recipe

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Yum: Sunny Goats & Sweet Grape Sammy

My friend Genie said something to me once that I did not realize held so much truth until that very moment when she said it: “You love a sandwich.” It’s true. I really, REALLY love a sandwich. If I owned a sandwich shop, I would name every sandwich something ridiculous like that. Why not? It’s fun and it makes me smile. Reminds me of Tom Haverford. But I digress. Here we have something I came up with months ago on accident, and it is probably one of my favorite sandwiches ever. I’m not a huge recipe person, but I do like to share some of the goodies I stumble upon while in the kitchen. So I present to you the Sunny Goats and Sweet Grape Sammy. It will require a Panini Press, but you can substitute a non-stick pan for the “pressing” portion of the process.

What you’ll need

2 slices of whole wheat bread

1 large egg

Grape Jelly

Goat Cheese (spreadable or crumbled)

Fry your egg first. While your egg is frying, spread your goat cheese on one piece of bread and your grape jelly on the other.

Remove the egg from the pan while the top of the egg is still uncooked. Don’t worry though! The next step will ensure a cooked egg. Top the egg and jelly-covered piece of bread with the cheese-smothered piece, and set it on your Panini Press.

This happened on accident (or shall we call it an EGG-cident) and I thought it was hilarious. The sandwich grew a hand. I hope this happens to you.

Remove the sandwich when you are satisfied with it’s cooked state. I cooked mine for about 4 1/2 minutes, and the egg was perfect. Not overcooked, but firm enough to keep me from gagging. The goat cheese and jelly turn into this pastry like filling that blankets the egg so wonderfully.

And there you have the Sunny Goats & Sweet Grape Sammy. Eat, and be satisfied.

If you wanna get all sassy, use a spicy jam. It gives the sandwich quite a punch in the taste buds.

Happy Friday!

 

 

Yummy Spring Cupcakes

So I had been itching to make a batch of some cute cupcakes to scarf down after I found these wonderful vintage inspired cupcake liners from The Bakers Confections on Etsy. I’d like to think I’m pretty good at baking, but the real truth of the matter is that I don’t get to do it that much. So perhaps I have great POTENTIAL… but am still working out many kinks. Anyways, I really love lemon and raspberry flavored things, so I decided to do the cake part lemon and the frosting raspberry. Here’s something that I’ve learned the hard way: if you are going to make butter cream frosting, DO NOT use salted butter. No matter how bad your hand wants to pick up that savory, fatty brick of goodness, head my advice (and probably the advice of every baker who knows anything).

Anyways, this batch of cupcakes turned out pretty delicious and I thought I’d share the recipe. I looked up several different recipes and kind of took bits and pieces from each to form my own. So here it goes:

For the Lemon cake (12 cupcakes):

1 1/8 cups of all purpose flour

1/2 tablespoon of baking powder

1/4 teaspoon salt

2 large egg whites

2/3 cup buttermilk

lemon zest from one lemon

3/4 cups sugar

1/2 stick of unsalted butter, room temp.

1/2 teaspoon pure vanilla extract

1/4 teaspoon lemon extract

Preheat your oven to 350 degrees F and line your cupcake tin. In your mixing bowl, add together the flower, baking powder and salt. Then add the ingredients in the order they are listed, giving each ingredient a few minutes to get well acquainted with the others. The recipes I read said I had to mix certain ingredients in other bowls with my hands and let them sit and then add them, but I didn’t have time to do all that and they turned out great. Spoon the batter into your liners about 3/4 of the way and your all set! Mine only needed to bake for 18 minutes, so just check them with a nice or a tooth pic if you have to go over that time.

For the Raspberry Vanilla Butter cream Frosting (unless you have your own recipe):

1 stick of butter

1-2 cups of powdered sugar

1/8 teaspoon of salt

1/4 tablespoon of vanilla extract

1/4 tablespoon raspberry extract

1-3 tablespoons milk or heavy cream

Start with your butter. Make sure it is room temp and has a nice smooth consistency. Mix the butter by itself with the paddle attachment on medium speed for a couple of minutes. Sift your sugar in one cup at a time at low speed, and eyeball it to see where you’d like the consistency to be at. Once the sugar is well incorporated, add the salt and extracts. Then add the milk or heavy cream 1 tablespoon at a time while watching the consistency. You might not need 3 tablespoons, but only 2 or 1 so pay attention!

