Leftovers for Breakfast

I think I've mentioned here before that I don't often make breakfast. If I wake up early enough that breakfast is warranted, I either get a latte or eat whatever's left in the fridge from the past few nights. For example, this morning I ate a slice of cold pizza! And I know I mentioned eating the leftover yaki onigiri cold for breakfast. I'll also eat stir-fries, salads, baked goods--whatever is there and doesn't have to be prepared beyond maybe heating up for a minute or two.

Anyway, after a super late night on Saturday (Mike and I didn't get home until 4am after Cabaret and it was soooo amazing and Amanda Palmer puts on a damn good show and I had a drink with absinthe in it and it turns out I don't like absinthe), we slept late and I was in the mood for a real breakfast. Enter the leftovers from the night before--I was really glad, in the morning, that I'd been too rushed and afraid to make the Chicken Creole with an entire cut-up chicken, as per Becky's recipe. Because we ate all the chicken that I cooked in it, we had a whole bunch of the sauce left over, and I had a vision for that sauce.

Creole-Poached Eggs.

With well-buttered rye toast from my favorite bakery.

The recipe for this is basically "make Chicken Creole, have leftover sauce, crack some eggs into it and simmer until the eggs are cooked to your liking." It took maybe 15 minutes to whip up and we had a wonderful Sunday breakfast. At 1pm. And as far as I'm concerned, that's still breakfast because I had to drag Mike out of bed for it. (Hey, it was really only around 8 hours of sleep.)

This has completely cemented in my mind the importance of making big one-pot meals. You can poach eggs in the leftovers. I intend to try to find something else that I can do this with soon, because runny yolks mixed with vegetable-y sauce on delicious bread is possibly the best way to have breakfast, ever. And that huge pile of food is almost completely vegetables! It's even healthy!

Okay, so I'm super excited remembering this and now I'm sad that I don't have anything to poach eggs in for dinner. (And I really want to make huevos rancheros soon!) What does everyone else here eat their eggs with?

Taste&Create: 4 Ingredient Peanut Butter Cookies

Hi everyone! Look at me, blogging on a Tuesday like I'm supposed to. I was super excited to be paired with Dragon Musings for this month's Taste&Create. She has 3 kids, I believe, and does a lot of cooking with them that results in some pretty awesome things, like stegosaurus shaped calzones (which I can't find right now but I love dinosaur-shaped food so they must be delicious). She also posts a new flash game every Friday, which frequently consumes my weekends if I'm not careful, and menu plans on Monday which cause me to admire her ability to plan out what she's going to eat. I definitely can't do that. So check out her blog, but first look at how AWESOME these cookies are!

She emailed me to ask about my peanut butter and chocolate chip banana cookies, since she lives in Australia and they don't have peanut butter chips there. I, sadly, didn't know how to go about replacing things with peanut butter to get both tastes in there, but I asked her to let me know if she figures it out because I've been looking for a good peanut butter cookie recipe. She responded pointing out that she'd just posted a peanut butter cookie recipe the day before. Apparently I'd been too distracted to check my RSS feed, because I definitely would have noticed that, but I checked and was super excited to see that she had, and that they looked like the peanut butter cookies I remember eating when I was a kid. So here's the recipe! It's the most amazingly easy thing I've ever made. If you screw up every food that you ever cook, you can make these and they will be perfect. Just trust me.

RECIPE: 4-ingredient peanut butter cookies

Ingredients

-1 cup peanut butter (the kind with lots of ingredients, like Skippy or Jif, not the kind that is just peanuts or peanuts and salt)

-1 cup sugar

-1 tsp cinnamon

-1 egg

Instructions

1. Preheat the oven to 350 degrees F.

2. Put all the ingredients in a bowl and mix them until they reach an even consistency.

3. Roll them into balls and place them on a cookie sheet lined with wax paper. Squash crisscrossed fork marks in them (as pictured below).

4. Bake for 8 minutes.

Step 2, part 1: put everything in the bowl.

Step 2, part 2: Mix everything until it looks like this.

Step 3: roll into the balls so they look like the balls here, and then squash with a fork so they look like the fork-squashed ones here.

Right out of the oven. Isn't that the most gorgeous peanut butter cookie you've ever seen?

I was SO impressed with this recipe. Not only is it incredibly simple, but it tastes exactly like a peanut butter cookie should. The consistency is very cookie-like, which I didn't expect given the lack of flour--Mike just ate one and asked me how they seem so cookie-like without any flour. So, other bonus: gluten free! (Assuming the peanut butter is gluten free. I'm not sure. I couldn't find anything on the label saying it was, but I couldn't find anything saying it wasn't, either. And I'm sure if it's not there are brands out there that are.) The whole thing took probably 20 minutes, and most of that was fork-squashing because I'm a bit of a perfectionist.

The only problem I had with this recipe was actually the cinnamon. I feel blasphemous even saying that--anyone who knows me knows that I put cinnamon in EVERYTHING and a teaspoon of cinnamon in a pie recipe translates to two tablespoons, but it was sort of weird with the peanut butter flavor. I think, though, that this is my fault--it was only weird for two cookies, so either I got used to it quickly OR I should have mixed the cinnamon and sugar together first so that it was evenly integrated. Whoops. I should know to do things like that by now. I'm pretty sure that the cookies that tasted too strongly of cinnamon just had a higher concentration of cinnamon in them than the others and it would be fixed if I followed normal baking protocol instead of getting excited to take a picture that clearly showed the four ingredients. Oh well.

