tag:blogger.com,1999:blog-48936785924650888792024-03-13T08:46:14.097-07:00Chocolate Coated Crochet HooksHealthy Recipes and the Occasional Yarn CraftZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-4893678592465088879.post-56346215033765964052012-12-25T04:00:00.000-08:002012-12-25T08:01:47.877-08:00Merry Christmas Tish!Hi Tish, <br />
Ok, so, as I said in my note in your present, this blog post is part of my Christmas present to you. <br />
You have NO IDEA how long I've spent researching nail art stuff so I could get you things I thought you could use to make great nail art.<br />
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Firstly, I got you a set of nail art brushes. Here is a video describing how to use them. <br />
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(the good bit starts at 2:06)<br />
You might be confused about why I got you acrylic paints. Well, I got you acrylic paints because that seems to be what a lot of really good nail artists are using. Here is a pretty cool nail artist talking about what paints she uses - her acrylic paints aren't as good a quality as the ones I got you!<br />
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With acrylic paints, you can easily mix whatever color you want, and if you mess up you can just wipe it off with water. By the way, the tutorial for the nails she's wearing in this video is <a href="http://youtu.be/BiSQ0HmU8Pw">here</a>. <br />
A lot of artists also seem to be using paints like Mamita's craft paints, which, unless I am terribly mistaken, are similar enough to the paints I got you to be mixed together if you need more colors. (if Mamita says it's ok. Always ask permission first.)<br />
Ok, now there are two youtube channels you could look through for inspiration. One is <a href="http://www.youtube.com/user/cutepolish">Cutepolish</a> (click on the link and keep scrolling down and clicking on '10 more' until you find one you want to watch), she uses all nail polishes for her designs, but there is no reason you couldn't use acrylic paints. One of my favorites of hers is the kiwi nail art, but she has a lot of fun and geeky designs.<br />
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Another favorite of mine from this artist is the <a href="http://youtu.be/2kcdt4_5Ncc">newspaper nails</a>. <br />
If you want to get more fancy, you should try <a href="http://www.youtube.com/user/LOVE4NAILS">Love4Nails</a>, (once again, click link and keep scrolling down until you see one you like) she uses acrylic paints along with nail polishes and also uses beads and the third thing I sent you- rhinestones. Here is one of her designs that uses rhinestones, so you can see how it's done. This is also a good one for showing how to use the acrylic paints for nail art. <br />
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And I think that's all I've got for you. I hope you can make great nail art and post it on facebook so I can be proud of you!<span id="goog_1526502227"></span><span id="goog_1526502228"></span><br />
Love,<br />
Your Sister,<br />
-Z<br />
<span id="goog_1526502217"></span><span id="goog_1526502218"></span>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-65477835805886428782012-06-21T20:50:00.004-07:002012-06-21T20:50:33.825-07:00When the only Protein in the house is Eggs...<div class="separator" style="clear: both; text-align: center;">
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Make a delicious dinner with them!<br />
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I know eggs aren't much of a traditional dinner selection, but they can be pretty good! I'm having to do a bit of creative cooking because we're moving soon and I don't want to buy too much food.<br />
Today I made <a href="http://www.thekitchn.com/date-night-dinner-openfaced-ra-144774">Open Faced Raviolli with Poached Egg and Wilted Greens</a>. I added some red peppers, green onion, and mushrooms to the greens and added some fresh grated parmesan on top.<br />
It was a very simple and very good dinner.<br />
<br />
-Zay<br />
<br />Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-87208534600249451132012-06-16T10:44:00.000-07:002012-06-21T11:58:12.409-07:00Summer Food: Avocado Egg Salad in a Cucumber BoatI love summer cooking. <br />
There are suddenly many more vegetables to choose from, they go down in price, and up in quality at the same time.<br />
One thing that can be bothersome, though, is cooking when you don't want to heat the house up. This recipe manages to use very little heat and is both filling and refreshing - the perfect summer lunch.<br />
This recipe also happens to be vegetarian and could be a gluten/grain free alternative to an egg salad sandwich for those who can't eat bread. <br />
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The recipe makes enough to feed one person.<br />
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Ingredients:<br />
1 cucumber<br />
2 eggs<br />
1 small very ripe avocado<br />
lime juice to taste<br />
salt to taste<br />
diced cilantro and cayenne (optional)<br />
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Peel the cucumber and cut it in half lengthwise. Scoop the seeds out with a spoon, then lightly salt the cucumber boats all over and place face-down on the cutting board. Set aside.<br />
Place the eggs in a small lidded pot with cold water. Place over medium heat until the water comes to a full boil, then turn the heat off and let the eggs sit in the hot water (with the lid on) for 10 minutes. <br />
While the eggs sit, cut the small avocado in half and scoop the inside into a small bowl. Add a pinch of salt and a squeeze of lime juice and smash with a fork to make it smooth.<br />
When the eggs are done, rinse them under cold running water and peel them. When they are cool, toss them into the bowl with the mashed avocado and smash them with the fork to your desired consistency. Taste the egg salad, and add more salt and lime until it tastes awesome.<br />
Place the cucumber boats on a plate and scoop the egg salad into them, with half the egg salad per boat.<br />
Sprinkle with finely diced cilantro and/or cayenne pepper, and enjoy!<br />
(it may be easier to eat the cucumber boats if you cut each boat into 3-4 pieces)<br />
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Enjoy!<br />
-Zay<br />
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<span style="font-size: x-small;">Shared on The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/06/pennywise-platter-thursday-621.html/">Pennywise Platter</a></span><br />
<br />Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com4tag:blogger.com,1999:blog-4893678592465088879.post-61546131280564555682012-05-16T08:00:00.000-07:002012-05-16T08:00:01.544-07:00Lengthy Tempeh RamblingsSometimes, I make tempeh.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh Chickpea Tempeh</td></tr>
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Now, for those who don't know what tempeh is, it's an Indonesian protein source made of moldy beans!<br />
...which I know doesn't sound all that appealing, but it is delicious. The beans are lightly cooked, then inoculated with mold spores and incubated for 24 hours. The mold grows and holds the beans in a tightly-woven mycelium mat that smells lightly of mushrooms.<br />
Store-bought tempeh, in my experience, is expensive and tends to have a bitter aftertaste. Homemade tempeh has a mild mushroomy flavor... and let's face it: you can't get much cheaper than dried beans!<br />
I got my tempeh inoculant from <a href="http://gemcultures.com/">GEM cultures</a> (the soy section). They send instructions on how to make tempeh with the culture, but the internet is also full of different methods. A good tempeh making resource is actually available free online from google books <a href="http://books.google.com/books?id=hdKzFlaqWT8C&printsec=frontcover#v=onepage&q&f=false">The Book Of Tempeh</a>, chapter 6 is where you should go for tempeh making instructions. <br />
I decided I wanted to make tempeh months ago, so I made myself an incubator out of an old cooler, with an old lamp I disassembled and a water heater thermostat (like these egg <a href="http://www.backyardchickens.com/a/homemade-chicken-egg-incubator-designs-pictures">incubators</a>, but less fancy because tempeh is less finicky than chicken embryos)<br />
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<tr><td class="tr-caption" style="text-align: center;">The outside of the incubator</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The inside lid of the incubator</td></tr>
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I have made about 3 batches of soy tempeh and one of chickpea, and I think I like the chickpea tempeh better. The soy tempeh is kind of chewy and tends to crumble more, while the chickpea tempeh has a soft smooth texture and a lighter flavor... but that could just be this one batch. It might turn out differently next time... ah, the joys of unpredictable cultured foods!<br />
So... I have noticed that most tempeh recipes online are designed for bitter-tasting store bought tempeh, and so call for simmering the tempeh in water first, then draining the water and continuing with the recipe, but since homemade tempeh doesn't taste bitter (that I have made so far), and since boiling the tempeh makes it more crumbly, I would just as soon leave that whole step out.<br />
Here are my two favorite ways of cooking tempeh<br />
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Tempeh steamed over vegetables<br />
Dice up some vegetables, what vegetables you use are up to you, but I would recommend always starting with onions and garlic. Add a dash of olive oil to a pan over medium-low heat, add the vegetables, and lay the tempeh over top. Add a few tablespoons of water, and put a tight lid on the pan. Let steam until most of the liquid is gone and the veggies are beginning to caramelize, then, using a spatula, flip the tempeh and vegetables so the caramelized veggies are on top and the tempeh is on the bottom. add a few tablespoons of soy sauce and cover again until the tempeh is browned on the bottom.<br />
Serve over rice, with soy sauce to the side. <br />
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<tr><td class="tr-caption" style="text-align: center;">Soy tempeh with veggies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chickpea tempeh with veggies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chickpea Tempeh with veggies over orzo with a side of seaweed</td></tr>
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Tempeh with BBQ sauce<br />
Put your tempeh pieces in a pan and cover with your favorite BBQ sauce (my homemade sauce contains tomato, garlic, ginger, soy sauce, and molasses... all pretty much to taste)<br />
Let the pieces marinate for a little while if possible. (while your rice cooks)<br />
When the rice is mostly done, turn the tempeh pan on to medium low and let the tempeh simmer (if your sauce is really thick, you might want to add a little water), occasionally flip the tempeh pieces over so they cook evenly. Once the tempeh has simmered a few minutes on each side and seems to be cooked through, remove the tempeh from the BBQ sauce and put the sauce in a serving dish, rinse out the pan and add a little olive oil to it. sear the tempeh on both sides, then serve over rice (or in a hamburger bun) with bbq sauce over it. <br />
