Posts tagged: recipe
In the past week that I didn’t take a single picture of:
- Spinach waffles (served eggs benedict-style)
- Purple cape (for captain obvious, obviously)
- Stegosaurus costume
- Pumpkin spice cake pops
- Pimento cheese crackers
I may be a month or so behind the curve, but Google’s recipe search is amazing! Off to the left side you can check which ingredients you’d like to include or not. These are my selections for potato salad. Google might be taking over the world, but if this is how it’s going to go, I’m ok with it.
This is the best thing the Internet invented.
I made bread dough last Monday. That’s nothing new, but the fact that I roasted two sweet potatoes at 7am so I could make the dough when I got home from work and bake it once I got back from a meeting feels noteworthy. I can judge time! I woke up early enough to go for a (terrible) run, roast a sweet potato and still be at work by 8:30! I biked home, made dough and scones, ate dinner, went to a meeting! I baked bread until 11pm!
Really I just want to pull your attention away from what feels awkward to me and make you (and my mom) so very proud of my time management skills. See, I made bread for a potluck I signed up to attend on Tuesday night.
Long ago, when I first got interested in reading blogs and using Google Reader I looked up a few terms to find blogs. Philadelphia and food were two big searches for me, and crafting/sewing blogs followed soon after. Within a few weeks, I found Marisa’s site- Apartment 2024. I’v followed her writing for years and most recently her incredible blog about canning, Food in Jars.
Marisa was hosting a fellow blogger’s book tour potluck- Kate of the Hip Girl’s Guide to Homemaking. It was an open invitation, and before I knew it, I signed myself up!
And spent the next few weeks alternating between talking myself into and out of attending. In the end, I went. I put on my favorite skirt, arranged for my weekly karaoke peeps to meet me after at our regular spot and let it be just like any other Tuesday. I am so glad I did! The other women were lovely, Marisa and Kate were great to meet, and the food! Bring people together who you know appreciate good food, you are setting yourself up for an awesome meal! I’m still thinking about the meatloaf I ate that night- grass-fed, organic beef from someone’s parent’s farm in upstate NY seasoned perfectly. Yum. I even passed off a few of my business cards!
I made this sweet potato bread- which was not as savory since I served it with pieces of feta and honey. I followed the directions with the following exceptions:
-I halved all the ingredients except the sugar
-I added two medium sized sweet potatoes
-I only added the salt, pepper and sage. I didn’t have/forgot the other spices
-I only added one packet (2 1/2 teaspoons) of yeast. It was plenty!
This amount still made a massive loaf of bread that was on the denser side and definitely better the next day. I will be making it again, but playing with the spices some more- I think I want it sweeter/spicier as in nutmeg, cinnamon, honey. But not too much- I still want the feta and honey to work with it!
A new creation that combines the Queen’s toffee recipe and the food of the chosen people. Yes, it’s as delicious as it looks!
Here’s an eating round. Remember: I’ll chronicle things I want to try and you can chime in if you want to join me in creating one of them. A craft/baking day will ensue and results published here.
Homemade Chai Concentrate
Let’s eat through this Philly sandwich list. Sharing means caring!
Beet Burgers. I’d fire up the grill for these.
Leave the adults at home! Let’s find some kiddos and take ‘em out to eat.
Want to see what I’ve shared? Here’s my Google Reader site
Recipe adapted from Joy the Baker’s Grapefruit Honey Yogurt Scones
Blood Orange Scones
Makes: 6 scones
1 1/2 cups all-purpose flour
1/4 cup granulated sugar (I used turbinado or cane sugar)
2 tablespoons honey
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
4 blood oranges, zested and segmented
1/2 cup plain yogurt
Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Zest the blood oranges and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of blood oranges. It may seem damp. Measure 2 tablespoons of the delicious sugar and whisk into the dry ingredients. Save the remaining sugar for topping the scones just before baking.
Attempt to segment the blood oranges next. Slice off the bottom and top of the fruit, exposing the wheel of flesh inside. Use a sharp knife to cut away the peel and pith, exposing the orange flesh. Try to slice in between the white skin segments to the center of the fruit, at a slight angel, circling the orange. Give up and pull off as much pith and skin as you can and leave it at that.
Cut the cold butter into small chunks and add to the dry ingredients. Using your fingers, two forks or a pastry cutter/potato masher, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey and plain yogurt. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey. Then add the blood orange segments.
If you want to create traditional triangle scones, turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet.
OR you can create lovely scone lumps with 1/4 to 1/2 cups of dough plopped onto the parchment.
Either way, lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.
Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with a yogurt/honey sauce (stir the two together in the bowl you stored the blood orange/sugar awesomeness in! Add honey to taste). These scones make your house smell awesome. They taste good, too.
Making this is the result of a delightful walk through Jersey City with Beck. We were walking past a pizza shop with two words advertising the shop. Written on the window: Pizza and Falafel. I asked if she thought they actually made a falafel pizza and she didn’t know. From there, things got brilliant.
-Falafel (You can Google a recipe or take the easy route like me and buy a make-at-home package from the store. I chose not to fry mine and instead followed the baking instructions found here. I made them a day in advance and they reheat very well.)
Preheat your oven to 425 degrees.
On a cookie sheet place a pita down (as your “crust”). The first time I made these, I covered the top of the pita with garlic and olive oil. It was good, but I’d recommend spreading hummus instead. Top with sliced tomato, crumbled or sliced falafel and feta.
Cook for 10-15 minutes (or until slightly browned). When they come out, drizzle the pizza with lemon juice and tahini.
I only have one picture of this creation, which is not impressive, but does remind me of how delicious this was!
Make these cookies, with these changes:
-Sprinkle a little bit of salt on top of each cookie.
-Only bake them for 10 minutes. Don’t flip them halfway (I only did it for the last two minutes).
I’d have my own pictures of them, but they are all gone. And I only made them yesterday afternoon (I’m writing this on Monday)
I’ve explored colored cakes before. Here’s the final product (although I wish I had a picture of the inside- let’s just say they’re amazing!)
But next time, I want to make a layer cake like this:
or even better, this:
(via: Serious Eats)
This version is beautiful too, and according to the comment has 17 colors!
I’m really good at making monkey bread. (not my picture, but it could be!)
I think I’d be really good at making this, too. Hello Cinnamon Sugar pull-apart bread. You remind me of when I was a kid and we would have dough scraps left (from making pies and such) that I got to sprinkle with cinnamon and sugar and bake in the toaster oven. Just that memory alone will make you delicious.