Tag Archive | personal: recipe

Recipe Notes: Microwave Vanilla Cake

It’s too hot to bake! But I have a microwave!!

I squished together 2 recipes:
http://www.tablefortwoblog.com/the-moistest-very-vanilla-mug-cake/ and

This is what I got:
1/4 cup + 2 tbsp. (6T) all-purpose flour
3 tbsp. granulated sugar
1/4 tsp. baking powder
1/8 tsp. salt
2 tbsp. milk
1 egg
1 tbsp. vanilla extract
2 tbsp. butter, melted

Mix dry ingredients together*, mix wet ingredients separately, combine.
Split evenly into 2 ramekins.
Microwave approx. 1.5 minutes.

*If I do this again, I will do like Alton Brown and call the sugar a wet ingredient, mixing hot butter-sugar-egg-milk in that order (avoids clumping, risking cooking the egg, sad solid bits of butter).

Taste and texture to come later.

Edited to add: it was overcooked and tough. Not sure if it was JUST the overcookieness or if it was too something as well. Tasty, though. Shall try again and report back.

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Mug Cakes!

We have been experimenting with mug cakes. Have you encountered these? They’re essentially tiny, single-serving cakes cooked in the microwave – theoretically in a mug.

Last night we made this one, an applesauce cinnamon cake. I added in 1/2 T of wheat bran for fiber, but it really did then need a little extra liquid. I think my homemade applesauce is cooked down more than store-bought, as well.

That being said, while a bit dense, it was super tasty. After a veggie-heavy dinner, one serving was easily split between the two of us.

Tonight we did this one, chocolate on top of chocolate.
I swapped out 1/2T of the flour for more cocoa, subbed out 1/2T of milk with egg whites, and did my standard chocolate-plus-one of subbing out some of the vanilla with Patron XO Cafe and adding in a 1/4 teas of espresso powder. When we do it again, I’ll add in 1/8 teas of salt, too, but with a scoop of vanilla ice cream, this was ~delicious~.

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Productivity Today!

Today, so far, I/we (T & I) have:

* Pulled the chest freezer out from the garage, thawed it, and cleaned up the exploded apple goo from the bottom (Cider jugs have a variable amount of headspace. Sometimes it’s not enough.)

* Run a batch of tiny apples from the Spare Trees through the squeezo set up on the mixer (T. chopped ’em and put ’em to boil a couple days ago)

* Boiled down the last of the pico de gallo from the company picnic into a passable tomato sauce & froze that

* Picked more tiny apples

(* took a nap)

(* Had a very tasty fried egg & jowl bacon w/ pico de gallo & chives for breakfast and very nice not-at-all-traditional latkes w/ more chives and sour cream for lunch)

* cut new supports for the mailbox front out of plastic wood

* Made a sour cream apple coffee cake (it’s currently in the oven) (this recipe) with sour cream from the company picnic

(The company picnic was catered by Moe’s. Next up are fried cinnamon-and-sugar tortilla chips…)

* Wrote an Aunt Family Piece for [personal profile] kelkyag/Patreon & created a Canva picture for it, though it’s not my favorite design.

Next up:

* Pick more apples, take a walk, write the last kitty Patreon piece for the month, do some Day Job, maybe do some Edally & This Other Project Thing writing. Have dinner, hang out with husband, pet cats.

* Clean up the kitchen, put the freezer back in the barn

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Recipe Try-outs: A quick review

So, we bought “PBFit,” powdered peanut butter, because we had a coupon at BJ’s club (A big-box/buy-in-quantity style-store) and wanted to try it.

And I was craving peanut butter cookies, so I did some googling, and found this:


If you scroll down, there’s a recipe for “Easy chocolate chip peanut butter cookies recipe.”

It’s a bare modification to the (halved) Tollhouse recipe – 1/8 c less flour, 1/4teas less salt, and then add powdered PB (yes, I have the Tollhouse recipe memorized).

It tasted… good. Not peanutty enough, although replacing the chocolate chips with pb chips might have helped. Not quite the right mouthfeel for peanut butter cookies, though adding a bit more pb fit might help.

Short sum: tasty, will cook again, but will modify next time to be tastier.

