September 22, 2009
I remember watching one of my former roommates in awe as she whipped up an apple crisp in 10 minutes flat, without a recipe. It wasn’t until I made it myself that I realized how easy it really is. It’s really hard to screw up an apple crisp, even if you estimate the measurements. It’s a pretty healthy dessert that tastes amazing, and you can make it on a whim because you’ll probably have the ingredients on hand. In fact, I did that last night when a friend came by unexpectedly for dinner, marking the second time I made apple crisp in a week. I found this recipe on Cooks.com and adjusted it slightly.
4 medium apples, sliced (I used half Granny Smiths for tartness and half Fuji, but any combo will work)
3/4 cup packed brown sugar
1/2 cup oats
1/2 cup all-purpose flour
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup butter, softened (you can use a bit less if you prefer)
Preheat oven to 375 degrees. Grease square (8 x 8) baking dish with butter and arrange apple slices on the bottom. Mix the other ingredients well in a medium sized mixing bowl; the mixture should end up crumbly. Sprinkle it over the apples, covering them. Bake until the topping is golden brown and the apples are tender, 30-35 minutes. If you like the topping extra crispy, turn off the oven but leave the baking dish to warm inside for another 10-30 minutes.
Serves 6. Serve warm, by itself or with cream or vanilla ice cream. Makes a great breakfast when topped with whole milk yogurt and crumbled walnuts, as pictured above.
September 15, 2009
Tonight I had a random craving for a chocolate peanut butter smoothie and decided to make one up. I fancy myself a darn good smoothie maker. It must have been my professional training at Jamba Juice during that month in college. There, I learned to keep frozen fruit on hand for when the smoothie mood strikes, and to think of a blender as a necessity.
Although this smoothie is pretty healthy, full of potassium from the bananas and protein from the peanut butter, it tastes like a thick, creamy, chocolatey milkshake. (Darren doesn’t like bananas, but he couldn’t taste them very much.) As with all smoothies, you can improvise with this one. If I’d had chocolate syrup, for example, I would have used it instead of cocoa powder, because it blends better.
Tip: Frozen fruit, particularly bananas, makes smoothies thicker and icier than unfrozen fruit. Buy bags of organic frozen berries to keep in the freezer. Also, get in the habit of freezing sliced bananas in Ziploc bags–particularly those that are too ripe to eat.
- 1 1/4 cup milk (whatever type you like; I use almond)
- 1 tablespoon unsweetened cocoa powder + 2 teaspoons brown sugar (you can substitute sweetened cocoa powder or chocolate syrup)
- 2 tablespoons creamy peanut butter (or almond butter)
- 2 small bananas or 1 large one, preferably sliced and frozen in advance
- 1 handful of ice cubes
Blend everything together until thick and smooth. Enjoy!
April 27, 2009
So I made these this weekend. Be warned, they are extremely addictive and way too easy to eat way too many. Kind of like a cupcake but not really, so I’m calling them explosions. No dynamite necessary.
Ingredients for Batter
1 package of Yellow Cake Mix
3 oz package of Lemon Pudding Mix (I could only find sugar free at the store, so I added a couple sprinkles of sugar to the mix.)
3/4 cup Vegetable Oil
Splash of Lemon Juice
Ingredients for Glaze
4 cups Powdered Sugar
1/3 cup fresh lemon juice (about 1 and half lemons)
1 Lemon zested
3 Tablespoons Vegetable Oil
3 Tablespoons Water
Preheat oven to 350.
Mix all cake ingredients together. It will be very thick, not at all the consistency of cake batter. Take a mini muffin tin and spray very well with some sort of cooking spray. Fill muffin tins about half way. This makes about 4 dozenish. Bake for 12 minutes.
When they’re done, just turn muffin tin over onto a towel or rack and shake the tin.
While they’re cooking you can make the glaze. Sift the flour, don’t sift the flour. Up to you. I didn’t and the glaze was still smooth and delicious. For easy glazing, you can just pick up the muffin/cupcake by the bottom and dip into glaze fully coating the top. Let the glaze harden before fully enjoying or storing.
My next plan on these is to experiment with different flavors. Maybe strawberry explosions.
April 9, 2009
Okay, my old roommate and I made these for book club last month and they were A-mazing. I feel not sharing this would be a disservice. Recipe is from Giada De Laurentiis.
1/2 cup mascarpone cheese, at room temperature
2 tablespoons sugar, plus extra for sprinkling (I used powdered sugar for dusting)
1/2 teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup fresh or frozen and thawed blueberries
2 (9-inch) refrigerated pie crusts
1 egg, beaten
Vegetable Oil for frying
In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.