Rosemary Gin Fizz

Posted on January 26, 2012 in: Food, Photos, Recipes

The roommate and I are on the hunt for specialty cocktail to serve at our wedding.  It must be appropriate for autumn since we are getting married in October.  This is perfect for me because one of my favorite drinks is apple cider and spiced rum, which we dubbed the “caramel apple” back in college.  Unfortunately, the roommate doesn’t agree with serving cold apple cider, and serving it warm would be too much of a hassle.

This just means that we have to keep experimenting with different cocktails, which isn’t such a bad thing.  This past weekend, we found two new recipes and decided to give them a try.  The first was a rosemary gin fizz.  It wasn’t too bad, but there wasn’t much rosemary flavor at all.  This could have a lot to do with the fact that we don’t have a proper tool to muddle ingredients with (We will have to remember this for the registry).  I don’t want to give up on this cocktail completely, because I think it has potential and deserves another chance, but I don’t think it is going to make it into the finalists for our wedding cocktail.

Rosemary Gin Fizz via Cookie and Kate

Ingredients:

  • 3 one-inch sprigs of fresh rosemary
  • 1 small lemon, juiced
  • 1/2 teaspoon honey
  • 1 1/2 ounces gin
  • 3 ounces club soda

Directions:

In a glass, muddle the fresh rosemary, lemon juice and honey.  Fill the glass with ice, then pour in the gin and top with club soda. Give it a little mix.  Enjoy!

1 Comment |Tags: , , , ,

Resolutions 2012

Posted on January 23, 2012 in: Books, Teaching

Yes, it is true, Organized nonsense does not get enough attention, and I am the first to admit this.  I love this little blog, but all of the picture taking, uploading to my computer and Flickr, editing, and everything else made every update very time consuming.

Good News!  My Christmas present to myself was to join the 21st century with an Iphone.  I can’t even begin to describe how much easier this little gadget is going to make the process of blog updates.  This is especially going to make the roommate happy because he gets a little antsy when I make him wait to eat until I get a few photos of whatever it  we have concocted in the kitchen.  I think now is a better time than ever to make my official New Year’s resolution of blogging more often.

On the topic of Christmas presents, I have to thank my sister for my recent lack of productivity and my new addiction…

Even though I have today off of work I am forcing myself to get through that to do list stuck to the top of what I really want to occupy my day with.  Yesterday I couldn’t tear myself away and spent about 7 hours buried in the pages of these books, so today must be filled with checking tasks off of my list.  The only problem with getting sucked in by the latest series meant for readers younger than myself is that I often notice I am reading the same books as my middle school students.  Though, even when I try and read something that I think would be more out of their realm, like Tina Fey’s Bossypants,  I still see a few students with a copy tucked in their trapperkeeper.  Oh well, maybe middle school is just the prime age to find great reading.

 

 

No Comments |Tags: , , , ,

Apple Bread…Delicious, but it’s no Cranberry.

Posted on November 9, 2011 in: Food, Photos, Recipes

I can’t stop thinking about Thanksgiving and the fact that it will bring me back to my family for a short while.  With these 12 hour work days and the exhaustion it leads to, I need something to look forward to.  That is Thanksgiving for me.  There are too many thoughts about too many stressful things running circles in my brain.  Just for a few days at the end of November, I hope that they will rest.  Until then, it will be crazy living as usual.  Apple bread makes it a little bit better.  I am also waiting for the day that it feels right to bring cranberry orange bread back in season; that is one of my most favorite days of the entire year.

Apple Bread

Apple Bread  via What’s Megan Making (minus the glaze)

Ingredients:

1 1/4 c. unsalted butter, softened
2 1/2 c. dark brown sugar, packed
4 large eggs
3 3/4 c. all-purpose flour
1 1/4 tsp. salt
2 1/2 tsp. baking soda
1 1/4 c. Greek yogurt
2  tbsp. cinnamon, ground
3/4 tsp nutmeg, ground
1 1/2 c. pecans, chopped (optional, I didn’t have any so I left them out)
2 large apples, peeled and diced

Directions:

Preheat oven to 350°. Grease 2- 9″ x 5″ loaf pans and set aside.

In a medium bowl, sift the flour, salt, cinnamon, nutmeg and baking soda together. Set aside. In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and continue beating. Slowly add the sifted dry ingredients, beating until just incorporated. Beat in the Greek yogurt. Fold in the apples and pecans. Pour the batter into the prepared pans and lightly smooth the top of each unbaked loaf. Bake for 50-55 minutes or until golden brown on the top and a toothpick inserted in the center has only a few moist crumbs when removed. Cool for 10 minutes in pan, then remove to a wire rack to cool completely.

