Wednesday, March 24, 2010

MmmmmmMmM. Cup.... Cakes!

Maple Cupcakes with German Maple Icing. Yum!

Mexican Hot Chocolate Cupcake with Cinnamon Cream Cheese Buttercream.

I would love to share the recipes for these super delish cupcakes, but I can't. They are from the new baking book by Jennifer Katzinger of the Flying Apron Bakery in Seattle. You can, however, have a copy for yourself! The recipes, I assure you, are worth it!!!

Flying Apron's Gluten-free & Vegan Baking Book

Friday, March 12, 2010

Green Smoothie Challenge

I, like most people in the US, do not incorporate enough greens into my diet. I actually am a big fan, I just find it a pain in the butt to chomp on lettuce. Romaine, chard, arugula,  you name it... I probably like it. I just don't eat it very often.

Last night my daughter's ballet teacher, the lovely Mrs. Julie, told me about the breakfast that she'd had. It consisted of an apple, a banana, some spinach, blueberries, and milk. I was intrigued. I'd heard of "green" smoothies before but never really gave them much thought. I looked them up online and found whole communities dedicated to the health benefits of the green elixer. I also found a challenge, and really.... I've never been able to resist a really good challenge.

So, as I type I'm slowly sipping on my first Green Smoothie made of an apple, a banana, a few broccoli flowerettes, a handful of romaine lettuce, 4 frozen strawberries, and a splash of rice milk.  It's green, yea... not real pretty and it smells like lawn clippings, but it tastes wonderful!!!  I'm really looking forward to this!

Thursday, March 11, 2010

Trying a new, very unusual recipe!

I found a recipe for gluten free hamburger rolls and I thought I'd give it a try. It's quite unconventional and uses only 3 ingredients - eggs, cream cheese, and cream of tarter. I added a bit of rosemary - so we'll see how that turns out. I had to make this post to mention the eggs I used. I've eaten chicken from the Campo Lindo farms, in Lathrop, Mo, before. Until today I'd not purchased their eggs as they are quite a bit more expensive than other eggs.  Today, I'm so glad I bought them!

For whipping egg whites it's best to start with room temperature whites. This is different from whipping cream, where the cream, bowl, and whisk should be as COLD as possible. Anyhow...separate the eggs when cold, whip when room temp. The egg whites from the Campo Lindo chickens were quite beautiful. They whipped up unlike any other egg whites I've ever used. They are definitely worth the extra cost when it comes from a baking standpoint!!! =)

Tuesday, March 9, 2010

My Son - The Scholar

Please allow me to step away from my normal "food blogging" for a moment. I would like to introduce you to my son, Josh. This past weekend, my son was honored at a 12 state, region wide banquet celebrating Pop Warner football players who excel in academics. This is an incredible honor. Josh's grades and service to the community qualified him for this honor. He works hard, he maintains a straight A average in school, and he helps out in the community, at church, and at his school.

We are very proud of him!! Congratulations buddy!!!