Tag Archives: cooking
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A little teaser..

30 May

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Here’s a little teaser of what’s to come – tomorrow :)

A little scatterbrained.

23 May

Is scatterbrained a word?  I was typing it out, put a space between “scatter” and “brained” but even that didn’t look right.  Although, what I have written out doesn’t look all that right either.  (Note: this is how I’ve been all day).  When I decided I wanted to write something out tonight I couldn’t figure out what I’d start with or where I’d go.  So here goes.

First!  Can I just tell you how honestly heartbroken I am that House is over?  Obviously, you clued in by my last post House, Hugh Laurie & heartbreak.  I feel, though, that I should explain to you why.  Well, reiterate why.  Besides that it was a show unlike any other, sarcastic asshole being the main character, a show that played for eight long years and questioned every viewers ideals for even remotely liking a sarcastic asshole.  Gregory House wasn’t all that bad.  If you haven’t seen the final episode of the series then you might want to stop reading here.  When, I thought he was dead, when that building exploded, I was frantic.  How could they end eight years just like that!  Luckily, they didn’t.  When House sent Wilson that text saying “shut up you fool”, I knew he wasn’t really dead.  House did the nicest, kindest most genuine thing he could have done.  He let everyone believe he really did die in that inferno in order to spend Wilson’s last few months together.  So, people, this is why we love him.  Deep down, EVERYONE, believed that there was some good in House.  At least, I know I did.  I will admit this, I cried like a seven year old girl who has lost her favourite Barbie.  Not at the end of the show, but the beginning.  WAH!

Second!  I was going to do a chevron bracelet tutorial, like I said I would, but honestly I just don’t have the time to take the pictures and explain how to.  This will have to wait a little while longer.  If you can’t wait, I am really sorry :(,but our dear friend Google can help.

Third!  I was on Pinterest again last night, as usual, and came by an absolutely easy and delicious recipe for pistachio and rose water ice cream.  Yep, the picture above.  Doesn’t that just look and sound dreamy?  I literally went “oh..my…god” as I saw the picture for it and almost died when I read the recipe.  S-I-M-P-L-E.   Rather than typing the recipe and preparation out, here’s the link – Javane’s Kitchen.  Check out her other recipes, if you like (or as I do, love) Persian cuisine, you’ll fall for her recipes.

NEXXXXT…..I came by this app called Inkflow a few days ago.  I’m one of those people who LOVES to doodle and actually write out notes.  I’ve tried a bunch of different apps in the last few years of owning an iPhone and nothing has quite compared to this.  It’s not entire too sensitive and very very easy to control.  There is a free version and a paid version.  Give it a shot if you’re like me.  Click the photo or the link below for more info :).

http://goo.gl/iRFvH

-Denise

Okay, so I lied. . .

5 Mar

Not too long ago, well okay – a month ago today, I wrote a post titled Traditional Turkish Cooking and talked about attempting to cook traditional foods everyday (or every other day).  Clearly, I lied.  I have made absolutely no effort, whatsoever, to cook Turkish foods.  I’m not entirely sure why.  I’m still very interested in attempting it but I’ve just been so side tracked by cooking with zucchini, quinoa and Asian vegetables and sauces that Turkish food just isn’t a priority.  So I am writing this as a reminder, mainly to myself, that I will attempt different recipes at least once a week.  I’m not promising any photographs or recipes, unless of course I succeed and am proud of what I’ve cooked.  Heck, I may not even mention I’ve attempted cooking something if it turns out absurdly awful.

There are two reasons why I may not even mention the failed attempts, should they happen.  Number one, I feel like I would be failing my ancestors should I fail.  I’d feel as though cooking certain foods should just come to me, naturally.  Yes, I do realize how crazy that sounds.  Try not to judge too harshly!  Number two, well, I’ll probably try the recipe again till I succeed, in which case I will go on to write about the win rather than the lose.  I’m a perfectionist and have a hard time giving up on things.  Especially things that I am passionate about.

As you can see, I’m trying not to give up on this.  Trying is the key word here :).

Sweet dreams, good morning, hello/goodbye.

-D

PS

The two tables I am refinishing (dining room table as well as coffee table) should be done within the next two weeks, I’m hoping.  I reiterate, I never thought refinishing was so tedious.  Stay tuned for pictures of all the refinishing projects!

Lemon Poppy Seed Muffins

2 Mar

I am mad, crazy, insane about the lemon & poppy-seed combination.  I think they go together just as peanut butter and jam do.  Match made in heaven:).  So, it was to my complete amazement that I had yet to bake anything that was lemon/poppy-seed.  I couldn’t believe it.  I’m a huge fan of tiny cups of deliciousness, as I’ve said in previous posts – I didn’t want to make a loaf or a cake or anything ridiculously large.  Muffins it would have to be!  Turns out, just like most recipes, there’s over a million, billion “the best” or “to die for” recipes out there.  BAH!  I decided to just go with one of my favourite sites JoCooks.  

