Archives for category: Food

Broccoli Salad + Vegetable Soup + Corn Bread Muffin

Stuffed Mushrooms

Hannah testing our vegetables

Vegetable + Fruits Lab

Spinach Salad + Poppyseed Dressing  + Cottage Cheese + Bacon + Mushrooms + Red Onions + Parmesan Cheese

Deviled Eggs + Olive Spiders for Halloween

Breakfast Strüdel

I made these Caramel-Sticky buns a few weeks back because we were having a few couples over one Sunday evening. They. Were. Delicious. When I was making the caramel, it looked so good that I tried to taste it while it was cooking, which led to a burn on my tongue for quite a while. So, I wouldn’t recommend doing that, if you try the recipe.

I think I might have already posted about this, but since I have the pictures now, I’m going to recap. One night I got the idea to make homemade cupcakes instead of buying one from the Cocoa Bean. I found two recipes on Martha Stewart’s website and thought I could do both at one time.

The first batch’s recipe was called Hi-Hat Cupcakes. They looked quite adorable but mine did NOT turn out like Martha’s. At all. First of all, we don’t have a mixer. I really really need one considering I bake all the time. But it’s one of those things where we don’t really need it, so it’s hard to justify to buy one. Anyway, the icing required stiff peaks (I practically made marshmallows by hand). You have to mix the dang sugar and egg whites for more than ten minutes over the stovetop. And since we don’t have a mixer, I used a whisk. I gave up around minute 12, and that’s why mine looked like this:

Instead of this:

Yeah, completely different. And the chocolate never hardened either. But they still tasted pretty good.

Next was a Chocolate-filled cupcake. They were okay. Nothing to brag about though.

The moral of the story is that we should leave the cupcake baking to the professionals. If you think you can make cupcakes better than Cocoa Bean, you’re wrong. If you actually try it, you’re wasting your time.

Wow wow wow.

I came across this Vegan blog today and they had a Halloweegan Index (I’m not a vegan or a vegetarian, but I was intrigued by the post). Here’s what I found.

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To view these recipes and more, visit the Wing-It Vegan blog.

Homemade things are better. It’s as simple as that.

It gives items life, charm, and personality.

It turns objects into memories.

And most importantly, homemade food just tastes better.

I made homemade honey-wheat bread this week. It turned out wonderfully. I decided I had the craving at ten o’clock at night, so I was up until two waiting for it to finish. But it was completely worth it. We have been eating homemade bread all week long, complete with honey butter. It’s delicious for sandwiches, perfect for eating really fast in the morning, and a nice little treat since we are out of goldfish.

Make this recipe. You will not be disappointed, plus you will feel good about making something homemade.

3 cups stone-ground whole wheat flour or graham flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120°F to 130°F)
3 to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour
Butter or margarine, melted, if desired
  1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
  2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  3. Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2×4 1/2×2 1/2 inches.
  4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18×9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
  6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

 

“So the first time you hear the concept of Halloween when you’re a kid, your brain can’t even understand it. ‘What is this? What did you say? Someone’s giving out candy? Who’s giving out candy? EVERYONE WE KNOW is giving out candy? I gotta be a part of this!'” -Jerry Seinfeld

I love Halloween, and most of all I love candy. I love Halloween because you can eat candy and justify because you’re celebrating the holiday! At work, we have a candy jar and usually I try to shy away from it, but this week it is filled with candy corn. And not just ANY candy corn, Brach’s specialty candy corn, with flavors including Caramel Apple, Caramel Corn, and Chocolate. Holy cow. I love candy corn (even though it’s waxy and doesn’t taste that great, it’s my fall favorite and very addictive) but this takes it to a whole new step. Next time you are at the store or on campus, pick up a bag of Caramel Apple-Candy Corn. Best decision you’ll ever make!

While I am writing this post, my homemade Skyline (or Cincinnati) chili is simmering on the stove. For you all who aren’t familiar with Skyline, first of all, you have lived a sad, sad life. But it’s okay, because it’s a dish that’s only in Cincinnati area (although I think it has spread through Kentucky and Ohio).

Anyway, the recipe was originally from a Greek family many years ago, but now it has turned into a chain of restaurants and copy-cats back home. The chili is very unique because it is so sweet. Some say they add chocolate to it, but no one really knows. They feature the original chili spread across a bed of spaghetti noodles and topped with shredded cheddar cheese, garnished with oyster crackers. It comes as a 3-way (which is the noodles, chili, cheese), 4-way (noodles, chili, cheese, beans), 5-way (I don’t know what that is because I never get that). Anyway, it’s delcious, addictive, and a great comfort food on a rainy day.

Back in foods class in high school, our teacher gave us her recipe for Cincinnati chili, it clearly is not the same as Skyline, but it’s pretty darn close! So, I invite you (even if you aren’t from Cincinnati) to give this recipe a shot!

1 lb. ground beef
1/2 onion, diced
1 clove garlic, chopped
2 t vinegar
1/2 small can tomato paste
1-2 T chili powder (depending on how much heat you can handle)
2 t cinnamon
1/2 ground red pepper
2 bay leaves
1/2 t all spice
1-2 dashes worcestershire sauce
2 t salt
2-3 C water

  1.  In large sauce pan, brown ground beef and minced onion.
  2. Add water and remaining ingredients
  3. Cook uncovered for 1-2 hours, until thick
  4. Serve over spaghetti, sprinkle shredded cheese and oyster crackers on top
  5. Enjoy!

Mom, please don’t read the following post. But because I know you will, don’t judge and don’t worry, I take care of myself and eat a balanced diet.

Today my boss brought in donuts from Sugar and Spice, the bakery on campus. I usually am a die hard old fashioned with sprinkles type of girl, but today I was feeling bold. I tried the maple bar topped with bacon.

That’s right. As if the maple bar wasn’t already unhealthy enough, bacon is added to the top to seal the deal. But let me tell you, although you feel like a heart attack is in the near future when you eat this marvelous wonder, it tastes delicious. It’s like when your bacon would mix with your syrup during a nice breakfast. Nothing gets better than that.