 

 

 

 

No Comments |Tags: , , , ,

Dutch Apple Pie

Posted on November 7, 2011 in: Food, Photos, Recipes

Apple Picking

About a month ago, we had a random cold weekend here in DC, and while most of the normal people chose to hunker down and wait it out, I decided it was a perfect weekend to visit the orchard.  Not only did the roommate and I find the most amazing orchard with extra delicious apple cider (http://pickyourown.com/), but we found out that we have been doing this orchard thing wrong the whole time!  Each year we usually wait until middle to late October to pick our apples, which leads us to spend about 3 hours looking for just enough apples to make the trip seem worth it.  Of course this has other consequences, like the roommate hating this whole apple picking process.  The cold weekend that we chose to embark in our orchard adventure occurred in early October this year and we were just amazed when we were able to fill our bag with a variety of apples in less than 45 minutes.  We both walked into the first row of trees, stopped, and stared at each other in amazement that there were actually apples on the trees!  I think I have changed the roommate’s attitude toward apple picking now that we know when and where to go…we will found out in early October next year.

Heavy

While I did not match the 20 lbs of apples that we came home with last year, I did have plenty of apples to make delicious goodies with.  Let’s start with this delicious dutch apple pie (and I didn’t even have to mess with pesky pie dough).

 

Dutch Apple Pie

Dutch Apple Pie via Cutting Edge of Ordinary

 

Ingredients:
2 cups all purpose flour
1 cup packed brown sugar
1/2 cup quick cooked oats (I didn’t use quick cook, came out great)
3/4 cup butter, melted
2/3 cup granulated sugar
3 tablespoons of corn starch
1 1/4 cups cold water
3 cups diced, peeled apples (about 3 medium)
2 teaspoon of cinnamon
1 teaspoon vanilla
Directions:
Crust & Topping:
In a large bowl combine the flour, brown sugar, oats and butter. Set aside 1 cup for the topping. Press the remaining mixture into an ungreased 9 inch pie plate. Make sure to push the mixture up the sides a bit too.
Filling:
Combine the sugar cornstarch and water in a saucepan until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in the vanilla, cinnamon and apples.

Pour apple mixture into pie crust, top with reserved topping mixture. Bake at 350 for 40 – 45 minutes, or until crust is golden brown. Cool on a wire rack.

1 Comment |Tags: , , , ,

Key Lime Pie Ice Cream

Posted on August 16, 2011 in: Food, Photos, Recipes, Uncategorized

How is it possible that I, the girl who craves ice cream constantly, have only made ice cream once this summer?!  Although I still have 6 days of summer left, and 39 days until the official change over to fall, who knows if time will allow for more flavors to be tested.  Thank goodness this batch was so delicious.

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream via Hungry Housewife

 

Ingredients:

  • 1 1/2 cups whole milk
  • 3/4 cup key lime juice, fresh or bottled
  • 1/2 cup heavy cream
  • 1 14 oz can of Eagle Brand sweetened condensed milk
  • Pinch of salt
  • Zest of 2 limes
  • 3 oz semi-sweet chocolate, chopped (not too finely)
  • 3 sheet plain or honey graham crackers, crushed (not to finely)

Directions:

In a large bowl, stir together the milk, key lime juice, heavy cream, condensed milk and salt.  Cover and place in the fridge for 2 hours or until the mixture is cold.  Pour into your ice cream maker and make according to your ice cream makers directions.  Just a few minutes before the ice cream is done add the lime zest, chocolate and graham crackers.  If your chocolate and graham cracker pieces are too small, they get lost in the ice cream, so chop them up, but keep some larger chunks.  Remove from your ice cream makers bowl and place in a freezer safe container. Place in the freezer until firm.

**If you are smart, like me, you will find this delicious gelato that comes in these cute reusable containers.  I have saved up about 3 of them by this point and use them to store all of my homemade ice cream in now.  They work wonderfully and I love emptying them every time.  I just have to remember to not be fooled by the flavor marked on the front of the jar.

Key Lime Pie Ice Cream

No Comments |Tags: , , , ,

Macarons vs. Marathon

Posted on June 23, 2011 in: Uncategorized

What would I like to accomplish before I die?

Make a successfully delectable batch of macarons.

blue ridge mountains

I have never tried to make macarons, but I hear they are not the easiest thing to make successfully.  There are more stories out there about macaron failures than successes.  Not to mention that my forte lies with messing up baking projects, and I plan on living for quite a while longer, so I have time.

