When the temperatures reach over 90 degrees by noon, spending 2-3 hours in the kitchen baking doesn’t really sound like the best way to relax. However, when you’re a baking fiend and just have to get your fix, night baking is the best way to go. Continue reading “Night Baking”
For Easter, I was craving something fresh and spring-like. Also, chocolate. Dark chocolate to be precise. I usually make a lemon pound cake around Easter, but this year I wanted to switch it up. Feast your eyes on this fluffy cloud of deliciousness.
After scouring the interwebs, I came across this recipe for chocolate cake and this recipe for coconut buttercream. I modified both recipes a bit. For the chocolate cake, I used strong black coffee, instead of the espresso powder and dark chocolate cocoa powder, instead of regular. For the buttercream, I used the remaining of my coconut extract, instead of canned coconut milk. I just couldn’t justify opening an entire can of coconut milk for a few tablespoons. Both the cake and buttercream turned out great and I used some organic coconut flakes to finish off the cake.
There’s something so relaxing about baking. It helps me destress when the world has got me down. And lately, I need a lot of activities to help me destress. Plus, unlike, say yoga or walking around your neighborhood, when you bake, you get to eat it when it’s done.
After eating a breakfast of sticky icky bacon and chocolate chip banana bread, I decided to whip up a quick quiche so that I’d have something to munch on while downing mimosas. What’s a snow day without mimosas? It’s boring. That’s what it is – boring. Continue reading “Good Eats: Sausage and Cheese Quiche”
I’ll be honest, before a few years ago, I had never tasted fried chicken and waffles. I remember hearing about it and thinking that it was a very odd combination. Then, I attempted my first stab at the southern dish via Bobby Flay. After that, I tried a few restaurant versions and determined to create my own twist on the classic. Continue reading “Saturday Brunch: Fried Chicken & Waffles”
It’s been one of those weeks where the slightest thing bothers me. I’m not sure why this happens, but it usually coincides with a four-day weekend.
It’s Wednesday evening and I’m sitting on my living room floor with my half eaten dinner in front of me. My apartment is small and doesn’t have a dining room or eat in kitchen, so my coffee table is where I eat at night.
My desk in the corner technically doubles as a dining table, but who has the time or energy to pull that bad boy out every night? Maybe when I have a dinner party I’ll drag it out and make use of it’s proper form. Maybe.
Despite the 90-degree heat wave we’re currently experiencing in Baltimore, I’m craving fall. This could’ve been a bourbon cider post, but I had some tea bags remaining and borderline overripe fruit, so I figured, why not?
This tea is not too sweet and helps you get rid of farmer’s market fruit that will quickly go bad before you can pack it in your lunch bag.
Sweet Bourbon Tea
1 pitcher of tea (homemade or store bought, your call)
1 cup of bourbon
1 lemonata San Pellegrino
Splash of triple sec
Muddle the fruit and place in the pitcher. Refrigerate the pitcher of fruit while you make the tea. If you bought your tea, simply pour it into the pitcher over the muddled fruit.
Add in your bourbon and top off with the San Pellegrino. Taste and add the triple sec if you please. I added a splash because I made my tea slightly bitter due to the addition of the ripe fruit.
Pour into your glass. Sip and repeat.
I like to consider baking my sport. I am a hardcore baker with a black belt in flavoring. Yea, I said it. I love mixing it up and laying it down in the kitchen. I am in my element when the holidays roll around.
Need an Easter chocolate torte? Done.
Craving a Fourth of July cherry pie? Boom!
Longing for some Christmas Eve cookies? I thought you’d never ask!
Along with Christmas Eve cookies, I needs my Christmas cake. And here are some of my favorites. Feel free to serve all of these cakes with coffee, milk, and love. Happy Baking!
Summer time is when fresh fruit rules. Fruit inspired desserts take front and center. I mean, honestly, what goes better with hot weather and barbeques than roasted peaches? And ice cream. Don’t ever forget the ice cream.