So go make these! You probably have all the ingredients. I got 17 cookies, so it doesn't even make so many that you'll have to give them away or get sick from eating only cookies for the next few days. And don't forget to stop by Dragon Musings and check out her flash games...er...recipes and such.

AHHHHHHHHHHHHH!!!!!!!!

I promised a post today, didn't I? Was I specific? I hope I wasn't specific. I intended to post my new favorite summer food (from Poor Girl Gourmet), but...well, last week, I went to water my tomatoes around 2 in the morning and the faucet for the hose broke and I couldn't turn it off, so we ended up having to turn the water in my side of the house off completely in order to avoid having a constantly-running hose until the plumber came. This happened...Friday or Saturday night (well, Saturday or Sunday morning). I ran away to Mike's house because not being able to use the bathroom near my room is kind of disconcerting when I wake up in the middle of the night and, well, forget that I can't use that bathroom. I returned to my house yesterday to sit around and wait for the plumber to come (he was supposed to come yesterday). He never showed up. I called and left a message asking if he could come today and for some reason I thought he was going to, but he didn't. So I wasted two days sitting around waiting for a plumber (and canceled plans with a friend I haven't seen in ages) and promptly ran away to Mike's house again, where I don't have to worry about whether or not there is water, because there is water.

However. I left my cookbook at home. Which means I can't share the recipe I planned to share, so you're getting pancakes that I forgot I had pictures of.

See? Pancakes!

These are Strawberry-Almond-Chocolate Chip pancakes. I adapted them from my Banana pancakes that I posted a long time ago. Strawberries mix in differently (and they're much more liquid), so you get a much denser pancake here--you could probably add a little bit more flour if you want them fluffy, but despite my usual dislike for dense pancakes, these were quite delicious. The recipe is just going to be for strawberry pancakes, though, because I honestly have no idea how many chocolate chips were added. Lots, I'm guessing--I always just pour them in until it looks like a good amount. Mike sprinkled slivered almonds on top of the pancakes after I poured them into the pan--they got slightly toasted and added a great texture to our breakfast!

RECIPE: Strawberry Pancakes

Ingredients:

-1 cup flour

-4 tsp sugar

-2 tsp baking powder

-dash of salt

-1 large egg

-1/2-1 cup milk (less for fluffier pancakes, more for denser)

-2 tsp almond extract

-2 tbsp vegetable oil (or melted butter)

-1 pint strawberries

-Chocolate chips (optional)

-Slivered almonds (optional)

-Butter (for the pan)

-Maple syrup

Instructions:

1. Mix dry ingredients (flour, sugar, baking soda and salt) in a small bowl.

2. Mash the strawberries in a large bowl until they are liquidy, but with plenty of strawberry pieces remaining.

3. Add the egg. Mash it in with the strawberries.

4. Add 1/2 cup milk, almond extract and vegetable oil/melted butter to the strawberry and egg mixture. Stir.

5. Add the flour mixture to the strawberry mixture. If you want to add chocolate chips, this would be the time to do it. Stir until combined. Don't over-stir, a few clumps of flour are okay.

6. Add more milk, stirring, until the batter reaches your preferred consistency. The more liquid your batter is, the denser your pancakes will be.

7. Cook pancakes in a well-buttered frying pan over medium heat. (I use a 1/4 cup measure to pour the right amount of batter into the pan.) If you want to add slivered almonds, sprinkle them on top of the pancake as soon as you pour it into the pan. Flip when the sides look solid and the bubbles on the top are beginning to pop.

8. Transfer cooked pancakes to a plate and cover with a clean dishtowel to retain heat. Continue repeating steps 7 and 8 until all the batter has turned into pancakes.

9. Top with real maple syrup and enjoy!

If you have an absurdly good memory and have been reading my blog since February, you may notice I basically copied and pasted and changed a few things. But, I mean, it's basically the same recipe--just a different way to enjoy it! (And it's 11:30 and I'm lazy.) But really, I do love versatile recipes, and I feel like you could adapt this to fit a lot of different fruits (right now I would really love some nectarine pancakes!)

I don't know when I'll be back home with my cookbook (my staying there hinges on the water getting fixed) but I'll be back here, at least, on Tuesday. And I'm warning you in advance--you should all get REALLY EXCITED for next Friday's post. It's gonna be exciting. I can't wait :D

Asparagus Risotto

A while ago, a couple of the blogs that I follow posted recipes for asparagus risotto. I've never made a risotto before--well, not a REAL risotto--and I absolutely love asparagus, so of course I absolutely had to make it. I went searching for recipes all over the place. Though I didn't really know how to make a risotto, I felt very strongly that it should include more than a tablespoon of cheese and/or cream, yet that seems to be how most recipes write it. I finally found a satisfactory-looking recipe over on Epicurious, modified it a teensy bit, and got cooking.

This was my first experience that caused me to realize how much I've come to love cooking from blogs and sites like Recipezaar (now Food.com), where people who aren't professionals make the dish and write it up. The instructions are clear to those of us who didn't go to culinary school, and if we have a question, we can easily ask. Things like "turn the burner from medium to low" don't usually get left out. While I'll probably make this again sometime, I'll make it from the recipe I'm typing up here, not the one I followed the first time.

RECIPE: Asparagus Risotto

Ingredients:

-1 1/2 lbs asparagus

-4 cups chicken broth (one box)

-1 tbsp butter

-1 large red onion

-2 cups arborio rice

-1/2 cup white wine

-2 tsp chopped fresh sage

-1 cup freshly grated romano cheese

-1/4 cup fat-free half and half

-water (about 2 cups)

Instructions:

1. Wash and trim the asparagus. Cut off the tips and set them aside. Cut the rest of the asparagus into inch-long pieces.

