I’ve been actively trying to create new shakes and love the one I made this morning. This shake contains Vitamin C, K, Folic Acid, B12, B1, and B6. If that isn’t enough, it’s rich in chlorophyll, which helps cleanse and detoxify the blood.
2 handfuls spinach
1/2 cup frozen strawberries
1 green apple
1 tablespoon honey
1 tablespoon lemon juice
1/4 cup orange juice
1/2 cup Greek yogurt
Place all ingredients into a blender and pulse till consistency is smooth.
1 1/2 c AP flour
1 1/2 c sugar
3/4 c unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1 tsp salt
1 c whole milk
8 tbsp butter (1 stick), melted
2 large eggs
1 tsp vanilla extract
3 c mini marshmallows
Glaze and Topping:
1 c pecan halves
1/4 c heavy cream
1/4 c light corn syrup
1/2 c chopped semi-sweet chocolate
1. Preheat the oven to 350℉. Grease a 13 by 9 inch baking pan.
2. Cake: whisk together the four, sugar, cocoa powder, baking powder and salt. In another bowl, whisk together the milk, melted butter, eggs, and vanilla. Using a rubber spatula, fold the milk mixture into the flour mix just until combined. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean and the cake is firm to the touch, 30 to 40 minutes.
3. Take the cake out of the oven and scatter with marshmallows evenly over the top. Return the cake to the oven for 5 minutes to melt the marshmallows.
4. to make the glaze: reduce the oven temperature to 325℉. Spread the pecans on a baking sheet and bake until fragrant, about 10 minutes. When cool enough to handle, coarsely chop the pecans.
5. In a medium saucepan, combine the cream, corn syrup, and chocolate. Stir over medium-low heat until the chocolate is melted. Pour the chocolate mixture over the top of the cake. Top with the pecans and let cool before serving a slice of pure decadence.
Recipe adapted from Southern Cooking Bible.
1/4 c sugar
2 tsp active dry yeast
1 tsp kosher salt
1 c warm water (110 degrees F)
3 c AP flour
1 tbsp vegetable oil
1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow the mix to sit for 5 minutes or until the mixture begins to foam.
2. Once the mix has foamed add in the flour and oil.
3. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl.
4. Place the dough in a greased bowl, cover, and let it rest in a warm place for about an hour.
5. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
6. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 12-inch rope.
7. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Using an egg wash (50% egg and 50% water) brush each pretzel and sprinkle kosher salt on top.
7. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Dominique Ansel (known creator of the cronut craze) created the “magic soufflé.” The pastry is a chocolate soufflé with a molten center enclosed within a toasted orange-blossom brioche with a hint of Grand Marnier. The magic part is that it never collapses!
The soufflé is served hot from the oven and the bakery advises you to “rip it in half with your hands” immediately to reveal the molten chocolate core. Take this advice to heart! If you wait too long because you’re texting friends the molten core will bake through and turn into chocolate cake.
I’ve been on a smoothie kick recently and figured it was time to invest in a blender of my own! After debating at Bed Bath and Beyond for 20 minutes between the Ninja 1200W blender and the $400 Vitamix, I decided to buy the Ninja blender and save $300. I must admit I am very particular with my kitchen appliances, especially blenders and juicers because I’ve used some pretty great ones over the years. Inside, you’ll find two single serving mixing cups, one 72 oz blender, 1200 watts of pure power, and a 64 oz processor bowl. Living alone, I find that cooking for one can be challenging, but this product was made for individual smoothies! Pure joy and convenience, the individual mixing cups go right on the blender. You put all your ingredients into the cup, place the individual cup on the blender base, and pulse until you reach your desired smoothie consistency. The Ninja has instantly become my new favorite product. My only complaint, I didn’t like how they packaged the blades, it was actually completely unsafe and unfortunately I ended up with a few cuts (so be careful when opening yours). Other systems I’ve read about apparently provide proper storage materials for sharp blades, I hope Ninja implements safety guards soon. All in all I give this product a 9 out of 10.
1 c milk chocolate
1 c packed brown sugar
2 tbsp cocoa powder
1 tbsp ground cinnamon
1 c sugar
6 tbsp butter
1 tsp vanilla
1 c sour cream
1 tsp baking soda
1 1/3 c flour
1 1/2 tsp baking powder
1. Preheat the oven to 350
2. For the cake: combine sugar, butter, eggs, vanilla. Process for 2 minutes.
For the topping: in a small bowl combine milk chocolate, brown sugar, cocoa powder and cinnamon. Set aside.
3. Mix the sour cream with baking soda and let it stand for 30 seconds.
4. Add the sour cream, flour and baking powder to the cake mix and process until it’s all incorporated.
5. pour half the batter into the prepared baking pan, cover with topping, then poor remaining batter on top.
For the Tuna
4 Tbsp white sesame seeds
1 (6 ounce) ahi tuna steaks, 1 inch thick
salt & freshly ground black pepper
1 Tbsp canola oil (for the pan)
1. In a shallow dish, combine the sesame seeds and salt/pepper, stir to combine.
2. Next coat the tuna evenly with the mix, pressing down firmly on each side so the tuna sticks to the sesame seeds well.
3. In a non stick pan, warm the 1 Tbsp of oil, and heat until it lightly starts smoking. Place the tuna in the pan and cook on a medium high heat until the white sesame seeds start to turning golden brown. (Around 1 minute on each side.)
4. Transfer the tuna to a cutting board, let rest for 2 minutes, then cut into 1/4 inch thick slices.
For the Sauce
3 Tbsp reduced sodium soy sauce
1 Tbsp teryiaki sauce
1 Tbsp mirin sauce
1 tsp brown sugar
1 tsp lemon rind
1 tsp sesame seeds
1. Combine all ingredients into a bowl and stir to combine.
Serve on the side of the fish.
Haven’t posted in a while, but got to finally bake in the kitchen again. This weeks bundt cake, is a blackberry buttermilk cake!
Blackberry Buttermilk Cake
3/4 c (1 1/2 sticks) unsalted butter, room temperature
2 1/3 c cake flour (sifted, then measured)
2 1/2 c (10 ounces) fresh blackberries
1/4 c plus 1 1/3 c sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 large eggs, room temperature
2 tsp vanilla extract
1 c well-shaken buttermilk
Preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan (on top of the parchment) and sprinkle evenly with 1/4 cup of sugar.
Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Invert cake onto rack and remove pan, peel off parchment. Dust top generously with powdered sugar and let cool completely.
Adapted from Bon Appetit
Spice up a your brussel sprouts with this recipe!
Roasted Brussels Sprouts with Bacon and Maple Syrup
1 lb Brussels sprouts, trimmed
1/4 c extra-virgin olive oil
3 tbsp pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. Place Brussels sprouts in a single layer on a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
3. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.