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<tr><td class="tr-caption" style="text-align: center;">Searing the tempeh</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">BBQ tempeh over rice with a side of salad</td></tr>
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I realize that this is a pretty long and rambling post. I am sorry for that... but I hope it inspires at least one person to try tempeh... it's really fun!<br />
Love,<br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-31460711751070968752012-05-12T22:49:00.001-07:002012-05-12T22:49:47.001-07:00Pretty Soup<div class="separator" style="clear: both; text-align: center;">
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I was sick to my stomach this evening, so I decided that my soup had to be pretty... just to coax myself to actually eat anything. This is a chicken/miso soup with rice noodles and mushrooms, topped with cilantro and <a href="http://www.youtube.com/watch?v=-InmfjjDOdY">carrot flowers</a>.<br />
It was pretty good, for being thrown together.<br />
I like adding carrot flowers to my food now and then. It's not so hard to make them. I think it's easier if you soften the carrot a little first. I tossed it into the pot of broth until it came to a full boil, then fished it out, rinsed it in cold water, and made the flowers. I have also used a similar method to make carrot hearts and stars.<br />
My attempts at other shapes have failed.<br />
Up next, I think I'm going to share how I make homemade Tempeh. It's like ALCHEMY!<br />
Love,<br />
Zay<br />
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<br />Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-24891527463817585302012-05-06T10:43:00.002-07:002012-05-12T22:23:24.429-07:00Goat-Cheese DanishI don't think I could be more pleased with the cheese danish I have been eating for breakfast this morning. <br />
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The pastry is flaky and layered, but hearty and satisfying. The filling is sweet and creamy, but with a depth of flavor that you're never going to find in a store-bought danish. I feel safe in saying that I think this recipe will be sticking with me for years.<br />
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Ok, now as some of you know, I like to make a fancy breakfast/brunch at least once a week. For a while, this was <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/03/sunday-crepes.html">crepes with all the fixings</a>... but after a few years of having crepes every weekend they stopped feeling fancy and special. They had become routine... so the search was on for a new fancy breakfast.<br />
One of the first things I tried was cheese danish... but despite hours and hours of effort on homemade puff pastry the result was somehow both dense and flimsy and utterly unsatisfying... so I moved on to other things. I tried Pretzels, which were yummy, but I have a massive sweet tooth and prefer sweet foods in the morning. Waffles with all the same toppings as I would normally have put on crepes were too similar to crepes... so I slowly worked my way back around to cheese danish, but with a few ideas on how to make the filling a little better.<br />
One of the first things I had found in my search for fancy brunch recipes was this <a href="http://easteuropeanfood.about.com/od/appetizers/r/goatcheesecake.htm">Goat Cheese Cake</a>... so I decided to use it as inspiration for the filling, and I used this <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/danish-dough-recipe/index.html">Danish Dough </a>recipe as a base (which I used to use when I worked at a nice restaurant) instead of a "quick" and "easy" puff pastry dough that was a lot <u>more</u> work and turned out terrible anyway. <br />
So... without further ado... the recipe!<br />
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Danish Dough<br />
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3/4 cup hot water<br />
1/2 cup milk<br />
1 tsp vanilla<br />
1 tsp yeast<br />
1/4 cup honey<br />
1 egg yolk <br />
1 tsp salt<br />
2 cups whole wheat flour<br />
2 cups white flour<br />
1/2 tsp cardamom (optional)<br />
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1 cup butter (2 sticks), about 60-65* (that's room temp in my house)<br />
1 handful flour<br />
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Making this danish dough is very similar to making <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/01/whole-wheat-croissants.html">Croissants</a>.<br />
In a large mixing bowl mix together the wet ingredients and the yeast, let sit a few minutes to let the yeast hydrate, then add the flour, salt, and cardamom and knead until the dough is smooth. Do not overknead. Wrap the dough in plastic wrap and place in the fridge for 15 minutes.<br />
Meanwhile smash the sticks of butter with the handful of flour, kneading and forming them into roughly an 8"square. The butter should be pliable but not melty. <br />
Roll the dough out on a lightly floured surface to roughly a 16" square. Place the butter on the center and fold the dough over it to make a package. Roll the dough out into a large rectangle. (if it feels like the butter is too soft and melty at any point, put the dough back in the fridge for a few minutes)<br />
Fold the dough like a book - fold the two edges into the center, and then fold again. (minute 5:25 of <a href="http://www.finecooking.com/videos/how-to-make-rough-puff-pastry.aspx">this video</a> shows how... I'm bad at describing. Also this dough is way easier to work than her dough is.)<br />
Refrigerate the dough for half an hour, then roll and fold again. Repeat twice more, then wrap the dough very carefully in plastic wrap and let chill half an hour or overnight.<br />
Prepare your desired fillings, then roll the dough out to about 1/4 inch thick, and a rectangle either 8" by 24" or 12" by 16" (use a ruler!) and cut into twelve 4" squares.<br />
For the pinwheels like I made, the directions made no sense to me until I just went ahead and followed them, at which point they made perfect sense. Spoon about 2 tablespoons of filling onto the center of the square. Cut diagonally from each corner to within 3/4" of the center. Fold the alternate corners into the center, pinching them together firmly to hold them in place.<br />
Place them on a cookie sheet and let them rise about 30 minutes. Preheat the oven to 375*.<br />
Bake the pastries for about 15 to 20 minutes, until well-browned. Remove immediately to racks to cool.<br />
Let cool at least a little before eating, or else you'll burn your mouth on molten goat cheese. (ask me how I know). These are also very good made up the night before.<br />
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Goat Cheese Filling<br />
4oz fresh goat cheese (chevre)<br />
4oz cream cheese (half a package)<br />
1/4 cup honey or agave<br />
pinch salt<br />
1/2 tsp vanilla<br />
1 egg yolk <br />
<br />
Soften the goat cheese and cream cheese and beat together with a fork until homogenous. Add the honey or agave, salt, and vanilla. Taste, and adjust seasonings to your liking. Add the egg yolk and beat until homogenous again.<br />
Use to fill Danish Pastries.<br />
<br />
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And here are some more pictures! The pinwheels how they were pre-baking, and post. Most of them sort of un-pinwheeled in the oven. I guess I just didn't press them together firmly enough.<br />
I hope you all enjoy!<br />
-Zay<br />
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<br />Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-349428577706510462012-04-27T12:34:00.000-07:002012-04-27T12:34:31.795-07:00Birthday Cake (and leftover-cake bread pudding)Earlier this week it was my birthday! My Partner decided to make me a birthday cake - the first cake he has ever made. I wrote up <a href="http://chocolatecoatedcrochethooks.blogspot.com/2012/03/birthday-cake-for-non-cookers.html">detailed instructions</a>, came down into the kitchen a couple times to say "No, you didn't ruin it, it's supposed to look like that.", and generally fretted. He spent most of the cooking time in one sort of panic or another, but the result was fantastic!<br />
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It was a very 'birthday cake' flavored birthday cake, if that makes any sense. A yellow cake with cream cheese icing - simple but classic.<br />
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He is working clearing out storm ponds, and has pulled a few cool items out of them. This cute plate is one of them. (I put it through the dishwasher first, don't worry)<br />
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And here he is decorating the cake. He was a little upset that it wasn't perfectly smooth, but it's pretty impressive for a first attempt!<br />
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We ate the cake for two days, and still had a quarter of the cake left on the third morning... so I made bread pudding out of it!<br />
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(I forgot to take a picture before we served ourselves)<br />
Making bread pudding out of leftover cake is super easy. I used my <a href="http://chocolatecoatedcrochethooks.blogspot.com/2010/03/bread-pudding-with-raisins-and-honey.html">bread pudding recipe</a>, but left out the sweeteners.<br />
<br />
Leftover-Cake Pudding<br />
1/4 of a two layer cake, cut into cubes (frosting and all)<br />
2 eggs, beaten<br />
1 1/4 cup milk<br />
1 tsp vanilla<br />
1/2 tsp cinnamon<br />
<br />
(if you use a frosting that is more sugary than my cream cheese frosting, you might want to scrape most of it off of the cake before you begin.)<br />
Preheat the oven to 350*<br />
Place the cubed cake into an 8" square cake pan.<br />
Whisk the eggs, milk, vanilla, and cinnamon together in a small bowl.<br />
Pour the egg mixture over the cake and press down with the back of a spoon so the cake is all moistened.<br />
Bake in the preheated oven for 35 - 45 minutes, until the top is lightly browned and the center is set.<br />
Spoon onto plates and enjoy!<br />
<br />Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com2tag:blogger.com,1999:blog-4893678592465088879.post-27909926545194333422012-03-27T12:42:00.001-07:002012-04-27T12:42:27.002-07:00Birthday Cake for Non-cookersMy birthday is coming up in late April.<br />
My Partner wants to do something for me for my birthday.<br />
So I was thinking it would be nice to have someone make a cake for me, instead of the other way around.<br />
...except the Partner does not cook. The simplest kitchen things that seem completely obvious and intuitive to me are completely foreign and strange to him.<br />
The challenge, then, is to write up a recipe for cake that I can eat, that is detailed and simple enough that he doesn't have to bring me into the kitchen to help him make it...<br />
...because once I'm in the kitchen, I'll just take over and then he won't have made me a cake for my birthday.<br />
<br />