2. Combine about 2/3 of the asparagus with one cup chicken broth and one cup water in a blender. Puree and set aside for later.

3. In a large saucepan, melt the butter and sauté the onion over medium heat until tender. Add the rice and lower the heat to medium-low. Once the pan has cooled down a little, add the wine and stir until absorbed. (This should take about 4 minutes. If it takes less time than that, lower your heat more. If it takes longer, turn the heat up a little. The original recipe doesn't say anything about changing the heat so my first half cup of wine just cooked off immediately and I ended up using a whole cup and it was perfectly delicious, so if it cooks off too fast and doesn't actually absorb, don't worry about adding a little more.)

4. Add 1/2 cup broth and the chopped sage, again stirring until absorbed. Continue to add broth but the half cup, allowing each one to be absorbed before adding the next half cup. After about 15 minutes, add the asparagus pieces that you didn't puree, and continue adding half cups of broth. Once you've run out of broth, add two half cups of water in the same manner.

5. Increase the heat (back to medium) and add the asparagus puree. Stir often until absorbed.

6. Add the cheese and cream, stir thoroughly, and serve! Garnish with fresh sage if you would like.

Step 2. I took about 12 pictures of this and this was the least blurry one. Sometimes I think my camera hates me.

The rest of Step 2. It looks like those green smoothies that I buy at the store, but I wouldn't drink this. Just set it aside for now.

The rest of the asparagus, after 2/3 of the stalks were pureed. The only reason to separate the tips is to not puree them, so if you want to toss them in the bowl together now, that's okay. You probably don't even need a separate bowl to begin with.

Step 4. I loved how the red onion had a nice pink color that contrasted with the sage (and, later, asparagus) but most of the color disappeared after cooking for so long. Oh, well--it tasted delicious.

Still step 4--this is right after I added the asparagus. I'm glad I used the hugest pan I had, this made a TON of food!

Step 5: Asparagus/water/chicken broth puree added, and I'm now very worried that my pan will overflow if I stir too vigorously. Epicurious seems to think this takes 3 minutes to absorb. Like I said earlier, I like to have some direction about the heat. Mine did well after taking a while to absorb, so I guess it's okay.

Everything is added! It's ready! WOOOOO! Notice how the onions don't look nearly as pink anymore? After some refrigeration they lost their color completely.

The 'eat' step. It was rich and thick with plenty of asparagus flavor but it didn't overpower the grilled chicken that we ate it with. It's very warm and perfect for a cooler evening.

So, there's my first risotto! I was pretty happy with it, and I had leftovers for quite a while, which was nice. One night my mom and I had the leftovers with poached eggs, thanks to Kevin over at Closet Cooking. (I forgot where I'd seen it when I decided to try it, but went and found his post afterward. He deserves credit for such a perfect combination!) My mom was skeptical; I was not--the runny yolk complemented the creamy risotto perfectly and made for a great light meal. (Not that the risotto itself doesn't make a delicious light meal, of course.)

Given the amount of risotto I had left over, unless you're serving at least 6 people, I would probably recommend cutting this recipe in half or freezing half of your leftovers--the last of mine went bad before I could eat it! I was very sad about this. Now, though, I have a bag of arborio rice and an idea of how to make risotto, so I'll be looking for more tasty recipes. I think it would be fun to make this with three colors of asparagus--green, white, and purple. It would be so pretty!

Okay, so I've voiced my opinions about where I like to cook from. How about you guys? I'm assuming that if you're reading this you're not averse to cooking from blogs, but do you have difficulty with cookbooks or "professional" recipe sites? I'm sort of nervous about using epicurious again; both recipes I've followed have been less than ideal in the way of instruction, and I'm not sure there's anything I'd want to make that couldn't be based on something in one of the blogs I read. What do you think?

Oh, and I've also started a new thing with the comments. I'm not quite sure how it works, but I've enabled commentluv, which means that if you have a blog and leave a comment it'll link back to your most recent post with a title. I think it will also let me reply to comments directly, but I'm not sure. Let me know how you like it!

attempts at organization

Hey everyone! Just a quick update today--I'm re-organizing my blogging world! Hooray! (I should be re-organizing the rest of my life, but hey, this is a start).

I now have an email address dedicated to this blog, so you can email me at edanacooks@gmail.com. I've transferred all the food-blogs I read to that Google reader instead of my old one, while leaving everything non-food related as is. I also put all my recipe site mailing lists there. It's nice to have a place JUST for this!

In addition, I'm re-doing the labels on my blog. If you're visiting as I'm re-doing them, you might notice that a lot of my posts don't currently have labels--I deleted them all, went through and decided what labels I should have, am putting those labels on this post so I can go back to all the other posts and click the ones I want, then deleting them from here...it might take a little while, but hopefully it'll be a little easier for you to find the recipes/posts you're looking for afterward.

And on a side note, I won a contest over at another blog, Haute Whimsy! Jen, who writes Haute Whimsy, just started a new thing where every Wednesday she posts an ingredient and people submit recipes using that ingredient, and the winner is featured on her blog, so go check her out--I'm featured on a blog with almost 900 readers! WOOHOO! (I think I'm the only one who entered, but I'm still excited.) The ingredient this week was banana, and it had to be a dessert, so my Peanut Butter Banana Chocolate Chip Cookies that I made way back in January won.

I'll be back with a real post (i.e. one with a recipe) tomorrow, but until then, enjoy this picture--don't these eggs look so happy to be made into whole wheat pasta? I couldn't help but smile when I noticed it!

