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Showing posts from July, 2015

Rinn's Cold Brew Coffee vith Vanilla-Turbindao Simple Syrup

Cold-brewing coffee is a nice way to cut down on acidity while raising flavor in iced coffee. It's super easy, and much more affordable than a trip to Starschmucks.  Yes, it's a it time consuming to start, but perhaps a little calculation will help you out.

I'm not feeling coffee snobbish right now, so I buy what's cheap.  I do have my moments, when I specifically go to the local roasters, but right now I'm poor, and I'm using Dunkin Donuts Cinnamon Roll, because it was on sale for $5.99 a bag USD.  It's not my most favorite of the pre-ground, bagged coffee. That would be Archer Farms, the Target brand, but it will do when the others are 7.99 and I have $10 for groceries for the next 2 weeks (Mom, if you're reading this, don't worry, it was before my summer pay kicked in, and the Farm Share makes sure I have more than enough food!). But, I also keep some rather "fancy" goods around the house.

Ready, here we go.

Dunkin Donuts Cinnamon Roll …

Chocolate Waffles

I sat my nephew down with some background noise TV. Good Eats. The 8 year-old was absolutely riveted by the waffle episode, and wanted to make chocolate waffles.  I wanted to encourage this, but lacked the ingredients in the episode, so we fiddled a bit, and what it resulted in was a wonderful, crispy waffle on the sweet side. Milk chocolate rather than the popular dark.

Note-there is nothing redeeming in these, except their deliciousness.  (If you're looking for low cal yumminess, I recommend my Beet Waffle recipe  Just remove 2 Tbsp. of flour, and add 1/4 cup cocoa.)


1/2 cup salted butter, melted
2 large eggs, beaten
3/4 cup sugar
1/4 cup cocoa
1 cup all-purpose, unbleached flour
1 tsp. vanilla
1/4 cup So Delicious Unsweetened Coconut Milk drink
Beat together.  Drop into waffle iron. Cook until completely stops steaming. Seen here with my Strawberry-Ginger Compote.

9 waffles of the small square iron variety. About 294 calories a serving.

Squash Brownies

I've got a kid on loan for the weekend while my babier sister is visiting friends in Idaho, and we're going to a potluck picnic with our new international students. So, I needed to come up with something amazing, whether they eat it or not, and using what I have in the house.

These brownies are a slight variation on Crazy for Crusts Zucchini Brownie's.

I'm not a huge squash fan.  I'll eat zucchini fried or in bread, but rarely any other way. I like the summer squash even less, but can choke it down.  This was a perfect use of the two things.

Super moist, super chocolatey goodness, and easy to switch to vegan. Just sub 1 tsp salt and 1/2 cup coconut oil for the butter in the brownie, and use a chocolate chip drizzle for the topping rather than mine.



Brownies
2 cups all-purpose, unbleached flour
1/2 cup + 2 Tbsp. cocoa powder
1 1/4 tsp. baking soda
1/2 cup salted butter, melted
1 1/4 cups white sugar
2 tsp vanilla extract
1 cup summer squash, grated
1 cup zucchini, gr…

Beet Waffles with Sweetened Blueberry Cream Cheese

Sometimes, you hit a home run when you thought you were going to miss the ball.  This is one of those times.

I knew I was playing with fire.  I could find a lot of waffle recipes using beets, but most of them had chocolate added, and I was thinking savory.  I actually used 10thKitchen's Beet Bread recipe as a base.  At first, I thought I was going to stick with the dill cream cheese too, but once I taste what I had made, I knew blueberry was the way to go.

There is nothing savory about these babies.  The sweetness of the beet really shines through. These waffles were fluffy, with just enough sweet, and were just amazing.  The leftovers are going to be awesome in my toaster.  And the colors-there's just so much that could be done! This picture does it no justice. Thanks evening lighting.


Waffle
1 cup + 2 Tbsp. all-purpose, unbleached flour
1/2 Tbsp. baking powder
1/2 cup pureed beet
1 egg
1/3 cup so delicious unsweetened coconut milk
2 1/2 Tbsp. salted butter, melted but cooled

T…

Greek Yogurt Dill Dressing with Salmon

I've got a nice cut of salmon from Wegmans, and a ton of dill weed from my farm share.  Fish and dill go together nicely, but, you know, I never stop there.


Salmon is a wonderful thing for a single lady. You can buy it by the 6 oz. serving, and it cooks super fast. Salt, pepper, and 3 minutes on each side in a hot pan usually does it.

So, I used a mix of my last 2 weeks of farm share greens (radicchio, beet, lettuce, and a bit of arugula from my garden), some pretty edible flowers (bachelor buttons, nasturtiums, zinnias, hearts ease, and pansy pictured here), and fish need something wonderful to go with them.

1-5.30oz. container plain greek yogurt, nonfat (6 is fine, just adjust a tiny bit)
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
2 Tbsp. So Delicious Unsweetened Original Coconut Milk
1/2 cup dill weed, stems removed
Combine wet ingredients in blender, then add the dill. Blend until dill is chopped and sauce is a light, dilly green. Leftovers will refrigerate for up to 3 d…

Banana-Almond Bread

I love bananas.  For about 2 days, when they are a perfect blend of yellow with a tinge of green. Then I'm out.  I know, the fruit isn't even rip until the brown spots appear, but there's something about them after that stage that is just a nope.