The roommate wants to run a marathon…I just want homemade macarons.  They will have to be above average to satisfy my requirements

1 Comment |Tags: ,

Cinnabon Cupcakes

Posted on June 20, 2011 in: Food, Recipes

Sometimes you need cupcakes, and sometimes you need cinnabon.  Let’s kill 2 birds with one stone!  2 birds with with 1 yummy, moist, cinnamony stone with cream cheese frosting…yum.

Cinnabun Cupcakes

Cupcakes are tasty, trust me, I agree with you there, but the roommate and I are only 2 people.  So, not only do I make myself happy with a batch of cupcakes, but I get to share the wealth with everyone at work.  I can eat a whole batch of cupcakes on my own, but sometimes I cannot eat them fast enough, and those lovely carbohydrate gems go to waste.   In addition, not only do you get my biased stamp of approval, but everyone that tasted a cupcake was even more approving of the recipe than I was.  Maybe sharing is best for everyone.

 

Cinnabon Cupcakes via Frosting for the Cause with Cream Cheese Frosting

Ingredients:

Cake:

  • 3 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 tsp cinnamon powder
  • 1 cup butter (room temperature)
  • 2 cups sugar
  • 4 eggs (room temperature)
  • 1 cup milk (room temperature)
  • 1 tsp vanilla extract

Frosting:

  • ½ cup (1 stick/8 Tablespoons) butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered confectioners sugar
  • 1 to 4 Tablespoons milk

Directions:

Cake:     Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners. In a bowl, mix together flour, baking powder, salt and cinnamon powder. Using the paddle attachment on a stand mixer, beat the butter until creamy.
Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full. Bake until a toothpick inserted comes out just clean 10-20 minutes. Cool for 5-10 minutes on a rack. Remove each cupcake from the tray and wrap in cling film individually to seal in moisture. Cool on wire racks and frost when cold.

Cinnabun Cupcakes

 

Frosting:    Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.  Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.  Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)  Beat until fluffy, about 1 minute.  Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

 

 

 

 

No Comments |Tags: , ,

Summer Freedom

Posted on June 17, 2011 in: Food

Now that school is over for the year, I can look forward to summer and the freedom it promises.  Now is the time to forget about school and think about delicious things like John Dalys, grilled pizza, and homemade ice cream on the roof top patio.

With an ice cream maker begging to to be taken out of the cupboard and a couple of grills just waiting to be used on the roof, I am hoping for some yummy new recipes to come along.

Grilling Pizzas

 

In order for deliciousness to occur, we find that teamwork is best;  I am in charge of making the dough and the roommate is in charge of grilling it.  For our first grilled pizza, we stuck with the tried and true, my absolute favorite: Grilled pizza on my usual pizza dough with pesto, asparagus, tomato, and goat cheese. It turned out delicious, not necessarily beautiful, but delicious nonetheless.

 

Grilling Pizza

If in doubt, Alton Brown is a great teacher when it comes to grilling pizza.

1 Comment |Tags: , , ,

Gearing up and Winding down

Posted on June 14, 2011 in: Family, Uncategorized

Don’t worry, I heard your demands.  How on earth have I managed to stay away since February?!  It is nice to feel missed though.

What has kept me so absent from the blog world? Oh, you know, just finishing up the end of the school year, prepping for a new school year, helping other people get married, thinking about getting around to planning my own, visiting the cutest niece around…

Makayla

 

meeting the most handsome nephew for the first time…

Holden

and missing them both ever since I had to leave them and come back home.

With a change of schools and change of seasons coming up quickly, hope fully I can find more time for fun things like baking and blogging.  Don’t worry, Mom and Cassie, I have a few more posts lined up already.

1 Comment

Favorite Falafel

Posted on February 20, 2011 in: Food, Photos, Recipes

Falafel is delicious…I think.  I am very picky when it comes to falafel.  Enough so that it makes me wonder how I know that I like falafel in the first place, because I can’t remember eating falafel that has met my standards of tastiness… until now.  Of course the falafel we had at Sultan’s Market in Chicago years ago does not count, because it was closer to heaven than falafel.

falafel

This recipe does require a bit of frying, which I leave completely up to the roommate.  I so completely terrified of burning the apartment down, that I am not even allowed to look at the stove while he fries up the falafel.  This recipe is definitely worth the fiery nighmares.

Best Falafel Ever via Epicurious

Ingredients:

  • 1 cup chickpeas (or 3 cups canned drained and rinsed)
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Feta Cheese
  • Tzaziki sauce
  • Pita bread

    • Directions:

    1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

    2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

    3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

    4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

    5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and feta. Drizzle with tzaziki.

    Falafel…yum!

    2 Comments