I’m glad I did.  These muffins were to die forstupidly delicious and, if you can believe it, remotely healthy.  PERFECT (considering I’m on a healthy food and gym kick :)).  But seriously, just look at it, don’t those look amazing?  I’m sure you don’t truly care about the picture, so I’ll get on with giving you the recipe.

The Recipe

3/4 cup sugar

1 egg

2 tablespoons cream cheese

1/4 cup butter, softened (I used a teensy bit less)

1/2 cup milk

1 1/2 cup flour

1 teaspoon baking powder

zest from one lemon

lemon juice from 1/2 lemon (I used almost the full lemon)

1/2 teaspoon salt (okay, so for the salt…I ran out of normal salt and all I had on hand was sea salt, I didn’t crush it up, I just through it in as is, the little kick of salt once in a while is GOOD)

1 tablespoon poppy seeds

The Preparation

1.  Preheat oven to 350°

2.  Add butter and sugar into bowl and mix until light and fluffy

3.  Add the egg and cream cheese and continue mixing until everything is thoroughly mixed

4.  Add the milk, lemon juice and lemon zest and continue to mix

5.  In a seperate bowl, mix the flour, salt, baking powder and poppy seeds

6.  Add the dry ingredients to the mixer bowl and mix till everything is incorporated but do not over mix

7.  Butter cupcake tin (if you’re not using paper liners) and fill 2/3s full

8.  Bake for approximately 25 minutes

There ya have it, super simple recipe to follow and an amazing breakfast, brunch, dessert or snack!

Happy baking.

-D

“Approach love and cooking with reckless abandon.”

15 Feb

As you’ve probably figured out, I love baking and cooking, baking more so.

There’s nothing like trying out new recipes with different ingredients, or even just working with what you’ve got.

Last night, a friend and I decided to make cheesecake.  What an absolutely failure that was.

We couldn’t figure out why it failed.  At first she kept blaming me for over filling the paper liners, which I knew couldn’t have been the problem.  Sure it was a problem but it wasn’t the problem.  There’s no way over filling the liners could have resulted in the cheesecakes not rising properly. Regardless, after making the most horrific looking cheesecakes, I gave up.  On top of attempting to bake them twice.  Don’t ask why..I just thought that might work.  It didn’t.

So when I got home, I decided to Google “spreadable cream cheese”, as that’s what we used instead of bricks.  We figured that was the smarter, more frugal, way to go.

Turns out, spreadable cream cheese does not make a great cheesecake.  Or a cheesecake at all.  See!  Not my fault, the over filling wasn’t what caused them to not rise properly.  Yay.  You’ve no idea how happy I was, and right away I decided to text her.  Unfortunately she’s at work, which means she won’t see my message right away.  Darnit.

I will say this though, the Dalai Lama said it right, “approach love and cooking with reckless abandon”.  Sticking to the norms and not trying things out will only keep you hidden from experience.

However, learn from my mistake, do not use spreadable cream cheese to make a cheesecake.

-D

Traditional Turkish cooking

5 Feb

The next few weeks, rather than solely focusing on baking, I’ll be delving more into the world of cooking. Cooking that my mum and the women of my family know by heart. Cooking I have no idea how to do.

Stay tuned. This should be interesting.

-Denise

Don’t count your muffins until they’re baked

3 Feb
Yesterday I wrote about my creative outlet and how baking and cooking has become just that.
I wrote about how I wanted to bake cinnamon muffins – I’m not entirely sure why I chose to bake cinnamon ones but I did.  I think it had to do with a slight craving for gingerbread cookies (I’m the WORST at baking cookies, fyi).They turned out quite delicious, when heated up and buttered up.  If you don’t like your muffins heated and buttered, well you’re truly missing out.

Anyhow, I suppose I should get on with the recipe, hey?

The Recipe:
1 cup                                   flour
3/4 teaspoon        baking powder
1/4 teaspoon             baking soda
1 teaspoon                    cinnamon
1/2 teaspoon                        ginger
a teansy bit of allspice 
a teansy bit of cloves (1 or 2 or 3?)
1/4 teaspoon                            salt
1/4 cup                       brown sugar 
2                                             eggs
2             tablespoons maple syrup
3-6 tablespoons                       milk  
2 tablespoons                        butter
 
Preheat oven to 350° degrees.
Ready with all of your ingredients?  Okay!  Blend all dry ingredients together.
Add all liquid-y ingredients to the dry.
MIX.
Grease up your baking pan, I used butter, but it’s completely up to you (Pam, cooking oil -work just as fine).
Spoon batter approximately 2/3s full and bake for 15-20 minutes.
Done!
-Enjoy