UPDATE: Okay, my labels are all reworked. You can now click on an ingredient and it'll show you what I used it in--I didn't include every ingredient, just main ones, because that would take forever and there's a character limit for labels. I also now have VEGETARIAN and GLUTEN FREE labels, so if you need a vegetarian or gluten free recipe, you can click the link for them and it'll list all the ones I've posted! I strongly considered adding those labels to things that are easily adaptable (it would, for example, be very easy to leave the meat out of Mike's Pasta Sauce for a vegetarian version, and leaving out the meatballs [or using gluten-free meatballs] would make it gluten free), but I didn't, simply because I feel like if a vegetarian is going through here and sees a bunch of meatballs they'll be annoyed. HOWEVER, I'd be happy to change this, adding the label and possibly a "how to make this vegetarian/gluten free" line at the end of the post, if anyone feels strongly about it. Let me know!

Strawberry Rhubarb Pie

Okay, so given the pie crust post from the other day, I doubt any of you are surprised that I'm following up with the actual pie. (I don't remember if I mentioned that it was coming, but it was.) This was the first Strawberry Rhubarb Pie I've ever made. I don't remember ever having seen much rhubarb around before, but this year there was always a little basket of it in the grocery store, so I had been thinking about it for a while before I actually made it. Unfortunately, when I finally decided it was time to make a pie (as in, there were enough people around that I wouldn't be eating the whole thing myself) I had to make three stops before I found any! Luckily a little farmstand near my house had a few bundles, and I'm pretty sure they grow it themselves. I got strawberries there too, but they were from somewhere else. And HUGE. Like, strawberries the size of my fist. I was surprised to find that they actually had plenty of flavor--they were delicious!

Okay, so making this pie is pretty much the easiest thing I've ever done. Aside from Blueberry pie, which doesn't require cutting anything. Oh, and Pecan pie, which is really just "mix a bunch of stuff together and bake it." So maybe it wasn't the easiest, but it's up there, and soooooo tasty! I also discovered that I suddenly develop decent Knife Skills when chopping rhubarb. Usually I'm super slow at cutting things, but this was so easy!

RECIPE: Strawberry-Rhubarb Pie

Ingredients:
-3 cups chopped rhubarb
-3 cups sliced strawberries
-1 1/3 cups sugar
-1/4-1/2 cup corn starch (both the strawberry and rhubarb release a lot of juices, so this keeps the pie from being a liquidy mess. My rhubarb was releasing a TON of juice so I added more, but I think earlier in the season you use less. I'm not quite sure. I just know I like my pies to hold together.)
-3 tbsp cinnamon (this is really approximate--after I put everything else in the bowl, I just sprinkle tons of cinnamon on to cover it. The recipe I was loosely working from called for a quarter of a teaspoon, but that's just not enough cinnamon.)
-1 tbsp lemon juice
-Pie dough
-1 egg, beaten

Instructions:
1. Preheat the oven to 425F.
2. Place rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon in a large bowl. Mix it all together.
3. Line a 9-inch pie plate with your rolled-out pie dough.
4. If there's a lot of liquid at the bottom of the bowl of ingredients, add a little more cornstarch. If not, then don't. Pour the contents of the bowl into the pie plate.
5. Cover with the second rolled-out pie dough. Cut vents in the top to allow the steam to escape.
6. Using a pastry brush, brush the beaten egg over the top of the pie.
7. Place in the oven (you preheated it, right?) and let back at 425 for 10 minutes. At 10 minutes, reduce heat to 375F and bake for another 50-60 minutes.
8. Remove from oven. Let stand for 15-20 minutes (or longer) before serving. Serve with a generous scoop of french vanilla ice cream.

See how easy that was? Seriously, I think that's the simplest recipe I've posted here. Now, I think the quality of a pie is based almost entirely on the quality of the crust. Not everyone agrees here, but if you want a delicious crust and don't know how to make one then you should definitely look over my previous post and try to get a feel for it. Once you figure it out, it's easy as...well...pie.

This is what I mean about the cinnamon--just sprinkle a ton on top! I can't imagine eating a pie with only a quarter teaspoon of cinnamon. Blech.

I've tried using those things that go around the edge of the pie to stop the crust from burning, and I've tried just wrapping the edge in tinfoil, but neither of these things have worked for me. Now I just let it get a little burnt and make sure to have some ice cream in those bites.

Don't you just adore this pie plate? I have no idea where it came from; I couldn't find any of my normal glass ones but this was in the cabinet. It's ceramic with a cream-colored glaze and blue polka dots. I've decided that when I have a house with cabinets to fill with all my own cooking things, awesome pie plates are going to be one of my top priorities.

So, this was the Speedpie that came out of those crusts! (I've made pies quickly before, but never called them speedpie. I think I like it, though.) I think this might be one of my new favorite pies, and I can't believe I never made it before. I'll definitely be looking out for more rhubarb, though! How about you guys? What's your favorite pie? I'd love to know!

Ice Cream Cupcake Roundup: Raspberry Lemonade Ice Cream Cupcake Cones!

About a month ago, one of the other food-blogs I read, The Cupcake Project, posted something that I found extremely exciting: they were having the third annual ice cream cupcake roundup! It's a contest that they do in conjunction with Scoopalicious, an ice cream blog that I was unaware of until I read the post on Cupcake Project. They also posted the contest, of course. And, well, ice cream and cupcakes are both delicious, but I'd never thought much before about how to combine the two. After a little thinking and some sketching, I had a plan--a layout, at least--but no idea about flavors.

