Jazzing up the Joe

Waking up and drinking a fresh cup of coffee in the morning is such a joy. There is something so sweet and satisfying about drinking coffee in your favorite mug while you are still in your pajamas. Coffee is an important staple in my household. It can brighten my day in an instant - as long as I have my frothed cream and sugar to add to it, and of course, my favorite mug.

I think coffee can stand alone with just a little bit of frothed cream and sugar, but every now and then I get in the mood to spice things up a little bit. When I started thinking about what I could add to my coffee, I realized the possibilities were endless - even though I found myself struggling to to make a decision.

Here are some ideas that I had or read:

adding a dash of vanilla extract to freshly brewed coffee (or another extract such as peppermint)
adding cinnamon, nutmeg, or other spices to coffee grounds pre-brew

a dash of cayenne pepper to coffee grounds pre-brew (interesting?)
adding your favorite flavored syrup

salt
a cinnamon stick
a cardomom pod to freshly brewed coffee

almond or coconut milk instead of regular or frothed cream

Just some ideas to spice up your morning cup of joe!

Homemade Butter

Homemade butter really is one of the easiest and most satisfying items you can make in the kitchen. It is so much cheaper than store bought butter, not to mention fresher and better for you without all of those added ingredients, including yellow food coloring. Yuck! Homemade butter consists of one ingredient: Heavy Whipping Cream. It's very easy if you have a stand mixer, just put the heavy whipping cream in the bowl and beat on low to medium speed until the fat (butter) separates from the liquid (buttermilk). If you don't have a stand mixer, just beat with an electric mixer for about ten minutes. Another added bonus of making butter at home - you also will have fresh buttermilk! Once the fat has separated from the liquid, collect the butter and try to press out as much of the buttermilk as you can. You can do this by using a mesh strainer, but I have found it easier to just use my hands. After you've pressed most of the buttermilk out of the butter, run the butter under cold water to rinse any excess off. This step will help your butter last longer in your refrigerator. Place butter in a glass container and label with the date. I've found my homemade butter to keep for about a month. Place buttermilk in a glass jar and label with the date. This will only last a few days so you'll probably want to use it in your pancake batter tomorrow morning.

Sorry about not having any pictures to add for this recipe. Next time I make homemade butter I'll take pictures of the process.

Texas Caviar

This recipe.....I don't even have words. You know it's bad when you're at someone else's house and they pull this out of the fridge and you stop in the middle of your conversation to ask, "What. Is. That?!" 

Texas Caviar. Has anyone ever heard of such a thing? Maybe I've been living under a rock. 

Here's what you're going to need: black beans, black eyed peas, corn, red and yellow bell peppers, a jalapeno or two, cilantro, onion, lime juice, some kind of oil, chili powder, garlic powder, and salt and pepper. Most of this you will already have in your kitchen. 

This caviar is so fresh. I think it's supposed to be a snack/appetizer but I could eat it as a meal. I could even eat it without tortilla chips. Honestly, I'm in love with this stuff.

Texas Caviar
Servings: 15 or so

1 can black beans, rinsed and drained

1 can black eyed peas, rinsed and drained

1 can yellow corn, rinsed and drained

1 can of petite tomatoes, rinsed and drained (or two small fresh tomatoes, seeded and diced)
1/2 onion, diced

1/2 red bell pepper, seeded and diced

1/2 yellow or orange bell pepper, seeded and diced

2 jalapenos, seeded and diced
1/2 C chopped cilantro

1 Tbsp. garlic powder

2 tsp. chili powder

1 tsp. cilantro

2 Tbsp. safflower oil (or extra virgin olive oil)

1 Tbsp. lime juice

salt and pepper to taste

a dash or so of cayenne pepper if you please (not pictured)

Mix all ingredients together and let sit overnight in a glass container for best results. Enjoy with tortilla chips!

The older this mix gets, the better it tastes. If you're making it for a party it is best to put it all together the night before so all the juices can marinate in the fridge. I only used one jalapeno when I made mine and it turned out hot enough. I also pulsed the cilantro and onion in the food processor because I was feeling lazy. Also, please please please PLEASE use latex gloves or some kind of protection for your hands when you are seeding and dicing the jalapenos. Jalapeno pepper burned hands are too painful to be overlooked here! 

Apple Walnut Flax Seed Bread

This bread is glorious. It can be a nice breakfast bread and it is sweet enough to serve as a light dessert in the evening. If you like the taste of apple, I suggest you just very roughly chop half of the apple up so you can really taste them when you are eating the bread. I chopped mine up too fine and I forgot they were there.

You could also use pecans instead of walnuts if you want to, just throw in whatever you have on hand. I didn't have 3/4 of a cup. I also added 1/2 cup of ground flax seed instead of 1 tablespoon. Why, you ask? Look at Facts about Flax here.

I got this recipe from the wonderful Joy the Baker. She has a new cookbook out.