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Links of Awesome, Friday Edition

The Kitchn: Advice for Eating on a Very Tight Budget

(we ate lots of rice and beans, and “splurged” on condiments when they were on sale. To this day you can see that echoed in our condiment selection, which is, ah, extensive).

Via M.C.A. Hogarth: Russian Scientists Build Monument To Honor Lab Rats

Now I want to read Mrs. Frisby and the Rats of NIMH again…

And FROM MCA Hogarth: Now Available: Not in Need of Quests, a Men in Fantasy Coloring Book!

You have GOT to look at this! It’s beautiful!

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Tomato Season!

This is my favorite time of year for garden-eating, because I get to eat Tomato Everything.

Fresh Tomatoes on Pizza.

Grilled Cheese & Tomato Sammiches.

And homemade Tomato Soup.

We made this the other day – it’s one of my favorite non-recipes.

More or less: cook a hot sausage (we used chorizo) in a deepish pan. Once it’s rendered some fat and is cooked, pull out the sausage and put it aside. Toss in two onions and plenty of garlic, chopped roughly. Cook until tender, then add a bunch of fresh tomatoes.

Add some fluid – usually water – and maybe a bit of bouillon – or just stock, but we have bouillon around, not stock, so.

Let cook until the tomatoes are stewy and the soup is red all the way through. Add the sausage back in, and add fish sauce & molasses to round out the flavor.

Stir a little cream in at the table & enjoy.

Aah, summer.

(bonus? It’s so cold this summer, we can actually enjoy soup).

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Recipe Log: Chocolate Avocado Pudding

So, we made – http://www.twopeasandtheirpod.com/dark-chocolate-pudding/ – this recipe, although i pulled generously from other recipes and my own experience

Their recipe first, my notes second:
1 cup unsweetened almond milk – 1/2 c whole milk
2 ripe avocados, peeled and pitted – 2-1/3 avocados
1/3 cup plus 1 tablespoon unsweetened cocoa powder – 1/3 dutched chocolate, 2 T dark Hershey
1/2 cup plus 2 tablespoons pure maple syrup – 1/2 scant maple syrup, ~1T Brown sugar
2 teaspoons vanilla extract – 3-4 teas vanilla
1/4 teaspoon almond extract (I didn’t add this) – (me neither)
1/4 teaspoon ground cinnamon – 1 teas
Pinch of sea salt – large pinch
Raspberries, for garnish – (nope)
– 1/2 teas espresso powder

It was delicious. It didn’t taste like avocado, and it had a texture similar to almost-set pudding, but it had a very nice rich chocolate flavor and a lot of good cinnamon nose to it.

Will do again.

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Recipe Log: Corn Dog Muffins

I made this: http://thepioneerwoman.com/cooking/2012/10/corn-dog-muffins/ as a test recipe:

* I subbed out hot dogs for small sausages (the size of breakfast sausages).
* I subbed out shorting, put in butter.
* I DID put in sugar (1-1/2 T for the half recipe)
* I did a half recipe but used a whole egg.


Notes –

* might add creamed corn next time, as per our normal Jiffy doctored recipe.
* cool sausage before adding.
* Better second day

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Recipe Log: Easy Salmon Potato Cakes

We made these yesterday:

Notes on the cakes:
The recipe means 2 cups of completed spuds, not two cups of flakes.

They need to be a bit more fishy, even with that – maybe a couple anchovies pasted?
Don’t bother with seasoned breadcrumbs, use plain and spice it yourself. Tarragon, horseradish?

Very tasty and good reheated the next day (30 seconds microwave).

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Recipe Log: Chocolate chocolate-chip mini muffins

We made this – http://www.theperfectpantry.com/2014/03/chocolate-chocolate-chip-mini-muffins-recipe.html – tonight for the first test run.

* probably replace the oil with browned butter
* should probably replace half the milk with sour cream.
* needs a little more salt
* if making for home, make 1/2 with walnuts, 1/2 with chips. (Maybe use white chips for game)

* I used 4T of cocoa instead of 2T, white sugar instead of superfine, and 1/2c chips (probably up to 3/4 in next run). I added 1/2 teas espresso powder, as per normal.

Tasty as is, could be a lot more tasty with a bit more work.

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