I thought. And I thought some more. At first I was thinking, flowers? Lavender? But that didn't work; I wanted something fruity and summery and refreshing, and after almost a whole month of thinking, I finally figured it out: everyone likes raspberry lemonade in the summer, right? So if I could somehow capture that in ice-cream-cupcake-form, it would be delicious! I went about looking for recipes, but wasn't too pleased with any until Patricia of Technicolor Kitchen posted a recipe for Sour Lime Cakes, and I thought, well, how hard can it be to adapt that to lemon? (After thinking about this for a little while and getting excited, I read in her post that she actually adapted a lemon recipe to make the lime one, which made my idea seem even better, if slightly less original.) I then started searching my usual recipe haunts--Recipezaar in particular--for a delicious-looking raspberry frosting. When Recipezaar didn't come up with anything that seemed right for my vision, I went back to the Cupcake Project, but while there were lots of raspberry-related posts, nothing seemed to be frosting. I then returned to Technicolor Kitchen and was very glad I did, because back in November (before I started blogging and reading other blogs) she'd posted a cupcake with Raspberry Cream, which looked like the perfect consistency for my plan.

I found all this maybe two days ago, which gave me very little time to actually execute my plan. Originally, I'd hoped to try out a few recipes so I could change one if I didn't like it, but as the contest ends tomorrow (!) I was now in a hurry. Luckily, I've used recipes from Technicolor Kitchen before, and they've come out wonderfully--I was not afraid of the recipes turning out badly, just that my plan may go horribly wrong. Luckily for me, it didn't, and I would now like to give you another picture-heavy post (recipes included, of course) and make sure I've done everything else to enter the contest successfully.

I'm starting with the final product: each cone contained a raspberry at the bottom (inspired by those novelty ice cream cone things you could get at an ice cream truck when you were a kid, with the gumball at the bottom--Screwballs, they were called). On top of that was a layer of vanilla ice cream, which was scooped in very carefully with a very small spoon--I was terrified of breaking the cone! Two more raspberries, crushed this time, went on top of that, and then another layer of ice cream. On top of that went a nice layer of the raspberry cream frosting and two mini-cupcakes complete coated in the frosting, held together with a toothpick, and they actually came out looking like scoops of nice cream! YAY! (That was, of course, my goal.) I'll be honest here, though: I meant to top them with another raspberry. I forgot, though, because by the time the whole thing was assembled the ice cream was starting to melt and drip out of the cone and I wanted to be able to eat it like a cone of ice cream instead of dropping it in a bowl and eating it with a spoon. It was messy, yes, but it definitely worked--I ate mine over a bowl but didn't have to put it down. (Mike volunteered to eat the cross-section, and he ate his in a bowl. He seemed equally satisfied, so form probably wasn't particularly important. And yes, we did have to cut an ice cream cone in half to do this.)

This is Mia, my favorite little kid. She got to be our guinea pig (notice I remembered the raspberry on hers). She seemed quite happy with her special dessert (everyone else just had normal cupcakes), so these cones are great for both kids and grown-ups alike! (I've been babysitting Mia since she was two--she's almost eight now! Boy, do I feel old.)

So, if you want to make some of these yourself, here are the recipes! Don't double them! (I doubled them. I don't know why I always do this. I ended up with 55 cupcakes. Unless you want 55 cupcakes [granted 24 of them were mini] then don't double the recipes.)

Sour Lemon Cupcakes
Adapted from Technicolor Kitchen, link above!

Ingredients:
-1 cup unsalted butter, melted (not softened! actually melted!)
-1 1/2 cups plus 2 1/2 tbsp sugar
-2 eggs
-1/2 cup plain Greek yogurt
-1/4 cup lemon juice
-Zest of one giant lemon (or two normal-sized lemons, I don't know if giant lemons are a normal thing to have but my grocery store had them for some reason)
-2 cups plus 2 tbsp all-purpose flour
-2 tsp baking powder

Instructions:
1. Preheat the oven 325 degrees F.
2. Get all your ingredients out and in one place. Put the flour and baking powder into a bowl and sift together (or stir with a fork for a while). You'll want everything prepared because everything has to be sort of speedy once the butter is melted.
3. Cut the butter into small pieces (along the tablespoon lines) and toss it into a large microwave-safe bowl (everything else will be added to this, so large is important!). Cover with wax paper and microwave in 30-second increments, taking it out and stirring after each one. (I think it took me four or five 30-second cycles for the butter to be completely melted, and as I said, I doubled this so was melting two cups of butter--the point here is that it won't take all that long.)
4. Add the eggs, sugar, lemon juice, lemon zest and yogurt to the melted butter and stir until everything is combined. Add the flour and baking powder mixture in small amounts, stirring each pile until smooth before adding more (it probably isn't necessary to do it in bits, but I find it much easier--I'm not sure if it affects how the cupcakes come out, but mine came out fine). The batter will be thick and sticky and smell like lemonade.
5. If you forgot to preheat the oven, then heat the oven now. It's probably fine; the oven should heat in the amount of time it takes to fill the cupcake pan.
6. If you're using cupcake liners, put them in the cupcake pan. If you're using butter and flour, then butter and flour the cupcake pan. If you're using a baking spray (such as Baker's Joy, which works wonders) then spray the pan. Fill each cupcake-hole (is there a name for these?) to about 2/3 full with the batter.
7. For mini-cupcakes, bake for 12-15 minutes. For full-sized cupcakes, bake for 18-20 minutes.
8. Remove from the oven and let cool. (I let mine cool overnight--partially because I didn't want the frosting to melt when I put it on, and partially because by the time all the batches came out of the oven it was 1am and I wanted to go to bed, not make frosting.)