Apple Walnut Flax Seed Bread

Makes 1 loaf
1 C All-Purpose flour
3/4 C Whole Wheat Flour (Or 1/2 C Whole Wheat Flour and 1/4 Buckwheat Flour)
3/4 C Brown Sugar, Packed
2 t Baking Powder
1 t Baking Soda
1/2 Salt
pinch of nutmeg
2/3 C Buttermilk
1/3 Cup unsalted butter (**You can substitute butter for ground flax seed - 3 tablespoons of ground flax per tablespoon of butter)
1 t vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 coarsely chopped apples
1 Tablespoon (to 1/2 C) ground flax seed
3/4 C coarsely chopped walnuts, divided (or whatever you have on hand)
cinnamon and sugar for sprinkling on top

Preheat oven to 350 degrees and spray loaf pan with non-stick cooking spray and set aside.
In a bowl, whisk together dry ingredients.
In a smaller bowl, whisk buttermilk, eggs, vanilla extract, and unsalted butter together. (**If you are using flax seed instead of butter, add it to the dry ingredients instead.)
Add wet ingredients to dry ingredients, slowly incorporating all ingredients together. Add grated apples, chopped apples, and half of the chopped walnuts to the batter and fold to incorporate.
Transfer batter to loaf pan. Sprinkle the rest of the chopped walnuts and cinnamon sugar on top.
Bake in the oven for 40-50 minutes.
Let bread cool in pan on a wire rack for 15 minutes before consuming.

Pumpkin Muffins

I made these muffins so I could still have a tasty breakfast without spending too much time in the kitchen before class. They taste so much better than those muffins that come out of a bag and you just add milk. No thank you. One can of pumpkin makes two batches of pumpkin muffins.

Pumpkin Muffins
Makes 12 muffins
Recipe from Smitten Kitchen

1 1/2 C flour
1 t baking powder
1 C canned solid packed pumpkin
1/3 cup vegetable oil (olive oil would work too)
2 large eggs
1 t pumpkin pie spice
1 1/4 cups sugar plus 1 T sugar
1/2 t baking soda
1/2 t salt
1 t cinnamon

Eggnog Pancakes

These pancakes make me feel fancy.

Eggnog Pancakes

Recipe from Joy the Baker

Makes enough for two

1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
2 teaspoons vanilla extract

The Best Bread

I have a new favorite bread recipe. This bread is super easy to make and only has four ingredients. I had to make sure I planned ahead since there's a lot of rising that needs to happen with this bread. The actual hands-on process is very easy and not nearly as time consuming as all the rising that takes place with this bread. This bread is simple and satisfying and is sure to leave your guests impressed. Seriously, I don't think I've made a better bread. It is a very nice, simple, white bread that is great with a nice southern dinner or just to snack on during the day. I would suggest planning on giving one of the loaves away since this recipe makes two. Yes, I think you could eat both loaves. Yes, I think I could eat both loaves. But we both know we should share and not indulge too much.

Simple White Bread
Originial Recipe from Joy the Baker

1 1/2 C hot water
2 teaspoons of active dry yeast
2 teaspoons of salt
4 cups of bread flour

Fruit Salad

This post is mainly to show off the nice camera on my new phone. This salad was very light and didn't make me feel weighed down like those cake batter cinnamon rolls did the other day. I used the 'vintage' setting on my camera to give the pictures that nice...vintage look. I think it's a nice change.

Inexpensive Treasures

I was browsing a resale shop today which is something I absolutely LOVE to do. I'm moving to a new place in two days and I was in search of a few last minute items for my new place. One of the things that I love about resale shops is that you can find some really great items, items that tell such a wonderful story, for such a reasonable price. I was able to purchase these ten plates (5 dinner plates and 5 saucers) for only $1.00.

Homemade Caramel Sauce

I made three batches of caramel sauce today. The first batch was made with Splenda, the second with half and half, and the third was made just the way the recipe suggested. The batch with half and half was a complete flop. Right now it's in my fridge and the half and half has seperated from the sugar. The Splenda batch worked fine, though it did not have the deep amber color I was hoping for. My favorite has to be the batch where I followed the recipe to a T. So now I have three different batches of caramel sauce in mason jars sitting in my fridge. I'm not complaining at all.

Buttered Pecan Oatmeal

This is a great breakfast recipe if you're in a hurry and looking for something filling and satisfying, or if you just have a few extra pecans on hand that you want to use.

Just make sure when you're cooking your pecans you don't decide to do the dishes all of a sudden because they will BURN and you will have to start over. Trust me.


Buttered Pecan Oatmeal
Recipe adapted from Joy the Baker
Serves 1 hearty serving or 2 small servings

For the Pecans:

1 scant tablespoon unsalted butter
1/4 to 1/3 cup chopped pecans
pinch of salt

For the Oatmeal:

1 cup water
pinch of salt
1/2 cup quick cooking or rolled oats
3 tablespoons sugar (or sweetener substitute)

Accompinaments: milk, turbinado sugar, brown sugar, berries, etc.

Seven Yolk Pasta

I decided it was time to make pasta again. This time I tried a new recipe which worked out a lot better than the last one. I added a little bit of whole wheat flour in so I felt like it was a little bit healthier.

