Sunday, October 23, 2011

Pasta Dinner


Delta Phi Epsilon put on their 8th fundraising pasta dinner for Cystic Fibrosis this past fall! It was a huge success thanks to the hard work our girls put in and the support of our Bentley Peers!

Friday, October 21, 2011

Sinfully Smooth Pumpkin Cupcakes


I got back to the room about 12:30 am - still not entirely sure what prompted this, but I started carving a pumpkin. I pulled out all the seeds and strings, and then cut up the sides in to small chunks and boiled it for close to a half hr. I roasted the seeds while I was boiling the pumpkin. (See Salted & Roasted Pumpkin Seeds)
First, started mashing the pumpkin, (I cheated and pulled out the magic bullet).
Then, sifted the flour once alone. Adding the baking powder, salt, and spices. I then sifted this through once more, and then once again. 
Next, Cream shortening, gradually adding sugar until light. Beating egg into the mix, and finally adding the dry ingredients which is with the milk and pumpkin.
Lastly, add that handful of dark chocolate chips for the sweet tooth.
Bake for 20-25 mins - 12 cupcakes - 375
**This is the first time I had used the little rubber muffin tins which I received from my sister-pal** Love!
1 Cup Flour 
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/8 tsp ground cloves
2/3 c sugar
1 egg unbeaten
1/2 c cooked strained pumpkin
2 tsp milk
1/4 c shortening
Handful of mini chocolate chips.
12:30 am turned into 3:30/4 am sooo ensure you have enough time, or you can boil one day and bake the next. Like I said, no idea what possessed me, but I am glad whatever it was, did. They were delicious for breakfast and when I went home to visit my father he was more than excited to receive some of his grandmother’s treats for his birthday :)

Thursday, October 20, 2011

Malbec Steak


My suitemates have been complaining all week that they needed a “homecooked” meal. I, in turn, started craving steak - my dad’s choice meat. My room is also for whatever reason freezing, so decided to cook to warm the place up a bit. Roasted Malbec Steak with Onions and a side dish of Minted Rice and Peas.
Scoop of fresh grated cheese
Handful of Cranberries
1 Cup of Jasmine Rice
2 Scoops of frozen Minted Peas (Trader Joes)
Boil rice in 3 cups water until soft. Drain water leaving about half to heat up the peas for 5 minutes or until completely unfrozen. Drain water and layer over the grated cheese and dried cranberries.
Steak
Onions
Malbec Wine 
Smoked Peppercorn
Cook steak in a thin layer of Malbec Wine using smoked peppercorn to taste. Add Onions last. About 15 minutes on stove top.

Tuesday, October 18, 2011

C.Chip Banana Spice Muffins


**My roommate renamed these crack muffins because they were so good **
1/3 C gluten free vanilla cake mix
1/3 C gluten free coconut protein flour
1/3 C gluten free all-purpous flour
1/4 C cocoa
1 C fat free milk
1/3 C canola oil
1/3 C Sugar
tablespoon agave syrup
teaspoon cinnamon
teaspoon nutmeg
tablespoon honey
teaspoon vanilla
teaspoon almond
desired amount of mini chocolate chips
Makes a dozen - Cook at 350 degrees appx 30 mins

Saturday, October 15, 2011

Pumpkin Seeds


Salted & Toasted Pumpkin Seeds

During my 12:30 am carving venture I decided to toast some of the seeds.
I scooped out all of the seeds and washed them in cold water. (Slimey)
After washing all of the seeds several times, which was so therapeutic / amusing at the time, of all orange pumpkin strings and gunk - dried them off with a paper towel.
Laid out all seeds on a thin baking pan lined with foil.
Heavily used sea salt to sprinkle seeds on both sides.
375 degrees - 20 mins or until toasted brown.
Read Below to see why you should make these!! SO HEALTHY!

