i haven't cooked in a while, unless you count the amazing box-mix cupcakes I made for Husbear and friends while upstate celebrating Valentine's Day over the weekend.
while they were delicious (strawberry cupcakes with chocolate frosting, mmmmmm!), they were not a recipe by any means.
but Husbear made a delicious noteworthy meal that I will share with you.
there's no recipe, just some yummy ingredients thrown together in a skillet.
he heated olive oil over the stove, then added LOTS of fresh chopped garlic and salt & pepper.
when the garlic was brown, he added some spices (most likely oregano and parsley, i don't think he quite knows!) and tossed it with some angel hair pasta, and served with buttery garlic bread. YUM. i loved how crispy the little garlic pieces were. i bet this would be amazing tossed with some shrimp (but honey is a vegetarian, so those were obviously left out.)
that is all.
and it was delicious, and so is he.
our valentine's day was delightful, by the way.
terra and i made some roasted potatoes and roasted garlic broccoli and a side salad, which we served with the juicy NY strip steaks and portabello mushroom caps the boys grilled up.
then we all settled in by the fire to enjoy the company and the food.
beautiful.
pictures to come, as soon as we get them from terra.
Monday, February 16, 2009
Sunday, February 8, 2009
Good Luck Muffins
I almost forgot to mention a very crucial detail in the whole new job ordeal.
I brought muffins to my interview.
AMAZING muffins!
I hereby dub these muffins
DomestiKatie's Good Luck Muffins: aka Whole Wheat Cranberry Orange Muffins
Ingredients:
1 tablespoon margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
3 tablespoons grated orange zest
1 cup orange juice
1/2 cup unsweetened applesauce
2 lightly beaten eggs
1 cup dried or fresh cranberries, chopped
Directions:
1. Preheat the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
2. In a small bowl, combine the margarine or butter, brown sugar, and cinnamon.
3. In a large bowl, combine the flour, baking powder, baking soda, salt, granulated sugar, and orange zest.
4. In another large bowl, mix the orange juice, applesauce, eggs, and cranberries, if desired. Add to the flour mixture and stir until just combined. Do not overmix.
5. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
6. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.
*A tip I learned from Howtoeatacupcake: add half of the cranberries to half of the orange juice and microwave until hot. drain off the OJ, and puree the cranberries a little bit, then add to the mixture. It adds little extra bright flavor to the batter!
The cupcakes turned out amazing, especially the brown sugar cinnamon crumble on top!
I wish I had taken a picture of these, but they went wayyy too fast for me to capture them. :)
I brought muffins to my interview.
AMAZING muffins!
I hereby dub these muffins
DomestiKatie's Good Luck Muffins: aka Whole Wheat Cranberry Orange Muffins
Ingredients:
1 tablespoon margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
3 tablespoons grated orange zest
1 cup orange juice
1/2 cup unsweetened applesauce
2 lightly beaten eggs
1 cup dried or fresh cranberries, chopped
Directions:
1. Preheat the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
2. In a small bowl, combine the margarine or butter, brown sugar, and cinnamon.
3. In a large bowl, combine the flour, baking powder, baking soda, salt, granulated sugar, and orange zest.
4. In another large bowl, mix the orange juice, applesauce, eggs, and cranberries, if desired. Add to the flour mixture and stir until just combined. Do not overmix.
5. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
6. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.
*A tip I learned from Howtoeatacupcake: add half of the cranberries to half of the orange juice and microwave until hot. drain off the OJ, and puree the cranberries a little bit, then add to the mixture. It adds little extra bright flavor to the batter!
The cupcakes turned out amazing, especially the brown sugar cinnamon crumble on top!
I wish I had taken a picture of these, but they went wayyy too fast for me to capture them. :)
Not a recipe, just a lot of joy!
i fell back in love with new york today.
all it took was a stroll under the manhattan bridge with my husband and my dog, looking at the incredible view, feeling the sunshine on my face and the cool breeze lifting my hair up in swirls around my face, my scarf flapping in the wind.
oh, and the job of my dreams, waiting for me to start a week from monday.
finally...
finally.
i love it here again.
now i'm going to clean my apartment and make it shine.
i'm home.
...oh, the dream job?
taking care of a tiny little baby named miles, only 9 weeks old.
getting paid what i do now, but in 4 days a week instead of 5.
working with parents who have made this baby their whole world and would give anything to see that he has the very best in life.
in the most delightful neighborhood nyc has to offer, Down Under the Manhattan Bridge Overpass. DUMBO.
is this disneyworld?
it feels like it.
all it took was a stroll under the manhattan bridge with my husband and my dog, looking at the incredible view, feeling the sunshine on my face and the cool breeze lifting my hair up in swirls around my face, my scarf flapping in the wind.
oh, and the job of my dreams, waiting for me to start a week from monday.
finally...
finally.
i love it here again.
now i'm going to clean my apartment and make it shine.
i'm home.