I have decided on a simple yellow cake, with a simple cream cheese frosting. I was thumbing through my Fannie Farmer's cookbook this morning looking for a recipe, and there are so many fun ones. A princeton orange cake (orange velvet cake, yumm)? A jelly roll? Cottage pudding cake (a butter cake)? Maybe a type of sponge cake? Or a Marbled chocolate-butter cake?<br />
Or go with the yellow cake (which makes 2 8" round layers), split the layers, and fill it with lemon filling and frost it with chocolate ganache? Or make a middle layer of orange chocolate mousse and chill it? Or bake it instead into one flat cake, cut it into three, stack it, and fill it with an apple filling for a tall narrow cake?<br />
...and then I remember again who is going to be baking the cake... and I go with simple.<br />
The original recipe had more egg yolks, white sugar, and milk. I replaced the sugar and milk with honey, the egg yolks with whole eggs, and changed some of the flour to whole wheat for more nutrition. If I were baking the cake, I would separate the eggs and beat the whites for a fluffier cake... but I'm not. <br />
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<br />
Classic Gold Cake (for non-sugar eaters)<br />
<br />
1/2 cup butter, room temperature<br />
4 eggs<br />
2 tsp vanilla<br />
1/2 cup honey, agave, or maple syrup<br />
1 1/2 cups white flour<br />
1/2 cup whole wheat flour<br />
1 Tbsp baking powder<br />
1/4 tsp salt (fine grain)<br />
<br />
-Preheat the oven to 350*. Butter and lightly flour two 8-inch round cake pans. (to butter and flour a cake pan, coat the inside of the pan lightly but completely with butter, throw a handful of flour into the pan, and swirl it around until all the interior surfaces are coated, then dump out any leftover flour)<br />
-In a large bowl, with a wire whisk, beat the butter and slowly add the honey and eggs and beat well. Add the vanilla. (this mixture may look curdled. That's ok.) <br />
-In a separate bowl, mix together the flours, baking powder, and salt.<br />
-Gradually add the flour mixture to the butter mixture, beating until smooth. (this batter will be thicker than crepe or pancake batter. If it is too thick to easily work with, stir in no more than 1/3 cup milk)<br />
-Divide the batter evenly between the two prepared pans and spread it smooth with a rubber spatula.<br />
-Bake for about 25 minutes, until a toothpick poked into the center of the cake comes out clean. ('toothpick coming out clean' means there is no clumpy dough sticking to it when you pull it back out of the cake)<br />
-Let the cakes cool in the pans for 5 minutes before turning out onto racks.<br />
-Cool completely before frosting and filling with cream cheese frosting. <br />
<br />
<br />
Cream Cheese Frosting<br />
(I can't believe I haven't put this recipe up on the blog yet!)<br />
<br />
2 cups cream cheese, softened<br />
1/2 cup butter, softened<br />
1 tsp vanilla<br />
1/2 cup honey or maple syrup<br />
<br />
Beat the cream cheese and butter together until homogenous. Add the vanilla and honey or maple and beat until smooth. Generously frost and fill the completely cooled cake.<br />
This frosting will not set up like a standard powdered-sugar butter-frosting does. <br />
<br />
<br />
To frost and fill a cake<br />
(it occurs to me that not everyone grew up watching their mother do this.)<br />
Look at your completely cooled cakes. If they are lopsided or peaked in the middle, gently slice off a bit of the top with a bread knife to make them more flat (they don't have to be perfectly flat). The trimmings can be discarded or eaten.<br />
Place one of the cakes on the surface you want your completed cake to be on. (a very flat plate or a piece of stiff cardboard covered in tinfoil works well)<br />
Using a cake spatula or a butter knife, spread a thick layer of filling on the top of the bottom cake. If your filling and your frosting are different, make sure the filling does not hang off the sides of the cake. <br />
Gently place the second cake on top of the bottom cake and filling. Gently spread the frosting on the top and sides of the cake. Try not to press down, so the filling doesn't get squeezed out. Try to spread the frosting in only one direction to avoid lifting crumbs from the cake surface and making a messy-looking frosting.<br />
To smooth the frosting, dip your butter knife or cake spatula into hot water, shake it dry, and run it lightly over the cake surface. <br />
<br />
Ok Folks,<br />
Is there anything in this recipe that could confuse a non-baker? Any instruction I have glossed over because it's common knowledge?<br />
Tell me and I'll add it in!<br />
I'll update with pictures and the tale of the cake's making after my birthday!<br />
-Zay<br />
<br />
<span style="font-size: x-small;">Edited to add a picture and a little more clarification to the recipe. -Z</span>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com2tag:blogger.com,1999:blog-4893678592465088879.post-55081241456612606372012-02-15T10:49:00.000-08:002012-02-15T10:57:55.023-08:00CheesecakeWell. I did promise I would post pictures of the cheesecake I made...<br />
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And there it is.<br />
Honey lemon cheesecake with strawberries.<br />
The recipe <a href="http://chocolatecoatedcrochethooks.blogspot.com/2012/02/how-to-convert-recipe-to-honey.html">I made up</a> turned out fantastic, super creamy and rich... but it wasn't quite as tall as I would have liked. I think increasing it to 1.5 lbs cream cheese (and all the other ingredients increased proportionately) would improve it. Having a springform pan would probably also help. <br />
Also, since regular lemons and meyer lemons were the same price, I used a meyer lemon, because I had heard good things about them. I was sorely disappointed. The flavor was too orangey for my purposes. <br />
<br />
But, properties of lemons aside, I was very pleased with how the cheesecake turned out. It made a good Valentines day dessert topped with a <a href="http://www.youtube.com/watch?v=J5L3ytiYj18">strawberry rose</a>.<br />
For dinner my Partner and I had <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/04/hand-made-whole-wheat-noodles.html">homemade pasta</a> with <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/03/tomato-sauce-from-scratch.html">homemade tomato sauce</a>, and carrot salad... it was simple, but the Partner really loves homemade pasta.<br />
For lunch I made Bao (<a href="http://www.justhungry.com/2004/04/steamed_buns_wi.html">steamed buns</a>) I tried to make them pink... but as you can see in this picture, although the beet juice made the dough nice and pink, it all cooked out and I had plain Bao... still delicious though.<br />
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Well... I don't know when I'll update this blog again. I am quite terrible at updating.<br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-23675300676959358572012-02-13T14:51:00.000-08:002012-02-13T14:52:59.276-08:00How to convert a recipe to Honey: Cheesecake EditionValentines day.<br />
Love it or hate it, it's here.<br />
Luckily
my Partner and I agree that we don't need to do anything fancy. We're
making a cheesecake to share... and that's all we're doing... that and
probably finishing watching Fruits Basket on netflix.<br />
<br />
Now... some of you may know that I am a total perfectionist... and I absolutely love cheesecake.<br />
I have very specific ideas about what a good cheesecake is and isn't.<br />
It
is: tall, creamy, rich, and dense, with a non-soggy crust. It is baked,
and it is never, NEVER grainy. It is not so sweet that you can't taste
the cream cheese.<br />
<br />
For the crust bit, I plan on using my <a href="http://chocolatecoatedcrochethooks.blogspot.com/2010/08/accidental-honey-graham-crackers.html">graham cracker recip</a>e, pulverized with some butter, I think it'll make a fine crust. <br />
Now... I need to tackle the cheesecake itself.<br />
I
am a bit worried. Any liquid in a cheesecake recipe is high in fat,
which helps with the creamyness of the final product, so replacement
needs to be done very carefully. Using too much honey will probably
result in a cheesecake that separates into grainy curds in baking...
which would be a tragedy. If I use too little honey, the final product
will be too tart and that would also be very sad. This is supposed to be
a dessert!<br />
<br />
So... I am starting with my favorite
cheesecake recipe, the one I used when I worked in a nice restaurant
(sigh, those were the days).<br />
<br />
Lemon Cheesecake<br />
1 lb cream cheese<br />
5.5 oz sugar<br />
1 Tbsp cornstarch<br />
lemon zest from 1/2 lemon<br />
1/2 tsp vanilla<br />
1 tiny pinch salt<br />
2 oz eggs<br />
1 oz egg yolks<br />
2 oz heavy cream<br />
lemon juice from 1/2 lemon<br />
<br />
Converting this recipe is a little harder because it is measured in ounces instead of the volume measurements most home recipes are written in. This is because measuring by weight is much more accurate for a professional environment... but all is not lost. The house I am renting did come equipped with a cheapy kitchen ounce scale, so I can use it to measure some stuff.<br />
<br />
Honey is sweeter than sugar, so I will probably go with 2.75 ounces of honey to replace the 5.5 of sugar... I will of course taste it to make sure before I add the raw eggs.<br />
Now, the honey has to displace some of the liquid in the recipe. Since I don't want to remove anything creamy from the recipe, I will replace the egg whites... so I will use 2 oz egg yolks and no whole eggs. This gives me about one ounce... I can probably get away with taking another ounce from the cream, and the remaining .75 of an ounce... I will risk letting alone. That gives me...<br />
<br />
Honey Lemon Cheesecake <br />
1 lb cream cheese<br />
2.75 oz mild tasting honey<br />
1 Tbsp cornstarch<br />
lemon zest from 1/2 lemon<br />
1/2 tsp vanilla<br />
1 tiny pinch salt<br />
2 oz egg yolks<br />
1 oz heavy cream<br />
lemon juice from 1/2 lemon. <br />
<br />
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</div>
<div align="LEFT" style="font-family: inherit; font-weight: normal; margin-bottom: 0in; text-decoration: none;">
<span style="font-size: small;">Preheat the oven to 350* </span></div>
<div align="LEFT" style="font-family: inherit; font-weight: normal; margin-bottom: 0in; text-decoration: none;">
<span style="font-size: small;">Cream the cream cheese until
smooth. Add the honey and cream until smooth. Add the cornstarch,
lemon zest, vanilla, and salt and cream until smooth. Scrape down the
bowl to make sure the mixture is homogenous. Add the egg
yolks, one at a time. Scrape down the bowl again. Stir in the cream
and lemon juice. </span>
</div>
<div align="LEFT" style="font-family: inherit; font-weight: normal; margin-bottom: 0in; text-decoration: none;">
<span style="font-size: small;">Pour over a prebaked graham cracker crust
and return to the oven. After 10 minutes turn the temperature down to
275* and bake for several hours, turning occasionally and checking
for doneness. </span>
</div>
<div align="LEFT" style="font-family: inherit; font-weight: normal; margin-bottom: 0in; text-decoration: none;">
<span style="font-size: small;">Cool completely before removing
from pans. </span></div>
