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Archive for the ‘recipes’ Category

When I learned that we would be having one of our weekly staff meetings in my apartment, I knew I would have to bake something awesome. Our staff meetings tend to have treats as we have the best administrator/office mom ever, so I wanted to make something as a treat for her as well as the rest of the crew. So I decided the way I usually do: what did I feel like baking that I had not tried to bake before!

So I made these:

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ooooooohhhh yeah

Yes, friends, cinnamon buns from scratch. And I tried to make them as healthy as I possibly could! I was sent a recipe for an imitation Cinnabon, but I’ve never really found those appealing what with the being drenched in sugar and butter (yes, I know that’s why they’re supposed to be appealing). Instead, I used the recipe from my Modern Baker cookbook and substituted raw sugar, whole wheat flour, and soy milk.

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you want one.

The recipe calls for the baker to make a brioche recipe and then use that to make the cinnamon rolls, which was a learning experience. Mainly because I don’t have a baking thermometer, so I think I scalded the yeast preventing the dough from rising as much as it should have. Or perhaps the whole wheat flour made them a bit more dense than I hoped.

They were delicious, and even a bit nutritious. If you want the recipe please just ask!

 

LM

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Levain Copycat

Related to my trip to Martha’s Vineyard is the acquisition of a delicious cookie recipe given to me by my friend Tammy. During my official week of cooking in the FOCUS kitchen, Tammy brought me a delicious cookie she made based off of the cookies sold at the Levain Bakery in New York City.

Apparently, these cookies are so good that a number of people have tried to “discover” the recipe. I mean, look at this cookie.

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Levain dark chocolate peanut butter cookie

Anyway, I asked Tammy for the recipe and she graciously hunted it down and printed it for me. So I made them for church. Naturally.

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I did modify the recipe some. I halved the number of peanut butter chips and made close to 50 cookies from a recipe that mandated that I make about 12. I neglected to mention that the cookie that Tammy gave me was almost the size of my face (granted, I do have a small head).

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I do think I’ll make these again– likely just for something special and probably without the modifications.

The recipe can be found here.

 

LM

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I loves me some portobello

Portobello Panini

So on Wednesday my friend Caitlin came over for our weekly dinner eating + Glee watching extravaganza. I have a couple of portobello mushrooms sitting in the fridge that needed to be used. I found this little slice of food heaven, and having just discovered my roommate owns a George Foreman Grill, it seemed like a timely find. I love pretty much all of the ingredients in the list, and the horseradish mayonnaise turned out especially well. I roasted up some kale as discussed in a previous post. We ended up dipping the kale in the extra horseradish mayo which was quite delicious as well. Overall, a great recipe. For some reason the combination of the carmelized onions with the horseradish and portobello made the mushrooms taste “extra meaty”, if that makes any sense at all. I would think about using a different kind of bread next time (I just used sliced whole wheat bread), I think a flatbread would work quite nicely with this sandwich.

CHOC

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I love seasonal cooking. As far as I’m concerned, it’s the only way to cook. Which means that during late summer I have a minor love affair with figs. I love the earthy taste, the strange texture, and the deep purple skin. I especially love the strange beauty of the pink inside that looks like a mutant mouth of too many teeth.

tell me that doesn't look like a mouth

So, in September, when figs went on sale, I stock piled recipes. Only I didn’t have time to make most of them until October when the season had passed. Which put a damper on my plans to make to cover recipe to the Sept issue of Vegetarian Times (the recipe that persuaded me to buy the magazine), until I read that it could be made with dried figs instead. Now, I don’t know if that’s where I went wrong, but safe to say I’m not making this again.

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There were just too many strong flavors!  The recipe called for a gorgonzola puree, kalamata olives, fresh spinach, pine nuts and figs. I used what I guess is a much saltier black olive, dried figs, and a whole wheat crust which probably complicated things further. I mean, it was ok overall, but my high expectations were not close to being met. Blerg.

 

LM

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For those who love salt…

…and are trying not to die due to hypertension.

I give you: roasted kale!

I picked up some kale at the farmarket (otherwise known as a farmer’s market (I have a passion for combining words (and also for nested parentheses)) without any real clue what kale tasted like or how it could be prepared. My first attempt was somewhat of a disaster- a stir-fry type dish with sweet potatoes and onions that I saw in a vegan cook book that materialized under my bed. So I figured I’d look on the trust ol’ internet for a different recipe, and I read that when kale is roasted it becomes crispy and delicious. I happen to love things that are crispy and delicious, so I gave it a shot. The results were much better than the first round of kale creations.

The recipe is very easy and quite tasty and goes something like this.

Because of the natural saltiness of the kale, not much salt needs to be added, but for salt fiends it does the job. I fed it to a few of my friends and they all were pleasantly surprised at the texture and flavor.

 

CHOC

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Soon, I will make these…

courtesy of design*sponge

courtesy of design*sponge

Delicious looking Gruyere and Herb scones from the lovely design blog called Design*Sponge as a part of their “In the kitchen with” series.

For the recipe and information about the bakery go here.

 

LM

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