Step 3. I would love to tell you that this is a delicious hollandaise sauce or something. I really would. But in reality, it's four sticks of butter, melted in the microwave. I'm almost disgusted at the idea, but the end result makes it completely okay.

Step 4. Batter! Yet again, I didn't remember to take a picture until I'd already put one batch (consisting of 12 mini cupcakes and 12 normal-sized cupcakes) in the oven, so this isn't the full amount, but since I doubled the recipe you probably still won't have this much. Also, I know you're not supposed to eat batter due to it having raw eggs in it and stuff, but this is some delicious cupcake batter.

Step 6. I used Baker's Joy for the mini-cupcakes (since they would be going in the ice cream cone and the wrapper would be a kind of gross thing to bite into) and cupcake liners for the normal-sized ones. I don't think I got a great picture of the liners, but they're PLAID! If you don't know me then you don't know how much I love plaid, but it's pretty much the best thing ever. And I found it on cupcake liners. AWESOME.

Raspberry Cream Frosting

Also adapted from Technicolor Kitchen, also with a link above.

Ingredients:

-8 oz plain frozen raspberries

-2 cup heavy or whipping cream

-1/2 cup plus 1 tbsp confectioner's sugar

-1 1/2 tsp almond extract

-A small container (mine was 6oz) of fresh raspberries

Instructions:

1. At least a few hours before you want to make the frosting, place the frozen raspberries in a bowl and let sit at room temperature to thaw. (I let them sit out for a while, and then refrigerated them overnight.) Don't strain them or anything; you want the juices.

2. Pour the thawed raspberries (with their juices!) into a small saucepan. Place on the stove on medium heat. Cook the raspberries until they release the rest of their juices, mashing them as you go (I used a slotted spoon and it worked wonderfully). This will take about 6-8 minutes.

3. Now the cooked raspberries have to cool, so if you're in a hurry, put the pan in an icewater bath--just make sure none of the water gets into the raspberries. The icewater will cool them in about 15 minutes.

4. Place a fine mesh strainer over a bowl (I used the same bowl I thawed the raspberries in) and pour the raspberry-mush into it. Using a rubber spatula or a spoon or whatever suits your fancy, press the raspberry-mush against the mesh, stir it around, scrape the edges, etc. until most of the juice has left the mush and is in the bowl. You won't get all of it; I ended up with a soft squishy ball of raspberry seeds and skin and a little juice after playing with it for 15-20 minutes, and a lot of my efforts were pretty pointless, giving me only very small amounts of liquid. So I guess the point here is: don't obsess over this! Just get as much of the juice out as you can and it's okay if there's still some in the strainer.

5. Add the confectioner's sugar and almond extract to the raspberry juice and stir until the sugar has dissolved.

6. Make whipped cream! I use my KitchenAid (with the whisk attachment) for this. I'm not sure how to do it without an electric mixer of some sort--if you have a handheld electric one that will work fine too, but I think if you used an egg beater or just a whisk it would take forever. The end result should be pretty stiff peaks of whipped cream.

7. Fold the raspberry juice/sugar/almond extract mixture into the whipped cream. I did this in small amounts too, but I think that would be unnecessary if you don't double the recipe. How long you spend folding it will affect how uniform the color is, but probably not the taste--I tried to keep some slightly darker pink areas and a few white streaks, but once I frosted things with it everything sort of blended together.

8. Chill until ready to frost the cupcakes. I recommend frosting them as close to serving time as possible, since whipped cream can lose its form if left alone for too long, but unless you're keeping them around for days you're probably okay. BUT! Do NOT frost the cupcakes until they're completely cool! Otherwise the frosting will just melt off of them, and that would be really sad.

9. When you frost the cupcakes, top each with a fresh raspberry. (This seems completely unnecessary, and it probably is, but it takes the cupcakes from looking like normal cupcakes to ADORABLE cupcakes. And it's so easy! So it's worth it.)

Step 2: After probably 2 minutes of cooking and a little mashing. There's already a lot of juice there!

Step 3: In the icewater bath, all mashed up. I was actually sort of surprised to see how many seeds there were--I think that is why I don't eat raspberries more often.

Step 7: This is after I'd folded a tiny bit of the raspberry juice into the whipped cream and poured a little more in to keep going. I only took this picture because it looked like my whipped cream was bleeding profusely and I found that amusing. I have a sort of sick sense of humor.

Also step 7: Yeah okay it still sort of looks bloody, but there's plenty of folding left to do. Don't worry, it came out a nice pretty pink color.

Step 9: You saw the Raspberry Lemonade Ice Cream Cupcake Cones up at the top, but this is what happened to the rest of them (well, okay, the rest of them are on my kitchen counters without frosting because I made way too many cupcakes and I'll have to give them to people). While Mia enjoyed her cone, all the grown-ups ate these "normal" cupcakes instead.

So, if you want to make the cones, the only extra things you'll need are the cone and the ice cream! The vanilla was perfect--I got it at a local farmstand-type ice cream place. It would be easy to play around with the flavors, but you don't want anything too strong--the raspberry and lemon flavors are the important part. As for the normal cupcakes: they were SUCH a great summer dessert. The raspberry cream is light and airy and complements the fairly dense cake perfectly. Each has a little bit of sweet and a little bit of sour--I made the frosting a little bit sweeter than the original recipe called for because they'd be going on a sour cake, and it came out wonderfully. And seriously--don't the little raspberries on top make them look so adorable?