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<br /></div>
<div align="LEFT" style="font-family: inherit; font-weight: normal; margin-bottom: 0in; text-decoration: none;">
<span style="font-size: small;">I will update this post with pictures when I have actually made the cheesecake. </span></div>
<div align="LEFT" style="font-family: inherit; font-weight: normal; margin-bottom: 0in; text-decoration: none;">
<span style="font-size: small;">-Zay </span>
</div>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com3tag:blogger.com,1999:blog-4893678592465088879.post-82196811283597867802011-12-20T17:03:00.000-08:002011-12-21T21:33:06.462-08:00Bah! Humbug! (also holiday dinner menu)If left to my own devices, I don't think I would end up celebrating the holiday.<br />
But my Tyler really wants to celebrate it... in a low-key way.<br />
So... since I am completely broke, I crocheted a tree. I used <a href="http://planetmfiles.com/2011/12/04/crochet-christmas-tree-wall-hangingdish-cloth-pattern/">this<span id="goog_274007847"></span><span id="goog_274007848"></span></a> pattern from Planet M as inspiration, but made it twice as big and complicated! At first I was just going to leave it plain, but it looked like a green arrow, so I added some garland in white and red. Now it is an unmistakeable holiday tree.<br />
If anyone is interested in the pattern I used, I could probably be convinced to write it up and add it to the blog.<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="http://3.bp.blogspot.com/-SRXhFWxY3ic/TvEwMGv4dcI/AAAAAAAAAL4/XSSWu75HfFo/s1600/DSCF2300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SRXhFWxY3ic/TvEwMGv4dcI/AAAAAAAAAL4/XSSWu75HfFo/s320/DSCF2300.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's more square than it looks in this picture. The corner is just curled up. </td></tr>
</tbody></table><br />
For the Day itself, I have a menu planned. Is there ever a holiday where I don't have a menu planned?<br />
<br />
Breakfast:<br />
Pull-apart cake<br />
Oranges<br />
Hot Chocolate<br />
<br />
Lunch:<br />
Leftover breakfast and mixed nuts<br />
<br />
Dinner:<br />
Slow roasted leg of lamb with<br />
carrots and potatoes<br />
Baked sweet potatoes<br />
seared baby bok choy <br />
Apple Pie?<br />
<br />
So, despite my Grinchy nature, that's my plan for the upcoming holiday. <br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com2tag:blogger.com,1999:blog-4893678592465088879.post-34301155511707464172011-12-07T23:18:00.000-08:002011-12-07T23:18:05.898-08:00Bento reduxSo,<br />
since my last <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/10/bento-lunches.html">Bento lunch post</a>, I have continued and refined my bento-making techniques.<br />
I find that, with ingredients prepared and ready, I am able to get up around 7:45 and have Tyler's lunch ready for him to take on the bus before 8:15.<br />
I could probably speed it up by packing some of the lunch the night before... or by being actually awake during the construction of the lunch so I don't spend 5 minutes staring blankly at a frying pan trying to recall it's use.<br />
Anyways, this is a picture-heavy post. If you want the recipes for any of the items I mention, I would be more than happy to write it up or post a link.<br />
Most of the stuff I get off of <a href="http://justbento.com/">justbento</a>. Check it out. Maki is awesome.<br />
As always, click on the pictures to make them bigger! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vQNihW1gYe8/TuBXlQUYegI/AAAAAAAAAKE/dlH29KK_bwc/s1600/DSCF2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-vQNihW1gYe8/TuBXlQUYegI/AAAAAAAAAKE/dlH29KK_bwc/s320/DSCF2215.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QlFCcyZgGqY/TuBXmPrUk_I/AAAAAAAAAKM/XEGrReVh4CM/s1600/DSCF2224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QlFCcyZgGqY/TuBXmPrUk_I/AAAAAAAAAKM/XEGrReVh4CM/s320/DSCF2224.JPG" width="320" /></a></div>This bento is rice with soy sauce and miso-marinated egg, sauteed spinach with red pepper, a tomato (sliced salted and reconstructed), and mini turkey meatloaves with sesame-soysauce-molasses-and other stuff sauce. This is one of the earliest bentos I made. I was still pouring the soy sauce directly on the rice, and using waxed paper cups which had a tendency to leak if the contents were too damp.<br />
The box was closed with rubber bands.<br />
My camera is really bad at taking closeup pictures, or you might be able to see on the box it says "SAFETY, it's wonderful to be able to hold on to your dreams."... one of those what? moments... having a little engrish on the box makes me feel better about using it for bento.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3G0CGqeFufw/TuBXmxZvUVI/AAAAAAAAAKU/Q26odnTXGJo/s1600/DSCF2226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3G0CGqeFufw/TuBXmxZvUVI/AAAAAAAAAKU/Q26odnTXGJo/s320/DSCF2226.JPG" width="320" /></a></div>Another bento. rice with soy sauce and toasted sesame seeds, green pea burgers, broccoli with red peppers and garlic, and mini turkey meatloaves with horseradish sauce. There is also a little extra container with arctic kiwis and blackberries. <br />
Tyler gets broccoli a lot because we get it in our bountiful baskets and I don't like it. If I give it to him for lunch, I don't have to eat any!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JLzJGHwR26M/TuBXni3oORI/AAAAAAAAAKc/ggBLNgA3LO4/s1600/DSCF2243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JLzJGHwR26M/TuBXni3oORI/AAAAAAAAAKc/ggBLNgA3LO4/s320/DSCF2243.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dq3M1FEZCXA/TuBaZtoQUxI/AAAAAAAAALk/Bv5aiW9vHjY/s1600/DSCF2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-dq3M1FEZCXA/TuBaZtoQUxI/AAAAAAAAALk/Bv5aiW9vHjY/s320/DSCF2235.JPG" width="320" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3OvBzS09NUc/TuBXoeqYMQI/AAAAAAAAAKk/z2pVE7jhAos/s1600/DSCF2244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-3OvBzS09NUc/TuBXoeqYMQI/AAAAAAAAAKk/z2pVE7jhAos/s320/DSCF2244.JPG" width="320" /></a></div>These lunches are from a little later. I had just gotten an order from allthingsforsale.com, some stuff off of ebay, and some from the local dollar store.<br />
Most prominant (other than my pretty dragonfly box), silicone muffin cups to contain saucy things and keep things separated, and mini soy sauce bottles in the shape of tiny bottles and fish.<br />
This lunch is wild rice mix with soy sauce, turkey dumplings, boiled egg, and orange slices, with grape tomatoes and sauteed carrots and celery. Tyler and I got matching lunches that day! They had to be assembled differently to fit in the different boxes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eKTm9oCrbgE/TuBXpAZ4ggI/AAAAAAAAAKs/zYD-4ywep1k/s1600/DSCF2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-eKTm9oCrbgE/TuBXpAZ4ggI/AAAAAAAAAKs/zYD-4ywep1k/s320/DSCF2259.JPG" width="320" /></a></div>Now we have after-thanksgiving bentos! This one is rice with toasted sesame seeds, sauteed peppers and onions, almonds and raisins, and two servings of leftover turkey. The little bottle in the middle is the soy sauce.<br />
Having appropriate little bottles and muffin cups if very handy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FN7p9u46JzU/TuBXpyQ9iwI/AAAAAAAAAK0/SRns-OCqZsg/s1600/DSCF2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-FN7p9u46JzU/TuBXpyQ9iwI/AAAAAAAAAK0/SRns-OCqZsg/s320/DSCF2266.JPG" width="320" /></a></div>Here we have another wild-rice mix bento, with soy sauce fish bottles, leftover turkey with onions and thyme, and carrot-celery salad. The little bottles are oil and vinegar to season the salad. The crescent shape silicone container came from the dollar store and is pretty handy sometimes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5MKMCxaYAdM/TuBXqmaavvI/AAAAAAAAAK8/QaBWib1m4Vg/s1600/DSCF2277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5MKMCxaYAdM/TuBXqmaavvI/AAAAAAAAAK8/QaBWib1m4Vg/s320/DSCF2277.JPG" width="320" /></a></div>This is a quinoa bento, with soy sauce, curry-flavored leftover turkey, and sauteed mixed vegetables -onions, carrots, yellow squash, and celery.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xGjgX1Yq3ks/TuBXsYwEH-I/AAAAAAAAALM/Zpg5hrjhrI0/s1600/DSCF2286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-xGjgX1Yq3ks/TuBXsYwEH-I/AAAAAAAAALM/Zpg5hrjhrI0/s320/DSCF2286.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lXjAS9cKv2s/TuBXrVAxDJI/AAAAAAAAALE/sJaodfwEPyg/s1600/DSCF2285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lXjAS9cKv2s/TuBXrVAxDJI/AAAAAAAAALE/sJaodfwEPyg/s320/DSCF2285.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FHPIOi1tSO4/TuBXvX_IJ4I/AAAAAAAAALU/uBHW21YFbeY/s1600/DSCF2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FHPIOi1tSO4/TuBXvX_IJ4I/AAAAAAAAALU/uBHW21YFbeY/s320/DSCF2290.JPG" width="320" /></a></div><br />
These three came after I won a giveaway from allthingsforsale and got a panda bento set. I was pretty excited about that.<br />
Lunch is rice with toasted sesame seeds, soy sauce. turkey dumplings, swiss cheese broccoli, nanban chicken, and blackberries. I was pretty excited about the panda toothpicks and stuck them on everywhere... Tyler just laughed. It takes a strong man not to feel emasculated by cute pandas in his lunchbox.<br />
I like to use lettuce to divide things too. It is a bit more flexible than silicone cups. <br />
I am fond of the Panda: day after day. on my new bento box. Is it a sad panda? We may never know.<br />
One thing we can know is that my bento boxes are WAY cuter than Tyler's box... but his is much larger, and since he is a large hungry man, we will just have to put up with it for now.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xAOsf0O2Nco/TuBXx0rlXlI/AAAAAAAAALY/KqV-v2Lg5n0/s1600/DSCF2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xAOsf0O2Nco/TuBXx0rlXlI/AAAAAAAAALY/KqV-v2Lg5n0/s320/DSCF2294.JPG" width="320" /></a></div>And now the last bento I have a picture of - from earlier this week. Rice with salty/candied seaweed, soy sauce, orange segments and blackberries (and a panda), soy sauce broccoli, and pulled pork.<br />
I am a huge fan of the seaweed... The Partner not so much. He says it's 'ok' which might mean he has no strong feelings, or that he would rather not eat it, but doesn't want to hurt my feelings. We may never know.<br />
<br />
Today was The Partner's last regular school day for the quarter at college, and also the day I used the last of my freezer bento stash. I have no more portioned frozen proteins to dispense for his lunchtimes.<br />
This might seem like perfect timing... but since he will be working his work study job at school for about 40 hours next week, he will probably actually need MORE lunches per week than when he's going to school.<br />
He has stated the preference of 'self-contained-things' for his lunches - like mini meatloaves and dumplings, instead of loose things like pulled pork or artfully seasoned leftover thanksgiving turkey. (we have so much turkey. so much. I have experienced turkey overload. I can't face it anymore.) <br />
I will see what I can do!<br />
I will probably not post too many more bento updates on here... since they aren't probably all that interesting to anyone but me. I thought this update was fun because it showed the evolution of my bento tools stash.<br />
