Daring Bakers’ Challenge: Panna Cotta and Florentine Cookies!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen.  She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I completed this challenge on three separate days, beginning with the cookies.

I’ve had florentines before, but hadn’t ever made them.  They were always filed away in my brainbox as fancy cookies, so I was really surprised by just how easy they were to make!

Since I was planning to make two different kinds of panna cottas, I divided the dough in half for two different kinds of florentines.  To the first half, I added 2 tablespoons of smashed crystallized ginger.  Then I added 6 tablespoons of cocoa powder to the other half.  Mmm, yep.

Freezing Greens + Award Things

I’m pretty sure that the reason it’s been in the 70s and 80s here lately is because I bought a fantastic grey wool coat at a thrift store last week.  It seems brand new, fits perfectly, and was only 12 bucks.  The only downside?  The forecast is just an unending streak of warm weather, even though it’s February. 

And here is where I remind you of the 100 degree summers we have to look forward to in south Texas.  Don’t hate!

With spring on its way (maybe here sooner than other places), you might want to cherish your winter greens.  Here’s a tip I learned via a comment by ollie.oranges from this recipe.  If you’ve got a lot of greens that you’re not able to use up before going bad (or if wanting to stockpile), you can freeze them!  I mean, it seems obvious, but I hadn’t thought of it, and am never quick enough to use them all up. 

Nutella-filled Banana Pancake Muffins

So apparently it’s Pancake Week.

I love pancakes, but never make them.

Honestly, I think they stink up the house.  Why is that?

Ever since Jill made banana cupcakes with nutella frosting for my birthday though, I’ve had pancakes on the brain.  But then I wanted to put them in a muffin pan.  And you know what?  They were the very opposite of stinky.

I know, my weirdo nose is weird.

Wordless Wednesday: Thinking of Chch…

(January 2010)

For more WW, click here.

Ice Cream SADwiches

My dad’s birthday was a few days ago.  If you recall, I made a black forest cake for him last year.  Even though it’s his favorite kind of cake, I didn’t want to make the same thing two years in a row because that thing was a ton of work that’s boooring!

Since ice cream is another Dad Favorite, I came up with the brilliant (if I do say so myself) idea of black forest ice cream sandwiches!  The plan was to make cherry ice cream and sandwich it between chocolate cookies brushed with a cherry/kirsch syrup.  Simple enough, right?

Babycakes Downtown Disney

I have one final food-related post from my trip to Florida a few weeks ago.  As you recall, my friends and I sampled butterbeer at the Wizarding World of Harry Potter, then got our eat on raw and vegan-style at The Present Moment Cafe in St. Augustine.

Fast forward to our last day in Orlando.

Katie found out that Babycakes (yes, the vegan, gluten-free bakery in NYC and LA) has a location in Downtown Disney!  I didn’t even know what Downtown Disney was, but soon found out it was a place made up of tons of shops and restaurants.  We were having the hardest time finding Babycakes, so when I saw a lady toting a pink bakery box, I asked her where it was.  It turns out that it’s in this place called Fresh A-Peel which is basically a mini food court with healthier options.  We had walked past it a few times…go figure!

Wordless Wednesday: Rose

For more WW, click here.

Daring Cooks’ Challenge: Cold Soba Salad and Tempura!

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl.  She challenged Daring Cooks to make Hiyashi Soba and Tempura.  She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com.

Although in my fourth month as a Daring Baker, this is my first Daring Cooks challenge!  I figured that since I also like to cook, it would be good to challenge myself in that department, especially since I feel more comfortable with baking.

I was really excited about this challenge because I love tempura and Japanese food in general, but hadn’t ever tried to actually make either of these dishes.  Let’s face it: I most likely wouldn’t have tried tempura on my own because deep frying is NOT something I ever contemplate attempting.

Anyway, despite my excitement, I didn’t actually complete this challenge until last night!  Tsk!  It took me a long time, too…I don’t know why I am SO SLOW in the kitchen.

But I did it. 

Vegan Avocado Ice Cream with Mango Sauce

I can be a complete and utter nutter in the kitchen, but it usually turns out well, right?  *crickets*

This is my third sweet (and vegan) avocado experiment, but if it grosses you out, let me remind you about a couple of things.

1. Avocados are fruit.  I mean, look at those big honkin’ pits!

2. They don’t have a very strong flavor.  Most people are probably accustomed to avocados being mashed up with tomatoes, garlic, onion, etc. and dipping chips into said mixture.  However, in some parts of the world, they are used to make creamy, refreshing desserts.  Smart people.

Here I am presenting you with something that is not only creamy and refreshing, but vegan and raw!  The avocados make up the smooth base with their healthy fats.  Lime juice gives it a citrus zing, but the sweetness of the sugar prevents it from tasting sour.  Finally, what keeps the mixture from freezing rock hard is tequila!  Sí, señor!! 

Chewy Brown Butter Chocolate Chip Cookies

When I got back from New Zealand a year ago, I was dirt poor and said this on facebook: “Sooo…anybody aware of places currently in need of a musician with mad office and baking skills?  I’ll submit my resume with a cookie attached.”  True.

These are the cookies that would be attached to copies of my resume.

I’ve made Alton Brown’s The Chewy Recipe quite a few times now that this time I decided to play with it a bit.  Since melted butter is involved, my mind went to the uber trendy, super tasty brown butter.  The first time I browned butter was for Smitten Kitchen’s Peach Shortbread (tasty and gorgeous, by the way!), and the second was for these yummy muffins.  If you haven’t ever done so, it’s easy as long as you keep an eye on it!