This was the first time I have ever beaten eggs but hand. You're supposed to whip the eggs with your fingers in a circular motion while slowly incorporating flour through the sides of the well.

The picture above was taken after I kneaded the dough for fifteen minutes. FIFTEEN MINUTES!

Strawberry Balsamic Flatbread

This flatbread has everything that I like, such as strawberries, cheese, the tangy taste of balsamic vinegar, and flour. Have I mentioned that I have an obsession with dough? It's probably not a healthy obsession to have, but it's just soooo good!

This flatbread was so easy to make and the taste is different than a lot of breads I'm used to. I like how the strawberries are on top of the bread instead of being crushed inside. It was also my first time to use orange zest. I guess you can tell I'm still pretty new to the culinary world.

How to Season a Cast Iron Skillet

I've never done this before in my life until this morning. I've never even thought about doing this before. I guess I thought that when you buy a pre-seasoned cast iron skillet you won't ever have to season it again. Wrong! I wanted the shininess on the bottom of my cast iron skillet again. This trusty skillet has been through the ringer, especially since Dad likes to put water in it sometimes when it's still hot.

How to season a cast iron skillet:

Place an aluminum foil lined baking sheet on the bottom third of your oven.
Place the top rack on the top third of your oven.
Over medium heat rub oil (such as crisco, bacon grease, or vegetable shortening) on the inner bottom and sides of your skillet using a paper towel and tongs.
Place the skillet in your oven upside down and heat for an hour and let the skillet cool in the oven once the heat is turned off.

Repeat this process 3 to 4 times for best results.

*Note: Your skillet may appear to be very sticky once you've seasoned it, but this will wear off after a few uses. Just make sure the first few things you cook require a little bit of oil anyway.

Cookies and Cream Cupcakes

I really need to stop making desserts. My bottom is starting to hate me for loving desserts as much as I do. But these cupcakes are heavenly. It's true, someone once called them, "A little piece of Heaven." I wonder if they have desserts in Heaven.

Probably not. But who knows.

These are actually almost too sweet for me. I'm not a huge fan of Oreos. But people LOVE when I make them.

Peach Marinade for fish

Yes, you read the title correctly.

I know it looks disgusting. I know you've probably never heard of using peaches as a marinade for fish, or any meat for that matter.

Yes, I know it sounds weird. But this is definitely delicious and worth making during the summer when you have a ton of fresh peaches on hand.

Sorry the picture is kind of lame. I was really hungry.

Peach Marinade for Tilapia (or fish of choice)

recipe adapted from How Sweet It Is

2 peaches, pitted

1/2 cup olive oil

1/4 cup fresh basil

4 cloves garlic

1/2 teaspoon salt

1/2 teaspoon pepper

2 tilapia filets

1 red onion, chopped

Noodle Kugel

I'm not Jewish, but I sort of felt like it today when I prepared this noodle kugel. Okay, maybe not so much, but it sure was delicious. I look for strange recipes when I'm trying to figure out what I want to cook next. Sometimes I look at the skill level, though recipes aren't as intimidating as they used to be. Sometimes I look at the ingredients, and if there are too many ingredients that I do not have, I usually move on to the next recipe (unless it's Tiramisu or something wonderfulanddelicious like that). I like things like bread, pasta, cheese, vegetables, berries, rich flavors, coffee, etc. I'm not even as much of a meat eater as I used to be. I could probably be a vegetarian if my body didn't crave protein as much as it does. And I love filet mignon too much to ever completely give it up.

When I saw this picture on Smitten Kitchen's website I knew I had to make it.
via Smitten Kitchen

Healthier Buttermilk Pancakes with Berry Compote

I love breakfast food. I don't see how some people can wake up craving shrimp and chicken wings or cold pizza. I love when I make a batch of pancakes and have enough leftover for one or two more mornings of pancakes. No, not when you go ahead and make the pancakes, put them in the freezer, then heat them up the next morning. I like to just put the batter in a glass bowl and save them in the refrigerator until the next morning so I can prepare them fresh. Fresh is always best.

This recipe came from Guilty Kitchen, a site I am loving more and more as the days go by.

Healthier Buttermilk Pancakes
Recipe from Guilty Kitchen
1 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp wheat germ (optional)
2 Tbsp flax seed, ground (optional)
1 Tbsp brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp vanilla
2 Tbsp butter, melted

Homemade Pesto

This is perhaps one of my greatest accomplishments in the culinary world. Yes, I used a food processor to make my pesto. Yes, I know it supposedly tastes better when you chop everything by hand. I'd rather make pesto in five minutes than thirty. I'm sure most people would agree with me.

Oat, Maple, and Blueberry Scones

I've really been into scones lately. I used to view scones as very time consuming and not worth the trouble, but boy was I wrong! Scones are so versatile! This original recipe only called for maple syrup and quick oats, but instead I used steel cut oats and blueberries and they turned out great! You could also substitute the blueberries for anything you have on hand, even raisins.

Oat, Maple Syrup, and Blueberry Scones

Recipe adapted from Smitten Kitchen

1 3/4 C All-Purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup steel cut oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 cup blueberries
1 egg, beaten (for glaze)