Until I think of something else to write... (I have a christmas present project or two I am dieing to share, but the people who I'm giving it to would see!)<br />
Later,<br />
-Z<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-33940973677433978722011-11-16T20:53:00.000-08:002011-12-12T12:04:45.684-08:00Christmas ListThis seems early to me. Far too early.<br />
It hasn't been thanksgiving yet! Who's already thinking of Christmas?<br />
But, every year, someone asks me what I want for Christmas, and when I don't answer on time because I haven't though of it yet, they give me wool socks. <br />
Don't get me wrong. I love wool socks! I wear them all the time! They keep my toesies warm!<br />
But my socks-drawer runneth over.<br />
So this year, I introduce the pre-emptive Christmas-List-Strike!<br />
<br />
I could use:<br />
Thermal underwear bottoms. My favorite is falling to pieces, it's a Duofold Women's Small. I like them because they are designed for a human being and not someone with a 14" waist somewhere in the vicinity of their armpits.<br />
A fun winter hat with earflaps. <br />
A petco gift card (what? grain-free dogfood is expensive!)<br />
And of course: books. This is my current list.<br />
<br />
Build Your Own Earth Oven, 3rd Edition: A Low-Cost Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves<br />
Kiko Denzer, Hannah Field<br />
ISBN: 096798467X<br />
ISBN-13: 9780967984674<br />
<br />
Handmade Houseboats: Independent Living Afloat<br />
Russell Conder<br />
ISBN: 0071580220<br />
ISBN-13: 9780071580229<br />
<br />
The Hand-Sculpted House: A Practical and Philosophical Guide to Building a Cob Cottage: The Real Goods Solar Living Book<br />
Ianto Evans, Michael G. Smith, Linda Smiley<br />
ISBN: 1890132349<br />
ISBN-13: 9781890132347<br />
<br />
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods<br />
Sandor Ellix Katz<br />
ISBN: 1931498237<br />
ISBN-13: 9781931498234<br />
<br />
The Just Bento Cookbook: Everyday Lunches To Go<br />
Makiko Itoh<br />
ISBN: 4770031246<br />
ISBN-13: 9784770031242<br />
or <br />
ISBN: 1568363931<br />
ISBN-13: 978-156836393<br />
<br />
<br />
Tyler could use:<br />
Shirts or Pants. He wears a men's medium shirt, and a 32/30 pant.<br />
A bookstore gift card. (his favorite bookstore is betterworldbooks.com)<br />
Collapsible chopsticks<br />
Convertible Gloves (fingerless gloves that convert into mittens) <br />
<br />
Thank you, and Merry Christmas or something.<br />
(it is too early for Christmas.)<br />
-Zay<br />
<br />
<span style="font-size: x-small;">*Disclaimer! By making this list I am not begging for any of the stuff on it. I am perfectly ok without any of it. I just wanted it out there because... socks. </span>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-19683076049792343992011-10-31T10:16:00.000-07:002011-10-31T10:16:51.948-07:00Bento LunchesFor several years now, I have been fascinated by bento box lunches, but I never attempted to make one. There was always a reason: I didn't have the ingredients, I didn't have a pretty box, I didn't have the time, I was too poor, I don't have the artistic talent to assemble such a beautiful thing. <br />
But then, upon a rereading of the <a href="http://justbento.com/">justbento</a> archives*, I came to a decision. I didn't need to be artistic, or rich, or spend a huge amount of time, or have a fancy box. I could use the container Tyler was already using for his lunches, I could use everyday ingredients, I could make stuff ahead. Most imporntantly, I could send my love to school with a lunch far better than a sandwich full of overly processed sandwich meats, and cheaper than buying a lunch at the cafeteria.<br />
This is my first attempt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dxRi1pZP8zw/Tq7SP2MZ-DI/AAAAAAAAAJs/BrO528gJRT8/s1600/DSCF2196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-dxRi1pZP8zw/Tq7SP2MZ-DI/AAAAAAAAAJs/BrO528gJRT8/s320/DSCF2196.JPG" width="320" /></a></div>On the left there are three mini turkey meatloaves, topped with horseradish. Center back are three sesame coated green pea veggie burgers, center front is pan fried butter-lemon-pepper asparagus in a waxed paper cup so the sauce doesn't get everywhere. And finally on the right is brown rice with soy sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E3IVzNo5dNQ/Tq7SR9sI6II/AAAAAAAAAJ0/RBuGW2e3JE4/s1600/DSCF2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-E3IVzNo5dNQ/Tq7SR9sI6II/AAAAAAAAAJ0/RBuGW2e3JE4/s320/DSCF2194.JPG" width="320" /></a></div>Granted, It's not the prettiest of bento lunches (<a href="http://justbento.com/bentoco-contest-winners-are-announced-plus-some-personal-favorites">link</a>: the prettiest of bento lunches). The colors are a bit bland, but I assure you the flavors are not! This lunch also fulfills my meal rule: Protein, Carbohydrate, Vegetables. It's a simple rule, but simple is good. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--TsV5_qn3Uk/Tq7SMs-devI/AAAAAAAAAJk/0jRWp9eh6UE/s1600/DSCF2204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/--TsV5_qn3Uk/Tq7SMs-devI/AAAAAAAAAJk/0jRWp9eh6UE/s320/DSCF2204.JPG" width="320" /></a></div>And here the lunch is packed to go to school with Tyler - affixed to the rack of his bike with bungie cords. He was afraid it would get scrambled if he put it in his backpack or tried to put it in a pannier bag. I'm sure I'll hear later if it survived the jostling on the back of the bike.<br />
And that's it folks. Maybe later I'll show off the other bento lunch items I prepared - pulled pork and miso marinated eggs.<br />
-Zay<br />
<span style="font-size: x-small;"><br />
</span><br />
<span style="font-size: x-small;">*I have been a huge fan of Maki's sites, <a href="http://justhungry.com/">justhungry</a> and <a href="http://justbento.com/">justbento</a>, for years. She is the reason my younger siblings think I am some sort of magical foreign-food-cooking wizard when I visit home. I highly recommend visiting her sites. </span><br />
<span style="font-size: x-small;">-Z</span>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com4tag:blogger.com,1999:blog-4893678592465088879.post-68878864241746568962011-10-10T20:52:00.000-07:002011-10-10T20:52:20.610-07:00It rises from the ashes of the forsaken blog! Pithale! Deliciousness!So...<br />
Let's just ignore the fact that I suddenly and for no reason abandoned this blog, k? I'm back now, however temporarily. And I have food.<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="http://3.bp.blogspot.com/-4qtR4Jqkma4/TpO65mUfgPI/AAAAAAAAAI0/C2HzBQzx9EQ/s1600/DSCF2185.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4qtR4Jqkma4/TpO65mUfgPI/AAAAAAAAAI0/C2HzBQzx9EQ/s320/DSCF2185.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pithale. A chickpea flour curry. Yummy. </td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Recently, in cleaning out the kitchen, I discovered an unopened bag of chickpea flour a former housemate had abandoned. A quick googling told me it was useful for gluten-free baking and Indian food. Googling for Indian recipes that use chickpea flour lead me to <a href="http://onehotstove.blogspot.com/2006/01/p-is-for-pithale.html">one hot stove's pithale recipe</a> (check out Nupur's blog, it's awesome!) I basically used the recipe as given but without the curry leaves, with green onions and a little red pepper so I felt I was also eating vegetables.<br />
This recipe is also awesome in that 3tbsp of chickpea flour and some aromatics made too much curry for me to eat on my own. I would guess, all told, this meal cost only a few cents. It was delicious, nutritious, vegan, colorful, and satisfying.Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com2tag:blogger.com,1999:blog-4893678592465088879.post-89951239189746597882011-07-03T21:44:00.000-07:002011-07-04T21:53:17.130-07:00Fourth Of July Vegetarian BBQ MenuOk,<br />
So Tyler and I do <a href="http://chocolatecoatedcrochethooks.blogspot.com/2010/11/thanksgiving-menu.html">this thing</a> sometimes where we decide that we're going to cook a big holiday meal... and sometimes I think it might be a little out of hand... but it's good fun. We all need excuses to make an extra fancy meal now and then.<br />
So, in that vein, let me share our proposed menu!<br />
<br />
4th BBQ<br />
<br />
Portabella Burgers<br />
-mushrooms<br />
-buns<br />
-cheese<br />
-zucchini<br />
<br />
Kebabs<br />
-seitan<br />
-pineapple<br />
-zucchini<br />
-potato<br />
-sweet potato<br />
<br />
<br />
Sweet Corn<br />
<br />
Baked Beans<br />
<br />
Green Salad<br />
-strawberry balasmic vineigrette<br />
<br />
Fruit Salad<br />
<br />
Lemon-Mint Sun Tea<br />
<br />
Today we biked to the grocery store to pick up the things we'll need. Tomorrow I'll spend the day prepping things like bread, salad dressings, baked beans, mixing up a batch of saitan, and chopping kebab veggies. In the evening, grillmaster Tyler will burn things to deliciousness, and the whole house will eat until sufficiently full.<br />
I'll try to remember to take a picture or two, it should be somewhat epic. <br />
-Zay<br />
<br />
P.S. drop me a line if you want the recipe for any of the things mentioned... I could probably be easily convinced to add them to the blog.<br />
-ZZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-49098848824285081712011-06-29T19:52:00.000-07:002011-06-29T19:53:51.288-07:00The stages of hot chocolate addiction - or the search for the perfect cup of cocoaHot chocolate might seem like an innocent enough pleasure, until you, like me, find yourself going further and further to reach that sweet chocolatey heaven. Heed this cautionary tale or you might be next!<br />
<br />
Stage 1: Milk, chocolate syrup, the microwave. So simple, it has been mastered by toddlers nationwide.<br />
<br />
Stage 2: Boiling water and a packet of cocoa mix. As this stage progresses, sufferers (enjoyers?) may find themselves trying different brands of cocoa mix, trying specialty flavors, adding things like marshmallows, seeking that perfect cup of hot chocolate. This stage may still seem innocent, even to the outside observer. <br />
<br />
Stage 3: Making your own mix. Sooner or later there comes a point where pre-packaged mixes are no longer enough to satisfy the hot chocolate addict. In desperation they turn to recipes for home made mix, such as <a href="http://www.foodnetwork.com/recipes/alton-brown/hot-cocoa-recipe/index.html">this one</a> by Alton Brown. With it's distinctly adult flavor of cayenne, the simple hot chocolate turns into a decidedly more adult flavor. From here on out, it's a quick trip downhill as the addiction spirals out of control. <br />
<br />
Stage 4: In a desperate bid for more varied flavors, the addict turns to breaking the hot chocolate down into it's base components. Milk is slowly heated on the stove while cocoa powder, sugar (or honey, agave, or maple syrup), and other flavor components like cinnamon or vanilla are mixed together in a mug. The steaming milk is poured in, all is whisked together until frothy and fragrant, and our poor addict sips the concoction down. Still, even this can only satisfy the addict for so long.<br />
<br />
