mduWv8UmDGONAY6pCReu4ZYu7FiNvBW_jzydTA8YaWImxK-1P1tsO2ykblHNi9qiqPsZk3Be4qFRh1TPMrVcoFBl1bR2JnZII7EszqunpzEjsDlkOUjqKdFQSibqJvJZnzm2/s1600/brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPFFbm7A3mduWv8UmDGONAY6pCReu4ZYu7FiNvBW_jzydTA8YaWImxK-1P1tsO2ykblHNi9qiqPsZk3Be4qFRh1TPMrVcoFBl1bR2JnZII7EszqunpzEjsDlkOUjqKdFQSibqJvJZnzm2/s320/brownies.jpg" /></a></div>This is the reason I make food. Look at these things. They are pure evil, but oh, they are a magical and irresistible treat. MAGICAL I SAY.<br />
<br />
Also, I'm already almost completely out of that cocoa powder. But it has been put towards noble efforts.<br />
<br />
Anyhow, Hannah and I made these for dessert yesterday. Hannah likes a nutty brownie, while I prefer mine plain. So we made two small batches. I should mention that I've made this recipe from <a href="http://bunsinmyoven.com/">Buns in My Oven</a> several times, and that I've somehow only managed to make it "right" (i.e. actually following the recipe) twice, and even the mess-ups are unbelievably good.<br />
<br />
That said, a recipe:<br />
1 c. (2 sticks) butter<br />
2 1/4 c. sugar<br />
1 1/4 c. [dark chocolate] cocoa powder<br />
4 eggs<br />
1 tsp. salt<br />
1 tsp. baking powder<br />
1 tsp. espresso powder<br />
1 tbsp. vanilla extract<br />
1 1/2 c. flour<br />
2 c. chocolate chips<br />
<br />
Preheat the oven to 350 degrees and butter a 9x13 baking dish (since we wanted some with nuts and some without, we used two smaller pans, but we noticed the baking time didn't change much).<br />
<br />
Melt putter over low heat in a saucepan. Once the butter is melted, add the sugar and stir for about 1 minute.<br />
<br />
Pour the butter mixture into a mixer (or, if you're ghetto like me at college, a bowl with a wooden spoon). Beat in the cocoa powder, eggs, salt, baking powder, espresso powder and vanilla. Mix until well combined. It will look all sexy and rich and dark, like my ideal man. Wait, what?<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF2bBKjSQDyzuLIHTsc5wlZ-TMPelju9PvVdCubT_b-LszWwmXflsWfPcTGw8bnGKZnHD2ySh1vilOSo4-gXQO015KapFFSNSUGg9f6tjxh8qd4g_GKbS040SxSV-MShSclJC4qUpmDWA/s1600/batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF2bBKjSQDyzuLIHTsc5wlZ-TMPelju9PvVdCubT_b-LszWwmXflsWfPcTGw8bnGKZnHD2ySh1vilOSo4-gXQO015KapFFSNSUGg9f6tjxh8qd4g_GKbS040SxSV-MShSclJC4qUpmDWA/s320/batter.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>OOooooh. Hannah goes "Can I touch it?" Why yes, you can. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-tHbDcCnP7kgglNlN7qd0U14VZvYoc-4DEHalz4c36dTkO60Lc7NmnTD93v_oLcideP5XPFXKLUNlsZjOtoZRgWgFi6MTJ5GPq9ajfpMFrFaSAseMTZjaMX3D44ZtBIQGDmWF1L1zuiv/s1600/hannah's+finger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-tHbDcCnP7kgglNlN7qd0U14VZvYoc-4DEHalz4c36dTkO60Lc7NmnTD93v_oLcideP5XPFXKLUNlsZjOtoZRgWgFi6MTJ5GPq9ajfpMFrFaSAseMTZjaMX3D44ZtBIQGDmWF1L1zuiv/s320/hannah's+finger.jpg" /></a></div>Mix in the flour and chocolate chips. If you're making a batch with nuts, add those now too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYH2LBM0z54sD8MjKER4uco8J4ZJ5niX5vuSC1pCaDtu8IT5KXSPHEWy4t2tQiSg_rPlJBefRIRZ5eDKVvyBD0FAVPlWACplbxquGGI0ytHy_p_ZB8rEui6FcuWs21UlTRzALeq420Bik-/s1600/brownie+batter+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYH2LBM0z54sD8MjKER4uco8J4ZJ5niX5vuSC1pCaDtu8IT5KXSPHEWy4t2tQiSg_rPlJBefRIRZ5eDKVvyBD0FAVPlWACplbxquGGI0ytHy_p_ZB8rEui6FcuWs21UlTRzALeq420Bik-/s320/brownie+batter+2.jpg" /></a></div>Pour the batter into the pan and bake for about 30 minutes, until the outside looks set but the inside is still slightly gooey.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiQ1rfIJb4VRGK3aHyBwWZrvnLdCxEeob_ZI80RBjTviJ1hhV0PjQVOzJZBufmZph0JrxLa7c5DD8uDdjXCqV97QnuGw6qa4K0TvaBWa62bTxdbhi8dvU0P6lHjEko1F8qFX5Jc9xq4Cu/s1600/browie+smile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiQ1rfIJb4VRGK3aHyBwWZrvnLdCxEeob_ZI80RBjTviJ1hhV0PjQVOzJZBufmZph0JrxLa7c5DD8uDdjXCqV97QnuGw6qa4K0TvaBWa62bTxdbhi8dvU0P6lHjEko1F8qFX5Jc9xq4Cu/s320/browie+smile.jpg" /></a></div>Hannah made a little happy pecan man.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyBMIn_nSpUs-J5FhfISt3WaD96uHMy1FAN-jhHfk1s8awvtLbwlMrUHYoVVYpcdosAaP-vtbc_DlMRjpjGxR1_K_v148aBYdOpEoeumnQkXu7OZx-4Cpl7naNAmQV08HVUI1-ISIk3np/s1600/brownies+w+nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyBMIn_nSpUs-J5FhfISt3WaD96uHMy1FAN-jhHfk1s8awvtLbwlMrUHYoVVYpcdosAaP-vtbc_DlMRjpjGxR1_K_v148aBYdOpEoeumnQkXu7OZx-4Cpl7naNAmQV08HVUI1-ISIk3np/s320/brownies+w+nuts.jpg" /></a></div>Hannah swears these tasted magical as well, but I hate pecans so I didn't even bother.Roxannosaurushttp://www.blogger.com/profile/01230024037718018505noreply@blogger.com0