I adapted this Roasted Peaches recipe. Eat up and enjoy!
2 peaches, halved
2 tbsp Grand Marnier (love this stuff)
2 tbsp butter
1/2 cup brown sugar
1 tsp vanilla extract
Preheat oven to 350F. Place the butter and brown sugar into a glass baking dish and bake for 5 minutes.
Stir in vanilla extract and Grand Marnier and place the peach halves into the dish. Bake for 15 minutes. Scoop out some of your favorite ice cream and Eat a lot of peaches!
So, one of my dearest, closest friends is having another baby. Her baby boy will be here in September and to ensure that she has everything she needs for her second bundle of joy we’re all gathering for a “Sprinkle”! For those of you who don’t know, a shower is when you have your first baby. Guests literally shower you with gifts, diapers, and Baby Magic body wash. Should you choose to have another baby, your friends may opt to throw you a sprinkle. Instead of getting towers of diapers and random onesies that say “The Ladies Love Me” or “Suri ain’t got Nothin on Me”, your friends may opt to get you ear plugs or a wine of the month membership. Your mom will still get you that diaper tower though, no worries.
I know that I am of that age where procreation is running rampant, but I can barely imagine having a baby. Honestly. I mean think about it; no coffee, sushi, wine, coffee, deli meat, salmon… and did I mention no coffee!?!?!?! I just….I just can’t. Just thinking about makes me reach for my wineglass. Luckily, my wine glass is full of sangria. What’s that you say? You want sangria too? Oh, I got you honey. Now sit back and drink up. Pass that onesie over here….yes, it is adorable.
Makea’s Sprinkle Sangria
1 bottle of sauvignon blanc
1 bottle of moscato
1/2 cup of peach schnapps
1/2 cup of grand marnier
2 cups of fresh cut fruit (strawberries, grapes, apples, oranges)
Soak the fruit in the Grand Marnier and Peach Schnapps for 4-6 hours. In a pitcher, combine the sauvignon blanc and moscato wines. Stir in the marinated fruit. Now you can add just the fruit, but why would you do that? Go ahead and pour it all in the wine. Mix in some ice cubes and drink up ladies….It’s a party!
What do you get when you mix two of my favorite things: pomegranate juice and tequila? A good ass margarita, that’s what. Introducing your next afternoon delight.
What you need:
1 3/4 cups chilled pomegranate juice
1 1/2 cups silver tequila
1 cup triple sec
2/3 cup fresh lime juice
lime wheels, for garnish
What you do:
Rim glass with Kosher salt and mix pomegranate juice, tequila, triple sec, and lime juice together in a pitcher. Stir in ice and pour in your glass.
I have a problem. I have always had this problem. My problem is that when I get a craving I will stop at nothing until I fulfill that craving. What do I crave? Well my friend, what I don’t crave would be the more succinct answer. On any given day I could desire a piece of red velvet cake, a cocktail made of elderflower liqueur and white wine, or pizza with tomatoes, spinach, and grilled chicken. Yesterday I happened to be craving blueberry pie. Blueberry Crumble Pie to be precise. So, after watching the last few episodes of The Tudors, I decided to pull myself out of my funk by baking. Baking cures a multitude of ailments: common cold, extreme fatigue, fever, and syphilis. Actually, I’m not sure about the legitimacy of any of the previous sentence. You should probably take something for those types of issues. Especially the syphilis. But, I bet if you ate a piece of freshly baked pound cake with crème anglaise and strawberries you would feel terrific! So…weigh the pros and cons before making any rash decisions.
The recipe I used for the Blueberry Crumble is from Martha Stewart’s website and you can find it here. It is super easy to whip up and what you get in return is truly amazing. I paired my slice of pie with some pistachio gelato and made some fresh coffee in my French press. Talk about an afternoon delight.
I had to make coffee to drink with this deliciousness. A nice dark roast should be robust enough to counter the sweetness in the blueberry crumble and pistachio gelato….