Stage 5: At this point there is no hope for the poor addict. Their fate is sealed. As milky chocolate is no longer strong enough to soothe them, they turn to even darker pleasures. A teaspoon of pero (or instant coffee, I guess) is mixed in a small mug with a tablespoon of high quality cocoa powder, a little honey and a drop of vanilla join them and are mixed into a paste, maybe with a little cayenne, nutmeg, or orange zest, and a few grains of salt added as carefully as a chemist. Boiling water is poured over top, and the mixture is stirred until all is incorporated. This dark, slightly bitter brew, devoid of all the sweet comfort of the beginning cup, must be sipped slowly even by the advanced addict desperate for their hot cocoa fix.<br />
<br />
Who knows what steps may lay beyond this one? Gnawing on blocks of baker's cocoa in an alleyway? Selling 'services' behind seedy bars for cocoa powder? Raiding chocolate factories for unsullied beans? Truly, this is a dark path.<br />
So mothers, speak to your children about hot chocolate, before someone else does!<br />
<br />
<br />
...<br />
So, maybe this post needs an explaination, but I don't really think I have a good one. Just that... sometimes a girl needs her chocolate... badly. It occurs to her as she mixes it up that she feels a bit like an alchemist, and then when she's drinking her rather unconventional cup of hot chocolate she thinks it would be funny to write a post like this one... though maybe it's just the painkillers talking...<br />
...<br />
Ok, Enough for tonight. I love you all.<br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com4tag:blogger.com,1999:blog-4893678592465088879.post-80773824972824602202011-06-18T15:30:00.000-07:002011-06-23T20:24:13.041-07:00Baked Falafel and Cucumber Yogurt SaladFalafel are easy and delicious, and go well with just about any middle-eastern themed dinner, especially when combined with this simple Cucumber Yogurt Salad. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uxNKb5-BFlk/Tf0mjbQpIEI/AAAAAAAAAFc/8nKqW_zpZfM/s1600/DSCF2073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-uxNKb5-BFlk/Tf0mjbQpIEI/AAAAAAAAAFc/8nKqW_zpZfM/s320/DSCF2073.JPG" width="320" /></a></div><br />
First off, I want to make it clear that these are not intended to be authentic. I don't think I've ever had authentic falafel. I usually make my falafel from lentils instead of the more traditional chickpeas, though the ones here were made with pinto beans. Pretty much any cooked legume will do.<br />
<br />
Lentil Falafel<br />
4 cups cooked lentils<br />
1/2 cup onion, chopped<br />
2 cloves garlic<br />
2 tsp cumin<br />
2 tsp lemon juice<br />
1 egg<br />
1 tsp salt<br />
1/2 to 3/4 cup flour<br />
<br />
Preheat the oven to 350*.<br />
In a blender or food processor, combine all the ingredients except the flour, the mixture should be a thick paste. Stir in the flour, the mixture should be no thicker than cookie dough, but it can be thinner. This is ok.<br />
Heavily grease a cookie sheet, and spoon the falafel mixture onto it the same way you would drop cookies. Alternatively, if you have a pretty thick mix, you can use a small ice cream scoop for more rounded falafel which may take more time to cook.<br />
Bake in the preheated oven for about 15 minutes, until the falafel are set all the way through and are browned.<br />
Serve warm or cold.<br />
<br />
Cucumber Salad<br />
1 or 2 cucumbers, peeled and cubed<br />
yogurt to cover<br />
salt and cumin to taste (more than you think)<br />
<br />
Mix together in a bowl. Serve over falafel.<br />
<br />
My favorite way to eat falafel is with pita bread, hummus, cucumber yogurt salad, and sprouts. I don't always do that though because I'm lazy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HOsYD6H2unE/Tf0mw9kGafI/AAAAAAAAAFg/W2xBb7vE1nw/s1600/DSCF2078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HOsYD6H2unE/Tf0mw9kGafI/AAAAAAAAAFg/W2xBb7vE1nw/s320/DSCF2078.JPG" width="320" /></a></div>This time around, Tyler ate his in a spinach tortilla, because he knows no shame.<br />
Love,<br />
Zay<br />
<br />
Shared on <a href="http://www.thenourishinggourmet.com/2011/06/pennywise-platter-thursday-62311.html">Pennywise Platter </a>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-25762760851796297412011-06-02T18:14:00.000-07:002011-06-02T18:14:54.478-07:00Moved AgainI hate moving-cooking. I really do.<br />
First, you don't have half the things you want (for example, vinegar, soy sauce, milk, <u>any</u> fruits or vegetables) because you let them run out in preparation for the move. Then you have to get used to a whole new kitchen, which is a nightmare in itself. Also, you've been moving all day, so you're physically exhausted and don't have the kind of creativity needed to make a good meal with the few things you <u>do</u> have left. <br />
I have a bad feeling we might be using another box of the emergency-there-is-nothing-to-eat mac & cheese tonight.<br />
Maybe we'll do better tomorrow. <br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-76428477482716242492011-05-17T12:19:00.000-07:002011-05-19T09:40:11.320-07:00Ricotta MuffinsSo... I had some plain ricotta left over from a recent pizza dinner, and I wanted to do something different for breakfast, so I googled and found <a href="http://smittenkitchen.com/2010/01/ricotta-muffins/">this recipe</a> for ricotta muffins. They look so good!<br />
And then, being me, I didn't follow the recipe at all!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wScFuVo8Yzc/TdLDPyiteSI/AAAAAAAAAFM/AMMP7zX0x5M/s1600/DSCF2048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-wScFuVo8Yzc/TdLDPyiteSI/AAAAAAAAAFM/AMMP7zX0x5M/s200/DSCF2048.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-IihG63Trx4A/TdLDXugk_nI/AAAAAAAAAFQ/c2CEzJERXJQ/s1600/DSCF2051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-IihG63Trx4A/TdLDXugk_nI/AAAAAAAAAFQ/c2CEzJERXJQ/s200/DSCF2051.JPG" width="200" /> </a></div><div class="separator" style="clear: both; text-align: left;">These muffins are very delicious, though they do take a bit more time and preparation than many muffins I have made. They are more savory than sweet and quite rich. I could only eat two. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Muffin Batter Ingredients</div><div class="separator" style="clear: both; text-align: left;">2 tsp fennel seed, toasted and ground</div><div class="separator" style="clear: both; text-align: left;">3 cups flour (1 cup all purpose, 2 cups whole wheat)</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt </div><div class="separator" style="clear: both; text-align: left;">1/2 cup melted butter</div><div class="separator" style="clear: both; text-align: left;">1/3 cup honey</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1/2 cup ricotta</div><div class="separator" style="clear: both; text-align: left;">some milk</div><div class="separator" style="clear: both; text-align: left;">2 1/2 Tbsp vinegar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ricotta Filling Ingredients</div><div class="separator" style="clear: both; text-align: left;">1/2 cup ricotta</div>1/3 cup yogurt or sour cream<br />
pinch salt<br />
<br />
Topping<br />
1/2 cup toasted chopped walnuts or pecans<br />
<br />
Preheat the oven to 350*, and butter a muffin tin.<br />
In a small bowl, mix together the filling ingredients and set aside.<br />
In a large bowl, mix together the muffin batter dry ingredients. Make a well in the center, and add the melted butter and honey. Do not mix it in. <br />
In a clear glass liquid measuring cup, add the egg, ricotta, and enough milk to bring the liquid level to 1 1/2 cup, add the vinegar and mix well.<br />
Mix the milk mixture into the flour mixture.<br />
Fill the muffin tins 1/3 full with muffin batter, making a well in the center if you can. Scoop a small spoonful of ricotta mixture into the middle, and top with more muffin batter. Sprinkle the walnuts on top.<br />
Bake for 25 to 30 minutes, until the muffins are browned and firm to the touch.<br />
Enjoy!<br />
<br />
Shared on <a href="http://www.thenourishinggourmet.com/2011/05/pennywise-platter-thursday-519.html">Pennywise Platter</a>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-46388002933955239052011-05-01T06:00:00.000-07:002011-05-01T06:00:00.250-07:00Quick Easy Whole Wheat Batter Bread<div class="separator" style="clear: both; text-align: center;"></div>Bread is delicious, and goes with everything. There should always be bread on hand in case of sudden hunger. (or not-so-sudden hunger, like the 'oh no I forgot I was going to cook dinner' hunger) <br />
Home made bread is, of course, preferred. <br />
With this in mind, here is a quick and delicious recipe for home made bread, which goes from flour to warm-slice-dripping-with-butter in about an hour... and that's pretty good for whole wheat yeast bread.<br />
This recipe I adapted from <a href="http://www.amazon.com/Bernard-Claytons-Complete-Book-Breads/dp/0743287096/ref=ntt_at_ep_dpt_1">Bernard Clayton's New Complete Book of Breads</a>, which I highly recommend. <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="http://3.bp.blogspot.com/-9DQqXx5CnIU/Tbx9ZKAXxII/AAAAAAAAAEk/9oeVIMsgaos/s1600/DSCF2020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j8="true" src="http://3.bp.blogspot.com/-9DQqXx5CnIU/Tbx9ZKAXxII/AAAAAAAAAEk/9oeVIMsgaos/s320/DSCF2020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So Delicious</td></tr>
</tbody></table>Whole Wheat Batter Bread<br />
3 cups whole wheat flour<br />
3 cups all purpose flour<br />
1 Tbsp salt<br />
2 Tbsp dry yeast<br />
1/4 cup honey (or agave, maple syrup, or other sweetener)<br />
3 1/2 cups hot (but not burning) water<br />
1 Tbsp olive oil or butter, optional.<br />
<br />
Preheat the oven to 400*. Grease 2 loaf pans.<br />
In a large bowl, mix together the dry ingredients. Make a well in the center and add the wet ingredients. With a wooden spoon, stir from the bottom up until the flour is incorporated, then stir fifty more strokes. The batter should be wet and a bit elastic.<br />
Divide the batter evenly between the two well-greased bread pans, spreading it as evenly as you can. Grease a piece of waxed paper and lay it gently across the tops of the loaves.<br />
Let the loaves sit and rise for 20 to 30 minutes, until they have nearly but not quite doubled. If they rise too high, they will either fall and make your loaf less pretty, or they will overflow the pan and make a mess. Keep an eye on them.<br />
Bake in the 400* oven for 15 minutes, then turn the temperature down to 350* and continue baking for 40 to 45 minutes until the loaves are well browned and test done.<br />
Remove the loaves from their pans immediately and cool on a rack. It is especially important with this bread to let the loaves at least partially cool before cutting, because they are softer and may stick to the knife and tear themselves apart if cut when still warm.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8oTch6YPEBg/Tbx9h4USmjI/AAAAAAAAAEo/iZH-mzGk7YM/s1600/DSCF2002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-8oTch6YPEBg/Tbx9h4USmjI/AAAAAAAAAEo/iZH-mzGk7YM/s200/DSCF2002.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beginning of mixing</td></tr>