...oh, the dream job?
taking care of a tiny little baby named miles, only 9 weeks old.
getting paid what i do now, but in 4 days a week instead of 5.
working with parents who have made this baby their whole world and would give anything to see that he has the very best in life.
in the most delightful neighborhood nyc has to offer, Down Under the Manhattan Bridge Overpass. DUMBO.
is this disneyworld?
it feels like it.
Monday, February 2, 2009
Breassert.
So last week, I had a really bad day.
And Husbear made me breakfast, for dinner. My FAVORITE DINNER OF ALL TIME.
Well today, Husbear had a bad day.
So what did i do?
I made him breakfast, for dessert.
Here's what ensued:
DomestiKatie's version of howtoeatacupcake.net's
French Toast Cupcakes!:
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup butter, melted and then cooled
2 eggs
1 tbsp maple syrup
1/2 cup milk
1 package (8 ounces) cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 tsp ground cinnamon
1 tbsp maple syrup
Directions:
1. Preheat oven to 350'F and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple syrup and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
Frosting:
Place the cream cheese, syrup, and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
and Voila! French Toast Cupcakes!
And Husbear made me breakfast, for dinner. My FAVORITE DINNER OF ALL TIME.
Well today, Husbear had a bad day.
So what did i do?
I made him breakfast, for dessert.
Here's what ensued:
DomestiKatie's version of howtoeatacupcake.net's
French Toast Cupcakes!:
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup butter, melted and then cooled
2 eggs
1 tbsp maple syrup
1/2 cup milk
1 package (8 ounces) cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 tsp ground cinnamon
1 tbsp maple syrup
Directions:
1. Preheat oven to 350'F and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple syrup and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
Frosting:
Place the cream cheese, syrup, and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
and Voila! French Toast Cupcakes!
SOUPerbowl photos!
Everything was a smashing success, and the food vanished almost before I got to try any of it, WHICH i take as a serious compliment.
This is one of my most fond memories in the apartment.
Anyway, here we go!
Cheddar Broccoli Soup: (Serves 6, but i made two large batches)
Ingredients:
* 1/4 cup butter
* 1 onion, cut into medium dice
* 3 cloves (more if you want!) minced fresh garlic
* 1/2 teaspoon ground white pepper
* 2 large heads chopped broccoli
* 1 quart vegetable broth
* 1/2 cup all-purpose flour
* 1 1/2 cups whole milk (i used half & half to make it creamier!)
* 8 oz sharp cheddar cheese (or more...i suggest doubling this!...also, make sure you don't buy pre-shredded cheese. it doesn't melt nearly as well as freshly grated cheddar.)
* salt to taste
Directions:
1. Melt butter over medium heat in a stockpot.
2. Cook onion in butter until softened.
3. Add garlic and pepper; cook for 1 minute
4. Stir in broccoli, and stir in vegetable broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
5. Whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened.
6. Reduce heat, and stir in cheese until melted and heated through.
7. Season with salt to taste.
mmm!
***
Cheddar Bay Biscuits: (courtesy of howtoeatacupcake.net!)
-this yielded her 8 large biscuits. i doubled the recipe and managed 24 small biscuits.
1 1/4 cups Bisquick mix
1/2 cup cold whole milk
2 tablespoons cold butter
3 cloves fresh garlic, minced
1/2 cup fresh grated sharp cheddar
1 tablespoon butter, melted
1/8 teaspoon dried parsley flakes
2 cloves fresh garlic, minced
Pinch of salt
1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork (she froze the butter first, then grated it with a box grater to eliminate this step). You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and garlic. Mix by hand until combined, but don't over mix.
3. Drop small portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in remaining garlic and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
(the hit of the night, i believe.)
***
Elle's BBQ Tofu Bites:
Ingredients:
* 3 pkg extra firm tofu
* 1 jar of your fave bbq sauce! Elle likes Sweet Baby Ray's!
Directions:
1. drain and cube tofu into 1"(ish) cubes
2. fry cubes in 2 tbsp vegetable oil in preheated skillet, turning until all sides are golden brown.
3. drain oil.
4. add bbq and let simmer until sauce is thick and sticky.
5. serve with toothpicks!
easy and delicious! another hit!
