(Taken from my new obsession and one of the best food blogs I have read : http://www.lottieanddoof.com/ )
Sweet or salty?
Sweet, if i must choose. But what I really adore is the perfect combination of the two. Like a chocolate covered pretzel. Or salted caramel. Oh, heaven.
Chocolate or vanilla?
Decadent, melt in your mouth milk chocolate. Nothing fancy, just pure melty goodness.
Hot or mild?
I wish I loved spicy foods, because mild is just so boring. But I simply do not like to be in pain while I enjoy a tasty meal.
What won’t you eat?
Mushrooms. Any and all kinds. I can't handle even the smell of them. I will not be convinced.
Favorite object in your kitchen?
The wooden panels on either side of the stove that my great-grandmother hand painted with gorgeous peacocks.
What are you scared of in the kitchen?
The dark recesses above the fridge. I don't want to know what lurks back there.
Do you prefer to cook alone or with others?
Alone, for people. Too many cooks in the kitchen really stress me out, and cooking is a great way for me to unwind and get creative. However, if someone were to offer to help me prep things, I'd gladly accept the help. And I do like it when people pop their head into the kitchen so I don't feel lonely. Mostly, I just like to be able to accept all the credit! Ha!
What country would you move to for the food?
Oh, Italy. In a heartbeat.
If you were to come back as a fruit or vegetable, what would you be?
Probably something weird like an olive. (I like Jen's answer, so I'm keeping it!)
What’s for dinner?
Hopefully, pizza. Delivered. I don't have the energy to cook!
Most memorable meal?
This Christmas, Husbear and I hosted an Orphan's Christmas Dinner for those of our friends who found themselves stuck in the City for the Holidays, like us. This was my way to do something to take my mind off the heartache of not being able to be with my family. So I planned an incredible menu of Creamy Parsley and Pistachio Fettucine, Roasted Broccoli, Garlic mashed potatoes, and Panettone Bread Pudding for dessert (everything was beautiful and delicious) and served it to my little New York family. It was our first married Christmas, and I really and truly felt maternal in the most beautiful way. I love to serve those close to my heart.
YOUR TURN!
especially Laura (from Piece of Cake) and Cassie (from How to Eat a Cupcake)!
Also, my very favorite chocolate chip cookie recipe, coming soon, as well as a review for the Best Steakhouse Ever, Morton's (in Brooklyn).
I apologize for the lack of posts recently.
Husbear and I just celebrated our first wedding anniversary this weekend! We've been pretty...uh, busy. ;) But soon, my loves. Soon, you will have treats.
Tuesday, March 24, 2009
Monday, March 2, 2009
Dairy-Free Blueberry Muffins:
So it seems that Miles, the little guy I take care of each day, is allergic to cow's milk protein. Since he breastfeeds, that means his mama is off dairy.
She is not very thrilled about this recent development.
I'm doing what I can to help make the transition a little easier by showing her that dairy-free treats are often just as good, if not better, than their milky counterparts.
First, I got her hooked on soy chai lattes. MMMMM!!
Second, I baked her these:
Dairy-Free Blueberry Muffins:
Ingredients:
3 cups of all-purpose flour (i used whole wheat, which makes for a thicker set, but if you want fluffy and light, use all-purpose!))
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tbsp unsalted milk-free margarine, softened
5 tbsp natural applesauce
1 cup sugar
2 large eggs
1 1/2 cup soy yogurt (i used strawberry! mmm! i was also a little short, so i made up the difference in soy milk.)
1 tspn lemon or orange zest (i used orange.)
1 1/2 cups blueberries
1 tbsp flour (if using defrosted frozen berries)
Directions:
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the zest.
4. Mix in 1/3 of dry ingredients. Mix in 1/2 of yogurt. Repeat until all ingredients are just incorporated- Do not over beat! Fold in the berries.
*If you are using frozen berries (like i did), defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5. Grease a 12 cup muffin tin. Fill cups about 2/3 full. Bake until muffins are golden brown, about 20 minutes. Test with a toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Camera battery is dead and i don't have the energy to find the charger today, so you will just have to trust that these muffins are delicious and beautiful.
Now baby, mama, and nanny are all happy! Hooray!
In other news, it's a crazy snowy blizzard out there. Blegh.
She is not very thrilled about this recent development.
I'm doing what I can to help make the transition a little easier by showing her that dairy-free treats are often just as good, if not better, than their milky counterparts.
First, I got her hooked on soy chai lattes. MMMMM!!
Second, I baked her these:
Dairy-Free Blueberry Muffins:
Ingredients:
3 cups of all-purpose flour (i used whole wheat, which makes for a thicker set, but if you want fluffy and light, use all-purpose!))
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tbsp unsalted milk-free margarine, softened
5 tbsp natural applesauce
1 cup sugar
2 large eggs
1 1/2 cup soy yogurt (i used strawberry! mmm! i was also a little short, so i made up the difference in soy milk.)
1 tspn lemon or orange zest (i used orange.)
1 1/2 cups blueberries
1 tbsp flour (if using defrosted frozen berries)
Directions:
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the zest.
4. Mix in 1/3 of dry ingredients. Mix in 1/2 of yogurt. Repeat until all ingredients are just incorporated- Do not over beat! Fold in the berries.
*If you are using frozen berries (like i did), defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5. Grease a 12 cup muffin tin. Fill cups about 2/3 full. Bake until muffins are golden brown, about 20 minutes. Test with a toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Camera battery is dead and i don't have the energy to find the charger today, so you will just have to trust that these muffins are delicious and beautiful.
Now baby, mama, and nanny are all happy! Hooray!
In other news, it's a crazy snowy blizzard out there. Blegh.
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