“A Few Quick Serving Ideas:
Add pumpkin seeds to healthy sautéed vegetables.
Sprinkle pumpkin seeds on top of mixed green salads.
Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
Add chopped pumpkin seeds to your favorite hot or cold cereal.
Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
Next time you make burgers, whether it be from vegetables, turkey or beef, add some ground pumpkin seeds.”

Friday, October 7, 2011

Spice Mandarin Hit



All flours are gluten free and are Red Mill products
Step 1. Preheat oven to 375 degrees.
Step 2. Sift listed ingredients just below together into a mixing bowl.
1   cup vanilla cake mix
1/3 cup all purpose flour
¼  cup cocoa
⅛  cup coconut flour
3 teaspoons baking powder
1 teaspoon cinnamon
Step 3: Beat the second group of ingredients, listed below, together {Probably should beat the sugar and butter together first then add other ingredients listed as you go, but impatient and ADD prone as I am just put it all in the magic bullet.}
1 cup sugar
¼ cup butter
2 eggs
1 teaspoon vanilla
½ teaspoon agave nectar
4 small mandarin slices
Step 4: Mix all ingredients listed above together.
Step 5. Stir in approximately 1/8 cup almond milk until fluffy {I went by teaspoons, took about 6!}
Bake in oven for 25-30 mins at 375 degrees.

For frosting I used the leftover icing from the Blueberry Lemon Blunder cuppies and added about 6 mandarin slices to make it goopy.
Cupcakes turn out a bit dry but ever so slightly fudgy. The fruit ice toppingmakes it suitable for a summer afternoon party and the slight spiciness makes it perfect for a fall evening desert.
{Still need to find a way to get gluten-free recipes to rise!}

Saturday, October 1, 2011

Lemon-Blueberry Blunder Cuppies



Once again I wanted to try a ForgivingMartha.com recipe (Tell me that the above doesn’t look delish!). This time there were more than 4 ingredients and more than three instructions. Cooking ADD apparently kicks in right about after the 5th ingredient.
I think there were two main reasons why I failed:
  1. I substituted wayy too many ingredients.
  2. I did not follow the recipe instructions AT ALL.
#1 i.e. Almond milk instead of regular milk. Coconut flour instead of all purpose, vanilla cake mix instead of regular cake mix, 2 cups blueberries instead of one, salted butter instead of unsalted, celery salt instead of regular salt.
#2 i.e. I sifted all dry ingredients together, including the sugar! (Who makes that mistake?!) Completely forgot about the two extra table spoons of flour to save for when folding the blueberries into the batter.
Outcomes:
#1 You can bet I am going to be reading recipe instructions beforeee I start baking.
#2 Maybe I’ll take my advice of “get everything out and ready before you begin.”
#3 You can be sure that I will not be using my iPhone to be reading off instructions… flour/sugar all over the place.
Lemon Blueberry Cupcakes with Lemon Buttercream FrostingCupcakes
¾ cup plus 2 tablespoons all-purpose flour, divided
¾ cup cake flour
1½ teaspoons baking powder
¼ teaspoons salt
8 tablespoons unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
Frosting1/2 cup unsalted butter, at room temperature4 cups confectioners’ sugar, sifted1 tbsp. freshly squeezed lemon juiceZest of 1 large lemon
  1. Preheat the oven to 350 degrees.  Line cupcake pans with paper liners; Set aside. 
  2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 
  3. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. 
  4. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 
  5. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. 
  6. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
  7. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. 
  8. Divide the batter evenly between the prepared liners, filling each about ¾ full. 
  9. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
  10. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
  11. To make the frosting, cream together the butter and sugar until fluffy.  Add the lemon and zest and mix until incorporated.
  12. Slowly add confectioner’s sugar until the desired consistency is reached.
  13. Top on cooled cupcakes and serve!
Ideally, these cupcakes must be the most fabulous tasting cuppies ever, but per usual, I blundered in the kitchen. It’s unfortunate how giddy my father gets when I make a kitchen mistake.
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