Enjoy your yummy spring cupcakes and let me know how they came out!

Coffee How I Like It.

Well I didn’t post yesterday or Wednesday, which is a big fat FAIL. I’ve been having a rough week, and during weeks like this I tend to not do anything that I should do. Fear and laziness. Plan and simple.

I know I should be writing about what I’ve been going through, but I’m just not quite ready to do that yet. Instead I’ll prolong the inevitable and talk about coffee.

Hey, I’m just being honest.

So I’m not a big hot coffee drinker. I will drink the scolding lava every now and then, but I’m a iced-drinker at heart. Maybe it’s because I run hot, or perhaps I’m just a wuss. Call it what you will. Iced coffee is better.

I’ve found over the past several years that coming up with a time efficient and not-watered-down iced coffee recipe has proven to be difficult. I almost threw a cup of soggy coffee on the floor once because I was so mad that a COFFEE SHOP had no idea how to make an iced coffee. I’ve also had a few friends share with me their iced woes. I found a blog that talked about freezing ice cubes of coffee and putting that into your hot cup, but I just don’t buy it. You’d have to use A LOT of ice cubes to get it to at least room temp. And I’ve tried making a big batch of coffee and putting it in a pitcher and letting sit in the fridge. But that just leaves the coffee stale.

Are you ready for this? I have found the solution. Well at least for me. Here is a simple and pretty convenient way to make iced coffee at home. And yes, you SHOULD be making your own. Don’t be wasting your hard earned bread at Starbucks everyday (but do waste it sometimes…..)

Ok, here we gooooo…..

First brew your coffee (duh.) I put a picture up of a coffee grinder because you need to be grinding your own coffee. Vacuum packed Folgers is not acceptable. I know that grocery stores and coffee shops offer to grind the pound for you, but it will just never be as fresh as grinding your own. You can get a grinder for as cheap as $10 at Walmart. Make the investment.

Pour your coffee into your mug, and set it in the freezer. As you can see, there have been some coffee spills that I’ve chosen to ignore. Gross. Anyway, leave it in there for one hour. If you wanna get a little crazy, shoot for the stars and go for the hour and a half. Your coffee will have some frozen froth in there. Yum.

 

While you’re waiting, do something fun like stare at your cute baby. If you don’t have a baby, play with your pet. Or get ready for work. Or take a couple of laps. Or do whatever you like to do for an hour.

Can you tell that I’m not very good at pouring things? Take the coffee out of the freezer, and pour it into a regular glass. I’m kinda anal about this. I don’t like to drink my iced coffee in a hot coffee mug. There’s no particular reason. Usually I pour it into my cute teal iced coffee tumbler, but unfortunately it is sitting in the back seat of our car parked at Daniel’s office.

Now for the sugar and cream. Here’s where it gets debatable. I like to add my sugar in AFTER it’s gotten cold. No, it doesn’t desolve as well but I like it that way. It leaves some sugar granules at the bottom of the glass for later, and I love the crunching texture of sugar between my teeth. But of course you can add the sugar before you put it in the freezer so it melts first thing. Also, I don’t usually use heavy whipping cream to lighten my coffee, it’s like drinking love handles. Usually I use Organic Valley’s Half-n-Half and somehow justify that that’s healthier.

Add some ice cubes and drink up!

I go through this process every morning and it has worked out just fine. No watered down or stale coffee. It’s worth the hour wait, and I have that time to kill anyway. Most people wake up at least an hour before they go to work, so just brew that cup first thing. If you simply don’t have the extra sixty minutes in your morning, then you can make your coffee the night before. But only make enough for one serving and make sure you cover or put a top on the glass while it sits overnight. I just hate a skunky, dried out cup of coffee. It tastes like bad beef jerky.

So how do you like your coffee? Any good recipes you’d like to share?