Okay, so: if my creation comes out in the top three of the contest, I will be (a) thrilled because I'll win an Oxo gift pack and (b) begging all of you to go vote in the public-voting part so I can win the ice cream maker. I have no idea what my chances are of getting that far, but I'm warning you in advance that it might happen.

Now, go make some cupcakes and enjoy the wonderful weather!

UPDATE: It turns out that while doubling the cupcake recipe was a little on the silly side, doubling the frosting didn't make nearly enough to cover all of them--it seems that keeping the cupcake recipe as is and doubling the frosting would be the way to go. I have therefore EDITED THE FROSTING RECIPE to show an amount that will cover all the cupcakes (and probably leave you with a little left over, but that's not really something to complain about).

Breakfast

I woke up today to a text message from my mom saying "today would be a good day for banana pancakes and a blog post." At this point I've got five posts worth of pictures saved up, but since it's midterms (and, since I'm taking that half-semester class, one final) time is pretty cramped and I'm just going to share today's breakfast and hopefully have time soon to get the rest of those up.

On the plus side (well, plus side for blogging), the second half-semester class I was going to take was canceled, which means I'll have lots of free time for the rest of the semester. Woo!

BANANA PANCAKES--Recipe!

(adapted from Recipezaar)

Ingredients:

-1 cup flour

-4 tsp sugar

-2 tsp baking powder

-dash of salt

-1 large egg

-1/2-1 cup milk (less for fluffier pancakes, more for denser)

-2 tsp almond extract

-2 tbsp vegetable oil (or melted butter)

-2 large overripe bananas

-Butter (for the pan)

-Maple syrup (because they're pancakes)

Instructions:

1. Mix dry ingredients (flour, sugar, baking soda and salt) in a small bowl. (Really--you only have a little over a cup of stuff here. You don't need a huge bowl for it.)

2. Mash the bananas in a large bowl until they are mostly liquidy, but with a good amount of banana-chunks left.

3. Add the egg. Mash it in with the bananas. (You could probably toss it in when you're mashing the bananas in the first place, now that I think of it.) It's not really necessary to have the egg "slightly beaten" when you add it. I don't know why people always say to do this.

4. Add 1/2 cup milk, almond extract and vegetable oil/melted butter to the banana and egg mixture. Stir.

5. Add the flour mixture to the banana mixture. Stir until combined. Don't over-stir, a few clumps of flour are okay.

6. Add more milk, stirring, until the batter reaches your preferred consistency. I probably added another quarter cup after the half. The more liquid your batter is, the denser your pancakes will be.

7. Cook pancakes in a well-buttered frying pan over medium heat. (I use a 1/4 cup measure to pour the right amount of batter into the pan.) Flip when the sides look solid and the bubbles on the top are beginning to pop.

8. Transfer cooked pancakes to a plate and cover with a clean dishtowel to retain heat. Continue repeating steps 7 and 8 until all the batter has turned into pancakes.

9. Top with real maple syrup and enjoy!

I loved these. You could probably use whatever kind of extract you want, but I like almond. And I loved how fluffy they came out; I always have a hard time with fruit pancakes because of the added juices.

How do you like your pancakes? Do you prefer the authentic maple syrup, or the "Mrs Butterworth's" type? And what do you drink with pancakes? Milk? Orange juice?

I would eat bacon for every meal if I could.

Everyone eats bacon for breakfast. Bacon and eggs, bacon and pancakes, etc. It's normal. And bacon for lunch is pretty acceptable too--who doesn't love a BLT? The most important part of a BLT, of course, is that there's a lot of bacon. Appetizers involving bacon are pretty standard; people eat bacon-wrapped scallops at fancy parties, or bacon dips at non-fancy parties. And bacon is pretty normal in dinner, too. Lots of meatloafs have bacon wrapped around them. You can make bacon-wrapped chicken. You can crumble bacon and put it on a potato or a salad. My friend Dave once wrapped a piece of bacon around a slice of orange, just to prove a point. (He didn't prove it very well; apparently it was sorta gross.)

"Good old Cheery. She knew what a Vimes BLT was all about. It was about having to lift up quite a lot of crispy bacon before you found the miserable skulking vegetables. You might never notice them at all." --Terry Pratchett, THUD!

The problem, of course, is dessert. If we can have bacon everywhere else, why not in dessert? And I'm apparently not the only one who thinks so. So when I woke up one November morning to an email from Mike titled "!!!!!!!!!!!!!!!!!" and found that the body of the text was simply a link to a recipe for Bacon-Maple Cupcakes, well. I immediately texted him to let him know we'd be making them that night.

I almost gave up hope when, after calling three normal grocery stores and a natural foods store that usually has anything other grocery stores don't, not a single one had maple extract. Finally, I remembered a gourmet/natural food store about half an hour away, right down the street from the bakery at which Mike and I had our first date (it's a wonderful little bakery), and the trip seemed worth it. I called them to ask if they had it and got the owner of the store (I love places like that) who told me that they had two different types. I was excited. We got to revisit what we think of as "our bakery" and have some sandwiches, then walk down the street a little and get some maple extract.

They didn't have maple extract. They had natural maple flavoring. I'm not entirely sure what the difference is, but I was disappointed, as I like to use real extracts whenever possible. However, the fact that it said 'natural' and not 'imitation' made me feel a little better, so I bought it, and we proceeded to the normal grocery store where we could get the rest of the necessary ingredients, particularly bacon.

