crows: (caw)
4c whole milk
5 (heaping) tbsp dutch process cocoa
5 (level) tbsp brown sugar
1 tsp vanilla extract
hearty pinch of salt

Heat milk in saucepan (gently) over medium heat. Measure dry ingredients into measuring cup, add a small quantity of milk and mix to dissolve. Pour into saucepan and whisk periodically. Top with whipped cream.
crows: (Default)
Reprising this recipe for chocolate chip cookies tonight. At some point my sister told me to use two eggs instead of one, the result of which is slightly lighter, definitely softer and chewier cookies and since I like chewy cookies I do this now.

No particular occasion. K said he wanted cookies and autumn is a good time for baking. My boss at the store is stressed because we, well, bought a house and now we have to move the store into it, so I'm going to bring some in for us at work tomorrow as well. It's a double batch, though I'm probably not going to bake all the batter up tonight.

And that's all, folks.
crows: (caw)
3 scoops rooibos
2 scoops peppermint leaves
1 scoop each:
- mallow root
- cacao nibs
- raspberry leaf.

It's steeping right now. I bought a vanilla bean but forgot to put any in the mix. We shall see...

Edited to include: First steeping was pretty god damn good. I've made another cup. I added another scant scoop of mallow and cacao nibs, as well as a third of a vanilla bean. I did pass these brisky through a blend to break up the chunkier ingredients and mix the fluffier ones in thoroughly.

Edited AGAIN to include:
That's it. 3 scoops of rooibos, 2 of peppermint (may add a pinch more to future mixtures), 2 scoops of mallow roots or a little less, 2 scoops of cacao nibs or a little less, 1 scoop of raspberry leaf, 1/3 vanilla bean. Blend lightly to combine.

crows: (caw)
So I had some batter left from the two pies (and six tiny ready-crust pies I'd made from the extra) that was in the fridge. At a brilliant earlier suggestion from [personal profile] magistrate, this morning I used it to batter bread and griddle it french toast style.

It was fucking delicious.

That is all. As you were.


Oct. 4th, 2012 06:05 pm
crows: (red)
ENOUGH FUCKING OF THAT MAUDLIN BULLSHIT. I still feel terrible BUT IT IS TIME FOR SOME FUCKING COOKING NOW. Yesterday, I reprised this recipe with raw honey in place of the sugar and creme fraiche in place of the mascarpone. Raw honey is always amazing but I think I prefer mascarpone.

Today, I am making some of these pies.

I'll keep you posted.

Pie time, bitches.
crows: (face)
I really enjoy cooking things in my waffle iron.

Monkeybread waffles with apple butter. )

Yep, that was pretty fucking delicious.
crows: (black raven)

1 Cup Butter
1 Egg
3/4 Cup Brown Sugar (packed)
3/4 Cup White Sugar
1 Tablespoon Vanilla
2 1/2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 12oz bag chocolate chips (semisweet)

Preheat oven to 350

Let butter soften and allow egg to come to room temperature
Beat Butter, Egg, Brown and White sugar, and Vanilla, together in your bowl with an electric mixer a lot longer than you think you should. The mixture should be light in color and texture and fairly smooth and creamy when you're done (taste it, this is nearly the best part! It will still feel a little gritty from the sugar, but less than it did when you started).

Measure out your Flour, Salt and Baking Soda. Sift into the bowl in 2 or 3 batches, and beat in each batch of flour until very well mixed.

Mix in the chocolate chips until incorporated throughout.

I buttered my cookie sheets but you probably don't have to. Scoop out your cookies, I used a big soup spoon, pretty healthy drops.

Bake 8-10 minutes... this is the second trick: take them out just before they look done. They should be just brown on the outsides and still be pretty soft and battery in the middle. Spatula them off onto a cooling rack right away, and then eat them as soon as they won't burn you. :)

(I'm making a double batch of this today; the butter is softening and I have to run down the hill to buy chips)
crows: (black raven)
My voice teacher had a house warming party for her new apartment tonight. A wide variety of people were there, mostly related in one way or another to musical professions and, I suspect, Judaism (she's Jewish). It was lovely! A magnificent and colorful vegetarian potluck dinner was served by all, to which I brought two very successful (previously experimental) deserts (spicy applesauce bread with walnuts and cranberries, fresh pumpkin pie). Four of five or six members of the Afro-Cuban fusion band she's part of (Yeh Dede, you can look them up on MySpace) were present, and performed several songs while everyone else clapped, claved, tambourined, and shakered. Here were the recipes I cooked... I would encourage anyone who likes a little light baking to try them, they came together well!

* 1 medium sugar pumpkin (cook, de-skin, puree, use 2 cups)
* 1 recipe pastry for a 9 inch single crust pie (I used pre-made graham cracker crust)
* Ginger, Cinnamon, Clove, Nutmeg to taste (I might have also had allspice?)
* 1 teaspoon salt
* 4 eggs, lightly beaten
* 1 cup honey, warmed slightly (I used organic raw honey... so delicious!)
* 1/2 cup milk
* 1/2 cup heavy whipping cream

(400, about an hour)

And the bread:

1-1/2 cups all-purpose flour (I used wheat! Yay wheat!)
1 cup unsweetened applesauce
3/4 cup packed light brown sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla
Above spices, to taste
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toasted chopped walnuts
1/2 cup dried cranberries

(350, supposed to be a half hour but mine took longer)

PS: I've had Sonata Arctica's 'Caleb' stuck in my head all day.


crows: (Default)

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