Unless, of curse, they're in banana bread.

This recipe is a variation of my mother's. It makes 16 domed, but not high-muffin-capped muffins, which I like it as best, or one loaf. It's pretty much exactly her recipe, except I cut out the shortening and add in coconut oil instead, which I find is a wonderful sub for shortening. It is just bursting with banana flavor.


I just had to take that close up so you could see the wee chunks of bananaie goodness in there.

1 3/4 cups all-purpose, unbleached flour, sifted
2 tsp. baking powder
1/4 tsp. baking soda
1/3 cup coconut oil
1/2 tsp. salt
1/2 cup + 2 tsp turbinado sugar
2 large eggs
3 brown bananas
1 small package sliced almonds (optional)
2 tsp cinnamon
1/2 tsp ground ginger

Rustic Strawberry Tart

Tarts are my new favorite.  Easy to whip together, and the crust doesn't gross me out. Which, unfortunately, real pie crust does (you'll notice, I never post pie crust pie recipes).  Added bonus, because there is no egg involved, you can cut that recipes down all the way to one.

This batch, however, is for company.  In fact, I forgot to take a pretty picture before serving, so all you get is the frumpy last piece left.



1 cup all-purpose, unbleached flour, sifted
3 Tbsp unsalted butter, cold and diced
2 Tbsp. salted butter, cold and diced
2 Tbsp. ice tea, un-sweet

9 oz. strawberries, sliced
2 Tbsp light brown sugar
1 tsp. vanilla bean paste
1 Tbsp Strawberry Ginger Compote or strawberry preserves
In a medium mixing bowl, combine flour and butter. Mix with your fingers until sand-go past the stage that you would want for a crumble. Pull out 2 squares of tin foil, about the size of a dinner plate. Add tea to flour, and quickly mix together and then hand form into two balls.  Place…

Grilled Papaya with Lavender Honey and Vanilla Ice Cream

Grilling is a summer pastime, and fruit is just as amazing grilled as it is raw.  In the case of papaya, the grill seems to really bring out the flavor.  This is a new favorite.

Added bonus-papaya is really, really good for you.  It's full of vitamin A, C, and potassium. So you feel like you're being super naughty, but you're not!



9.5 oz, give or take, papaya, raw, peeled, seeds removed
1 Tbsp lavender honey
1 vanilla ice cream cup

I love these vanilla ice cream cups, just like the ones we got in elementary school.  They're generally 100-120 calories a serving, so portion control is much easier than say, eyeing that pint.
Once you have your papaya ready, toss it on the grill, until both sides have those pretty char marks.  It doesn't matter if it's electric, gas, or char.  All are tasty.  Today I'm using my Forman grill, because I didn't cook out.  Feel free to play with woods and flavors as well.  A favorite of mine is the hickory.Once the char marks a…

Simple Lavender Shortbread Cookies

My mother has been growing lavender for a couple years, brought to us by her friend with the green thumb. I've been eyeing them for shortbread cookies for some time. Lavender is often paired with sweets for a savory-sweet culinary blend.  These are a delicious, buttery blend of yummy goodness.


1 stick unsalted butter, softened
1 stick salted butter, softened
1/2 cup powdered sugar, and a bit more.
2 cups all-purpose, unbleached flour
1 Tbsp. lavender flower
Preheat oven to 350F.In a large mixing bowl, cream together everything until crumbly dough forms.Powder the surface with more powdered sugar.  Knead like crazy until soft, pliable dough forms.  Roll 1/4 inch thick and cut. Finish with a dusting of granulated or decorative sugar. I used turbinado.Place on parchment.  Bake 15-20 min, until lightly golden.
Makes 16 cookies at 180 calories each.

Individual Cardamom & Black Plum Upside-Down Cake

Alton Brown is my Spirit Animal, both in his sweets and his epic weight loss.  So when I saw his Individual Peach Upside-Down Cake, I knew I had to tinker with it. Generally, I avoid peach in baked goods, as my mother is allergic to them.


I have no idea what the original tastes like, but this is absolutely heavenly.

4 Tbsp light brown sugar, packed
1 1/2 Tbsp unsalted butter
1 black plum, skin on, but washed well
1 1/4 oz. all-purpose flour
1/2 tsp baking powder
pinch baking soda
pinch kosher salt
4 Tbsp. coconut milk
1/4 tsp. vanilla bean paste
Cardamom
Preheat oven to 350F.Melt the butter. Divide 3/4 Tbsp butter between 2 ramekins, and roll them to coat the bottom evenly.Sprinkle butter with 1 Tbsp. of brown sugar for each ramekin (2 Tbsp). Lightly dust with cardamom. I said LIGHTLY. You don't want it to overpower the vanilla bean and plum.Cut plum into 12-14 pieces, and set on sugar evenly distributed on sugar and between ramekins. That's 6-7 pieces each.In a medium bowl, wh…