Joy the Baker —
I feel like I’m grasping tight to the things around me these days. I’m probably the first to shrug off the change of season, the change of moving cities, and the change of traveling a ton as no big deal…. but it all adds up to matter and I have to admit I feel a little crazy in the brain. This season I’ve started a new workout routine. Since I’ve moved away from my beloved SoulCycle in California, I’ve started practicing Bikram Yoga in New Orleans. I’m terrible. Who knew bending could be so dang challenging? I’ve also taken out my Tender cookbook (a Spring go-to) and am daydreaming my way through Donald Link’s Down South cookbook in an effort to acclimate myself to my new city and surroundings. Here are a few more Spring flings I’m into these days. 1•• I am very pale. 2•• I absolutely LOVE this Ellovi Body Butter. 3•• I’m thinking of sporting short fingernails with Blue Orchid Nail Polish as the weather gets warmer. 5•• When I was a teenager my mom told me that I had a ‘hat face’.
Recipes by Amanda's Cookin
Stephanies Kitchen – Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting
My kids have been running around the house like chickens with their heads cut off. Tornados really. I don’t know if it is because we got our usual winter snowstorm in early spring, or if they are just tired of being in the house. Maybe a combination of both. So what does a Mom do when her kids are running around screaming and beating each other with wooden spoons and spatulas? We love Snickerdoodle cookies at our house. Have an awesome week. Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting makes 18 cupcakes 1 1/2 cups cake flour (or add 1 tablespoon cornstarch per 1 cup all purpose flour to make your own cake flour) 1/2 tablespoon baking powder 1/4 teaspoon salt 1/2 tablespoon cinnamon 1/2 cup butter, at room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla 2/3 cup milk In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Cinnamon Cream Cheese Frosting Cream the cream cheese and butter until creamy and smooth. Happy Baking! xoxo, Steph
Recipes | Soups | Berkeley Bowl
Ingredients 8 slices bacon, diced 1 ½ cups diced leeks 1 cup diced white onion 1 cups diced celery ½ cup diced carrot ½ gallon clam juice 2 lbs peeled and cubed potatoes 2 tsp salt 1 tbl fresh dill 2 tbl fresh thyme Ground black pepper to taste ½ gallon half and half ½ lb butter ½ lb flour 2 lbs mined clams Directions Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add butter and melt, add onions, leeks, celery, and carrots, and cook 5 minutes. Add flour and cook for 5 minutes. Cook potatoes in clam broth until slightly tender but not cooked through.
Foodbuzz - Foodbuzz
How to Make Black Beans from Scratch | Eat Well. Live Well. Be Well.
You can save lots of money buying black beans in bulk and cooking them in batches. This recipes makes enough beans so you can freeze half and enjoy the rest for leftovers. Things You’ll Need: 4 cups dried black beansLarge pot& lid10 cups waterSpices, such as bay leaves, oregano and whatever you fancySpoon1 chopped onions6 crushed garlic clovesLadleSalt and pepper to taste Directions: 1. 2. 3. 4. 5. 6. 7. Vegan Mofo, Take 1 I made a big pot o’ beans yesterday, and we ate black bean burritos for dinner. I stuffed a whole wheat tortilla with roasted red pepper hummus, spinach, matchstick carrots, and a generous amount of black beans. Steamed broccoli for a side, and we enjoyed a yummy dinner. I ate every last bite on my plate… And then it was time for dessert. Pumpkin Pie! Eat well, Carolyn Like this: Like Loading...
one-pan dark chocolate chunk skillet cookie
For some reason, I was craving this on Saturday. Nothing else would do. All I wanted was a warm, gooey, chocolate chip cookie, straight out of an iron skillet. With just a little ice cream. I flipped through a cookbook or two, and discovered you could make chocolate chip cookies with melted butter. One recipe (from The Weekend Baker by Abigail Dodge) even had you mix the entire dough in the saucepan where you melted the butter, and then scoop out the cookies from there. As this was a lazy Saturday, and my intent was only to satisfy my craving (not a den of Cub Scouts’ or a mob of preschoolers’), I exercised no financial caution and dumped an entire cup of chopped Valrhona chocolate into the mix. To make this, since it is such a simple recipe, use the very best ingredients you can. And then run a 5k. Now I know that most of you don’t have an enormous bar of Valrhona chocolate lying around. I know. To order the same Lodge Logic Skillet that I used, you can find it right here on amazon. 1.
broccoli parmesan fritters
Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter. In the bottom of a large bowl, lightly beat your egg.