</tbody></table><table 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="http://4.bp.blogspot.com/-fzi1qcKOxBY/Tbx9ohP5ADI/AAAAAAAAAEs/wofsl6gJ1Bs/s1600/DSCF2005.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-fzi1qcKOxBY/Tbx9ohP5ADI/AAAAAAAAAEs/wofsl6gJ1Bs/s200/DSCF2005.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">End of mixing</td></tr>
</tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6ftW-w-pCzc/Tbx9vY-CXMI/AAAAAAAAAEw/pijTykrBhLU/s1600/DSCF2008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-6ftW-w-pCzc/Tbx9vY-CXMI/AAAAAAAAAEw/pijTykrBhLU/s200/DSCF2008.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide into loaf pans</td></tr>
</tbody></table><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="http://3.bp.blogspot.com/-3a4686E-KZE/Tbx912SafdI/AAAAAAAAAE0/SGq4DjSPmh0/s1600/DSCF2012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-3a4686E-KZE/Tbx912SafdI/AAAAAAAAAE0/SGq4DjSPmh0/s200/DSCF2012.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly risen loaves</td></tr>
</tbody></table><br />
<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="http://1.bp.blogspot.com/--u8bbJn2r-w/Tbx99EqCILI/AAAAAAAAAE4/C6eUMmtRadU/s1600/DSCF2013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/--u8bbJn2r-w/Tbx99EqCILI/AAAAAAAAAE4/C6eUMmtRadU/s200/DSCF2013.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Loaves</td></tr>
</tbody></table><br />
Enjoy any way you usually enjoy bread. My personal favorite is warm with butter and jelly, but that's just me.<br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com0tag:blogger.com,1999:blog-4893678592465088879.post-83536452541640947542011-04-22T06:00:00.000-07:002011-04-22T09:06:56.931-07:00Hand-Made Whole-Wheat NoodlesYou can buy whole wheat noodles, and they are perfectly acceptable noodles, but in my opinion there is no noodle better than a thick home made noodle in a delicious home made sauce.<br />
This noodle recipe is my personal adaptation of the noodle my mother taught me, that her mother taught her, and so on and so forth. It's a good, simple recipe. The noodles can be rolled out with a rolling pin and sliced with a sharp knife, and for the many years before I had a pasta roller of my own I did that, but I'm glad I have a pasta roller. Many people have never eaten fresh home made noodles, so a noodle party always goes down well.<br />
<br />
Whole Wheat Noodles<br />
1 cup whole wheat flour<br />
1/2 cup all purpose or bread flour<br />
1/4 tsp salt<br />
1 egg<br />
1/4 cup water or milk<br />
1 tsp olive oil (optional)<br />
<br />
Mix the flours and salt together in a small bowl, make a well in the center and break in the egg, add the olive oil and half of the milk. With a fork, whisk the liquids together until the egg is well beaten. Gradually incorporate more and more of the flour until you have a stiff, dry, but not floury, dough, gradually adding the rest of the milk if needed. Turn the dough out onto the counter and knead it a few times to make a smooth ball. Return to the bowl, cover tightly with plastic wrap, and let sit, preferably for at least an hour.<br />
When you are ready for your noodles, set up your pasta roller, set a large pot of water to boil on the stove, and with your hands press the noodle dough out into a rectangle. Feed it through the roller at the widest setting a few times, you may need to fold the dough over on itself and roll it through again a few times for the dough to start behaving itself.<br />
Cut the dough in half to make more manageable lengths, and roll it through a few more settings until you reach your desired noodle thickness. At this point, it is perfect for Lazagna, just lay it across your pan on the desired layer and trim it to size.<br />
If you want noodle-noodles, cut the dough in half again, so you have four quarters of approximately equal length, and run it through the slicer attachment. If you don't have a pasta roller, lightly flour the pieces, fold them in thirds, and slice thinly with a knife. They won't be perfectly even, but will still be delicious.<br />
Dump the noodles into a pot of boiling water and, after a few seconds, stir them gently with a wooden spoon to separate them. Let the water come back to a rolling boil, and let boil until your particular noodles are done. They will cook much faster than dry noodles, so check them often.<br />
Drain them and serve them the way you like best. Maybe with <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/04/pesto-pesto-ricotta.html">pesto</a>, a creamy roasted<a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/04/creamy-roasted-red-pepper-sauce.html"> pepper sauce</a>, or a <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/03/tomato-sauce-from-scratch.html">tomato sauce? </a><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="http://3.bp.blogspot.com/-PkIgnHldwOc/TaIm-_aY9eI/AAAAAAAAADY/0UHisaxiDmk/s1600/DSCF1959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-PkIgnHldwOc/TaIm-_aY9eI/AAAAAAAAADY/0UHisaxiDmk/s320/DSCF1959.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yay picture recycling! Noodles with Creamy Pepper Sauce</td></tr>
</tbody></table>Variations:<br />
If you are throwing a noodle party, or just making a huge batch of noodles, it's fun to vary the colors and flavors of the different batches. A few of the easiest are spinach or tomato noodles, to make them, put all the liquids in the recipe in a blender or food processor along with a few leaves of baby spinach or a spoonful of tomato paste. Blend well, then use in the recipe as usual.<br />
<br />
How to have a Noodle Party:<br />
Do make your sauces ahead of time- make at least two different kinds.<br />
Do make your doughs up ahead of time - make lots, count on each batch of dough serving 2.<br />
Do prepare toppings ahead of time - sauteed mushrooms, grated cheeses, meatballs, etc... <br />
Do give your guests the option to help roll the dough. Pasta rollers are fun.<br />
Do cook the noodles in batches - encouraging people to have many smaller servings instead of one big one, trying different sauces and toppings and noodle flavors.<br />
Do Not expect the noodles to be sufficient entertainment for most groups. Plan on having other activities going on at the same time.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ltuaT7G6wGY/TbEOqFPCDYI/AAAAAAAAAEE/iVN_udiMZhs/s1600/DSCF1943.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ltuaT7G6wGY/TbEOqFPCDYI/AAAAAAAAAEE/iVN_udiMZhs/s200/DSCF1943.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A good texture of noodle dough</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9ij8cgRv2gg/TbEOwp1hVtI/AAAAAAAAAEI/UfDOZBCkYok/s1600/DSCF1944.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-9ij8cgRv2gg/TbEOwp1hVtI/AAAAAAAAAEI/UfDOZBCkYok/s200/DSCF1944.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead the dough and let sit</td></tr>
</tbody></table><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jVAPaWkb-ZY/TbEO3WBWjbI/AAAAAAAAAEM/sQuUYV7GRxU/s1600/DSCF1947.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-jVAPaWkb-ZY/TbEO3WBWjbI/AAAAAAAAAEM/sQuUYV7GRxU/s200/DSCF1947.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a helper is good for rolling the dough</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nVepDaj24x8/TbEO9302qiI/AAAAAAAAAEQ/vZIYmV3q4i0/s1600/DSCF1948.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-nVepDaj24x8/TbEO9302qiI/AAAAAAAAAEQ/vZIYmV3q4i0/s200/DSCF1948.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The noodles can rest while the water boils</td></tr>
</tbody></table><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tRMW8vyrCfs/TbEPEknCEFI/AAAAAAAAAEU/Iodyv0pSG-A/s1600/DSCF1951.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-tRMW8vyrCfs/TbEPEknCEFI/AAAAAAAAAEU/Iodyv0pSG-A/s200/DSCF1951.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noodles in water. Stir to unstick them. </td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gWjv13H9Lk0/TbEPLTjxCHI/AAAAAAAAAEY/mgkAOAHoWd0/s1600/DSCF1952.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-gWjv13H9Lk0/TbEPLTjxCHI/AAAAAAAAAEY/mgkAOAHoWd0/s200/DSCF1952.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiling noodles</td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>-I have been trying recently to stick to a Sunday/Wednesday blog update schedule, but I just had to break out of the pattern for this recipe. In order to show proper reverence to the <a href="http://www.venganza.org/about/">FSM</a>, this recipe is published on Friday, zer holy day.<br />
Touch us with your noodly appendage, that our bellies may be filled with your delicious pasta,<br />
RAmen<br />
-Zay<br />
<span style="font-size: xx-small;">(P.S. There will be no update on Sunday. It's my birthday and I will be away camping.) </span>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-57946389501239318872011-04-20T06:00:00.000-07:002011-04-20T06:00:10.837-07:00Pesto & Pesto RicottaPesto is something that everyone should make and eat. I was not exposed to it until I went to College, and then I was unimpressed by underseasoned salads utilizing old pesto... and then I went and worked for Bianca for a summer, and made more fresh delicious pesto than you can shake a stick at. It's been love ever since.<br />
All you need to make yourself a pretty good supply of pesto is a single plant. Trim it back a few times, encourage it to grow into a bush, and you have all the pesto two people can eat all summer, with a little left over to freeze for winter... though the frozen is never quite as good as fresh.<br />
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Pesto<br />
2 cups basil leaves, well packed, stems removed<br />
2/3 cup extra virgin olive oil (approximately)<br />
2 Tbsp fresh grated parmesan<br />
2 Tbsp pine nuts<br />
2 tsp garlic<br />
1/8 tsp each salt and black pepper<br />
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In it's simplest incarnation, simply process everything together in a food processor until smooth, scraping down the sides once or twice if necessary. I, however, prefer a slightly 'chunky' pesto, so I leave out a Tbsp each of the parmesan and pine nuts, chop them with a knife, and stir them in later. If you prefer a thin, oily pesto (good for dipping bread in), just add more olive oil. Adding more olive oil is usually necessary if you are trying to use a blender instead of a food processor. <br />
I have actually made pesto without having access to a blender or food processor of any kind. It involved a lot of very very fine dicing with a sharp chef's knife. It turned out decent, but was better for dipping bread than for seasoning pasta... but it can be done!<br />
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To use Pesto, you can toss it with warm pasta, spread it on a <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/01/pizza-and-news.html">pizza</a> instead of tomato sauce, toss it with fresh boiled baby potatoes, spread it on crackers, put it on sandwiches (pesto-chicken-mozzarella anyone?), and my favorite: make pesto ricotta.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mP03xdrJ_2E/Ta4gNeHvHBI/AAAAAAAAADw/LioG5B2iiB4/s1600/DSCF1846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" i8="true" src="http://2.bp.blogspot.com/-mP03xdrJ_2E/Ta4gNeHvHBI/AAAAAAAAADw/LioG5B2iiB4/s320/DSCF1846.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto and Ricotta, about to become One</td></tr>