***
Red Velvet Cupcakes with Vanilla Cream Cheese icing: yields about 2 dozen cupcakes
(i got the basics of this from howtoeatacupcake (my hero!) and made some adjustments.
here's what i came up with:)
Ingredients:
* 1 1/2 cups of sugar
* 1/2 cup (1 stick) of butter, room temperature
* 2 eggs, room temperature
* 2 1/3 cups of flour
* 4 tbsp Nestle's cocoa powder
* 1 tsp of baking soda
* 1 tsp of baking powder
* 1/2 tsp of salt
* 1 cup of buttermilk (can be made by dropping 1 tbsp vinegar into milk and letting set for 10 minutes.)
* 1 1/2 tbsp of red food coloring
* 1 tsp of vanilla extract
* 1 tsp of vinegar (white or apple cider)
Frosting ingredients
* 1/2 cup of butter (1 stick), room temperature
* 8 oz of cream cheese (1 package), room temperature
* 2 1/2 cups of powdered sugar
* 1 tsp of vanilla extract
Directions:
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 2/3 way full. Bake for 18-22 minutes or until a toothpick comes out clean.
Icing:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar. Pipe onto cooled cupcakes.
This is one of my most fond memories in the apartment.
Anyway, here we go!
Cheddar Broccoli Soup: (Serves 6, but i made two large batches)
Ingredients:
* 1/4 cup butter
* 1 onion, cut into medium dice
* 3 cloves (more if you want!) minced fresh garlic
* 1/2 teaspoon ground white pepper
* 2 large heads chopped broccoli
* 1 quart vegetable broth
* 1/2 cup all-purpose flour
* 1 1/2 cups whole milk (i used half & half to make it creamier!)
* 8 oz sharp cheddar cheese (or more...i suggest doubling this!...also, make sure you don't buy pre-shredded cheese. it doesn't melt nearly as well as freshly grated cheddar.)
* salt to taste
Directions:
1. Melt butter over medium heat in a stockpot.
2. Cook onion in butter until softened.
3. Add garlic and pepper; cook for 1 minute
4. Stir in broccoli, and stir in vegetable broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
5. Whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened.
6. Reduce heat, and stir in cheese until melted and heated through.
7. Season with salt to taste.
mmm!
***
Cheddar Bay Biscuits: (courtesy of howtoeatacupcake.net!)
-this yielded her 8 large biscuits. i doubled the recipe and managed 24 small biscuits.
1 1/4 cups Bisquick mix
1/2 cup cold whole milk
2 tablespoons cold butter
3 cloves fresh garlic, minced
1/2 cup fresh grated sharp cheddar
1 tablespoon butter, melted
1/8 teaspoon dried parsley flakes
2 cloves fresh garlic, minced
Pinch of salt
1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork (she froze the butter first, then grated it with a box grater to eliminate this step). You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and garlic. Mix by hand until combined, but don't over mix.
3. Drop small portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in remaining garlic and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
(the hit of the night, i believe.)
***
Elle's BBQ Tofu Bites:
Ingredients:
* 3 pkg extra firm tofu
* 1 jar of your fave bbq sauce! Elle likes Sweet Baby Ray's!
Directions:
1. drain and cube tofu into 1"(ish) cubes
2. fry cubes in 2 tbsp vegetable oil in preheated skillet, turning until all sides are golden brown.
3. drain oil.
4. add bbq and let simmer until sauce is thick and sticky.
5. serve with toothpicks!
easy and delicious! another hit!
***
Red Velvet Cupcakes with Vanilla Cream Cheese icing: yields about 2 dozen cupcakes
(i got the basics of this from howtoeatacupcake (my hero!) and made some adjustments.
here's what i came up with:)
Ingredients:
* 1 1/2 cups of sugar
* 1/2 cup (1 stick) of butter, room temperature
* 2 eggs, room temperature
* 2 1/3 cups of flour
* 4 tbsp Nestle's cocoa powder
* 1 tsp of baking soda
* 1 tsp of baking powder
* 1/2 tsp of salt
* 1 cup of buttermilk (can be made by dropping 1 tbsp vinegar into milk and letting set for 10 minutes.)
* 1 1/2 tbsp of red food coloring
* 1 tsp of vanilla extract
* 1 tsp of vinegar (white or apple cider)
Frosting ingredients
* 1/2 cup of butter (1 stick), room temperature
* 8 oz of cream cheese (1 package), room temperature
* 2 1/2 cups of powdered sugar
* 1 tsp of vanilla extract
Directions:
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 2/3 way full. Bake for 18-22 minutes or until a toothpick comes out clean.
Icing:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar. Pipe onto cooled cupcakes.
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