Now, I love bacon. I'm sure you've figured this out by now. But somehow, I've always been terrible at cooking it. I put it in the pan, flip it over at some point, and when it looks perfect I take it out and put it on a paper towel, but the ridiculously hot grease continues to cook it for just a little bit longer and it always ends up burnt. However, during our bacon-maple-cupcake adventure, I seem to have figured it out perfectly:

Mike enjoys snapping really unflattering pictures of me when I'm cooking, but I'm cooking, so I think it's acceptable. (It occurs to me that the only other picture of me in here involves this shirt too. I promise I have more shirts. I just like Yoshi a lot.)

Anyway, the bacon came out perfectly, so I was excited about the rest of it. It made sense to cook the bacon first, see, so it could cool down and would be nice and crispy to break apart and put on the cupcakes. I got out my trusty KitchenAid (I'm not sure I could bake without one, seriously) and made the batter. I put the little paper things in the cupcake pan. I filled each one 2/3 full. And then I was a major. spastic. klutz. Somehow, between the counter and the oven, gravity disapproved of my desire for bacon cupcakes.

Fail. Complete and utter fail. This took forever to clean up, and I was worried about the fate of the rest of the batter--specifically, whether it would be enough to make a decent amount of cupcakes, since I'd spilled 12 cupcakes worth of batter and the recipe only said it made 18. Luckily for me, the recipe lied horribly--after spilling 12 cupcakes, I still ended up with 19.

The ganache was fun. I'd never made ganache before--most of my baking experience lies in pies, so I don't know much about frostings. But if you need to frost something, and relatively hard chocolate frosting is okay, I recommend a ganache because pretty much all you do is melt chocolate into some cream. The recipe says to let it chill overnight. Don't do this. We let it chill for an hour or two and it was way too hard to spread. We ended up having to microwave it to keep it smooth and not tear apart the cupcakes.

They looked pretty. And they tasted good.

It was really fun to see the looks of shock on people's faces when I handed them a cupcake with bacon on the top. My mom was away the weekend I made these, and when she got home I was leaving my class on my way to Mike's house, and I got a text message saying "why is there bacon on the cupcakes?" which I think was a pretty valid question. My answer, of course, was that bacon is awesome.

The cupcake itself tasted like a delicious breakfast all piled into one cupcake. It was sort of like chocolate-chip pancakes with maple syrup and bacon on the side, but in dessert form, and the bacon isn't on the side. One of the reviews says the flavors didn't go well together, but they clearly never ate chocolate chip pancakes with maple syrup and bacon on the side. If they had, they'd know that it was a wonderful combination. My only real complaint was that the cupcake itself was really dense and had a more muffin-like texture. I assume this is due to the use of cake flour instead of normal all-purpose flour. Next time I make them I'll probably find a different actual cupcake recipe and replace the vanilla extract with maple flavoring so they're lighter, and once I do that I'll post the full recipe here instead of just a link to where I found it.

Now I'm looking for more bacon-related desserts, and finding all sorts of wonderful things. I saw something about candied bacon somewhere, I believe it was in a magazine telling you what to make for breakfast on valentine's day, and I just might listen to them and make it.

Peanut Butter and Chocolate Chip Banana Cookies--with recipe!

I know, earlier this week, I said something about banana bread. I was fully intending to make banana bread. The bananas were getting old, and it seemed like an awesome idea at the time. (I should mention that I usually hate bananas. I'll never eat a banana. But I think they're delicious baked in things, so I let them get old and bake them into things.)

However, sometime between then and now, I was given a recipe for banana COOKIES and I couldn't resist making them. I'm very glad that I didn't. They are absolutely amazing.

These cookies include bananas, chocolate chips, AND peanut butter chips. I had to go buy banana extract (the store only had imitation, boo) and when it came time to add the butter, I realized I didn't have any and had to walk to to convenient store down the street. Well worth it. So, here--have a recipe. Go make some cookies.

RECIPE: Peanut Butter and Chocolate Chip Banana Cookies

makes about 36 medium-sized cookies

Ingredients:

-2 and 2/3 cups flour

-1 tsp baking soda

-1/4 tsp salt (optional; I always leave the salt out of baked goods if possible)

-2 sticks butter (salted or unsalted)

-1 cup brown sugar

-1/2 cup granulated sugar

-3 large (or 5 medium) overripe bananas

-1 tsp banana extract

-1 large egg (should be at room temperature)

-1 (12 oz) bag semi-sweet chocolate chips

-1 (10 oz) bag peanut butter chips

Instructions:

1. Preheat oven to 325 degrees.

2. Mix together the flour, baking soda, and salt if you're using it. Set aside.

3. Cream together the butter and both sugars.

4. Add the bananas, banana extract and egg. Mix well.

5. Add the flour mixture and chips. Mix until the chips are well-integrated into the dough.

6. Realize you forgot to preheat the oven, and figure it's probably better this way, since it'll heat in the amount of time it takes you to scoop out the cookie dough. Turn the oven on to 325 degrees.

7. Scoop out the cookie dough, leaving a decent amount of room on the side of each ball (the actual amount of room depends on how big you're making the cookies).

8. Bake for 18-22 minutes (and pay attention while they're baking so you can take them out earlier if they look done; they come out sort of crispy if you've only got one sheet in there. //Edit: they're not actually that crispy. They end up with a slightly harder outer layer but remain soft and chewy on the inside. These cookies may just be the most perfect cookies ever.)

Step 4

Step 7

Step 9 (eat)

Update, 17 June 2010: This recipe won a banana-dessert-recipe contest over at Haute Whimsy--you should check it out!