</tbody></table>Pesto Ricotta<br />
some pesto<br />
about twice to three times as much ricotta<br />
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mix together well.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-h6hN6VYfUxc/Ta4gaEMna_I/AAAAAAAAAD0/4oKeX6yN2j0/s1600/DSCF1847.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-h6hN6VYfUxc/Ta4gaEMna_I/AAAAAAAAAD0/4oKeX6yN2j0/s200/DSCF1847.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto Ricotta</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iMeL_pzpVA0/Ta4gmTqVpZI/AAAAAAAAAD4/R8IP4jMaUcA/s1600/DSCF1849.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-iMeL_pzpVA0/Ta4gmTqVpZI/AAAAAAAAAD4/R8IP4jMaUcA/s200/DSCF1849.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto Ricotta on a Lasagna</td></tr>
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I decided to make pesto ricotta the first time a few summers back when I suddenly realized I didn't have enough pesto to go with the pasta dinner I was making. It turned out better than I could have hoped, and has become a staple when I am making pasta dishes. I like it best when you can get a mouthful of warm tomato sauce and noodles with a little cold, creamy pesto ricotta in with it. The contrast is key.<br />
I also like pesto ricotta on <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/01/pizza-and-news.html">pizza</a>. I usually dot a pizza with generous tablespoonfuls, then top and bake as I normally would. <br />
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Anyway, with summer approaching I think this is a timely reminder.<br />
Plant your Basil! Make your Pesto! Eat Delicious Food! <br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1tag:blogger.com,1999:blog-4893678592465088879.post-86764534630397232602011-04-17T06:00:00.000-07:002011-04-17T06:00:08.400-07:00Honey Chocolate Pudding Cake: PerfectedAs you may recall, a while back I posted a recipe for chocolate pudding cake as an example of <a href="http://chocolatecoatedcrochethooks.blogspot.com/2011/01/how-to-convert-recipe-to-honey-honey.html">how to convert a recipe to honey</a>. Since then, I have tested the recipe, and found that a little tweaking made it much better.The original didn't have enough pudding, and the cake did not rise through the syrup as it was supposed to. Both problems have been solved. <br />
So here it is, a delicious, puddingy, chocolatey, cakey dessert.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Xx39Z6B_HIM/Tapv0AwnPWI/AAAAAAAAADk/FVGOIPZ0oUI/s1600/DSCF1977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-Xx39Z6B_HIM/Tapv0AwnPWI/AAAAAAAAADk/FVGOIPZ0oUI/s320/DSCF1977.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flip upside down to serve</td></tr>
</tbody></table>Honey Chocolate Pudding Cake<br />
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-pudding<br />
1/2 cup honey<br />
2/3 cup cocoa powder<br />
1 1/2 cups milk<br />
1/8 tsp cinnamon<br />
<br />
-cake<br />
3/4 cup flour<br />
1/4 cup cocoa powder<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/3 cup honey<br />
1/3 cup milk<br />
2 Tbsp melted butter<br />
1 tsp vanilla<br />
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Preheat the oven to 350*. Have an 8x8 pyrex cake pan ready. <br />
In a small saucepan, mix the pudding ingredients together over low heat, and heat, stirring occasionally, until it comes to a boil, but do not let boil over. (it will try to if you let it)<br />
While the pudding ingredients are heating, mix the cake batter. Blend the dry ingredients together in a small bowl, make a well in the middle, and add the wet ingredients. Do not mix into a batter until the pudding mixture comes to a boil.<br />
When the pudding mixture comes to a boil, pour it into the 8x8 cake pan. Quickly blend the cake ingredients together to make a batter, and drop by scant teaspoonfulls evenly across the top of the pudding mixture.<br />
Bake at 350* for about 25 minutes, until the pudding on the bottom seems to be boiling well, and the top of the cake seems cooked and dry. Some of the pudding may boil through onto the top, this is fine. <br />
Remove the cake from the oven and let cool for <u>at least</u> 10 minutes before serving. The cooling time is very important to allow the pudding to thicken, otherwise the bottom will be more milky instead of puddingy. <br />
With a large spoon, scoop cake and pudding out onto small plates. This cake is great by itself, but even better with whipped cream or ice cream.<br />
This cake is very rich, so a little goes a long way. If you have leftovers, the cake is also good cold and stores well in the fridge... until someone with a spoon comes along and devours it, that is.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pFKr2wdlxNo/Tapv7q-O91I/AAAAAAAAADo/BFpypeOdPXw/s1600/DSCF1983.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" r6="true" src="http://3.bp.blogspot.com/-pFKr2wdlxNo/Tapv7q-O91I/AAAAAAAAADo/BFpypeOdPXw/s200/DSCF1983.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the Cake has been devoured</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FH4VFDQB_TM/TapwErmAZdI/AAAAAAAAADs/YvA9SfaGzc8/s1600/DSCF1969.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" r6="true" src="http://2.bp.blogspot.com/-FH4VFDQB_TM/TapwErmAZdI/AAAAAAAAADs/YvA9SfaGzc8/s200/DSCF1969.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batter and Pudding ready to go</td></tr>
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-A note on cocoa powder. The first three times I made this recipe, I used Ghirardelli cocoa powder. It was delicious. This last time, (the only time I remembered to take pictures), I used Hershey's "special dark" cocoa powder. The result was... less than stellar. I purchased the hersheys only because the store was out of Ghirardelli cocoa powder. It is much darker than regular cocoa powder, and smells as though they achieved this by burning some (if not all) of the cocoa beans to charcoal. It is unpleasant, bitter, dark, and does not taste like chocolate (but then again, when has hersheys ever tasted like chocolate?).</div>In conclusion, you can use a little less than a cup of high quality cocoa powder and make a dessert that is worthy of the gods, or you can use the same amount of cheap cocoa powder and have a dessert that is merely 'meh'.<br />
It is your choice.Choose wisely. <br />
-ZayZaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com2tag:blogger.com,1999:blog-4893678592465088879.post-67583000105323511472011-04-13T06:00:00.000-07:002011-04-13T06:00:01.843-07:00Creamy Roasted Red Pepper Sauce<div style="border: medium none;">Last summer, at work, I was introduced to this Creamy Roasted Red Pepper Sauce, and it was love at first taste. We would serve it with mushroom ravioli, but it works equally well on plain pasta, and upon thinking about it, would probably be very good on steamed cauliflower or other fresh vegetables. </div><div style="border: medium none;">The way the recipe is written makes a very thick sauce. To serve, whisk a little of the sauce into a little boiling milk on the stove, bring it back to a boil, and pour it over whatever you are serving. If you thin it more, you could even use it for a very rich soup... just thinking about a warm bowl with some gnocchi floating in it is making me hungry.</div><div style="border: medium none;">I copied (and scaled down) the recipe from work months ago, but never had the peppers to make the recipe until recently, when I bought a 2# bag of mini sweet peppers. I'm not usually a huge fan of peppers, but the sweet flavorfulness of these peppers has really won me over. </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="http://3.bp.blogspot.com/-PkIgnHldwOc/TaIm-_aY9eI/AAAAAAAAADY/0UHisaxiDmk/s1600/DSCF1959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="http://3.bp.blogspot.com/-PkIgnHldwOc/TaIm-_aY9eI/AAAAAAAAADY/0UHisaxiDmk/s320/DSCF1959.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper Sauce over Home Made Noodles with Lemon Broccoli</td></tr>
</tbody></table>Creamy Roasted <span class="il">Red</span> <span class="il">Pepper</span> Sauce<br />
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</div><div style="font-family: inherit; margin-bottom: 0in;">1/4 cup flour</div><div style="font-family: inherit; margin-bottom: 0in;">1/4 cup butter</div><div style="font-family: inherit; margin-bottom: 0in;">1 1/4 cup milk</div><div style="font-family: inherit; margin-bottom: 0in;">1 or 2 <span class="il">red</span> bell peppers (or 4-8 mini sweet peppers)</div><div style="font-family: inherit; margin-bottom: 0in;">pinch of crushed <span class="il">red</span> <span class="il">pepper</span> flakes</div><div style="font-family: inherit; margin-bottom: 0in;">2 Tbsp grated parmesan </div><div style="font-family: inherit; margin-bottom: 0in;"><br />
</div><div style="font-family: inherit; margin-bottom: 0in;">Roast the peppers over a flame, turning, until lightly blistered and blackened on the outside. Set on a cutting board and let cool, then remove the seeds and puree in a food processor until very smooth. </div><div style="font-family: inherit; margin-bottom: 0in;">In a small pot, melt the butter. Add the flour and cook briefly, stirring constantly. Slowly add the milk, stirring constantly, and bring to a boil. Add <span class="il">pepper</span> puree and return to a boil. Remove from the heat and stir in the crushed <span class="il">red</span> <span class="il">pepper</span> and parmesan. </div><div style="font-family: inherit; margin-bottom: 0in;"><br />
To serve, bring a little milk to a boil in a saucepan on the stove. Whisk in pepper sauce until the desired consistency is reached and bring back to a boil. Pour over warm pasta. </div><div style="font-family: inherit; margin-bottom: 0in; text-align: left;"><div class="" style="clear: both;">This sauce stores well in the fridge, so don't worry if you have more than you will use in one meal. </div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3Vx4dF0Ql2I/TaImxkL6GoI/AAAAAAAAADQ/7lt3-YqS4Lc/s1600/DSCF1932.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-3Vx4dF0Ql2I/TaImxkL6GoI/AAAAAAAAADQ/7lt3-YqS4Lc/s200/DSCF1932.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Peppers</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UOPsdr98J0Q/TaInJm2-VBI/AAAAAAAAADc/P_a9UWbN4Ag/s1600/DSCF1949.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-UOPsdr98J0Q/TaInJm2-VBI/AAAAAAAAADc/P_a9UWbN4Ag/s200/DSCF1949.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thinning the Sauce</td></tr>
</tbody></table><div class="separator" style="clear: both;">Enjoy!</div></div><div style="font-family: inherit; margin-bottom: 0in; text-align: left;"><div style="border: medium none;"><div style="border: medium none;">-Zay </div></div></div><div style="text-align: right;"></div> <br />
<div class="separator" style="border: medium none; clear: both; text-align: center;"></div><div class="separator" style="border: medium none; clear: both; text-align: center;"></div><div class="separator" style="border: medium none; clear: both; text-align: center;"></div><div style="text-align: right;"></div>Zaylindahttp://www.blogger.com/profile/03817147810214117674noreply@blogger.com1