Tuesday, February 8, 2011

Fruit Compote

Yogurt. It's good but sometimes boring... I've tried granola but I was really looking for some way to spice it up without the extra carbs...plus I had an extra apple that I needed to eat. So why not heat it up and mix it with yogurt.

Simple and quick...

I had the following:
  • 1 apple
  • 1 cup of frozen strawberries
  • 1 cup of frozen mango
  • 2 table spoons of honey
  • 1/3 cup water (or maybe a little more depending the amount of fruit you have)
I started by heating up the frozen veggies a bit in the water - then added the apple and the honey and let it simmer for about 10 to 15 minutes till it thickens up.

Poured that over some yogurt and eat it! Yum.

Thursday, February 3, 2011


Here's the truth - my boyfriend is from Ohio and he LOVES Buckeyes but I had no idea what they are. I was online trying to see if I could order some because being from Boston, I'd never heard of them before. Needless to say I came across about 100 recipes for them!



So I did. VERY VERY Easy. I promise.

  • Parchment paper - I put this first because you're gonna need it!
  • 2 sticks of butter (1/2 pound) - soften
  • 1 jar of creamy peanut butter (1 pound)
  • 1 1/2 pounds of powdered sugar
  • 1 tsp vanilla
  • Chocolate - lots of chocolate
  • Mix the butter and peanut butter together so it's nice and smooth and creamy
  • Add in the vanilla and mix again
  • Start adding the sugar but slowly - you want to keep adding and mixing constantly until you get it to be less creamy and more clumpy so you can form some balls with it, you may need to add more sugar depending on the consistency
  • At this point - I put the whole mixture in the fridge for about 15 minutes to get it to harden up so I could make the balls

  • While it's in the fridge - melt down the chocolate and let it cool a bit - you don't want it too hot or it will melt the butter in the balls
  • Snag your parchment paper and line some cookie sheets
  • Start balling your peanut butter mixture! I made about 1 inch size balls with spoons first because it was melting in my hands. The balls weren't perfect at this point, which is fine. I popped the trays back into the fridge and let them cool again for about 40 minutes. (I warned you - a lot of in and out of the fridge!)
  • Then I balled them up again so they looked like real balls and not mush piles of peanut butter clumps.

  • Back into the fridge for about 20 more minutes or so.
  • The reason for the in and out of the fridge is to keep the mixture cool and so its easier to work with. At this point - you need a harder mixture so you can pop a toothpick in the center and dunk them into the chocolate without them falling off. Although I give you full permission to eat the ones immediately that fall into the chocolate.
  • Once dunked, pop them back onto the cookie sheet and let them cool and harden in the fridge for 2 hours.

Thursday, January 27, 2011

Homemade Oreos

I did it. I made them. Yep. Sure Did. They were tasty but if I didn't have the patience of a 5 year old kid they could have been better. Oh well. Next time. Right? But maybe you can learn from my experience... needless to say, I'm not a baker but these were pretty easy.

I saw in Fine Cooking that they had posted Joanne Chang's (from Flour Bakery in Boston) recipe here... so I knowing there was a snow storm, I was motivated to bake. I've been taking photos with my phone as I've been cooking - it's much faster and easier but I warn you the photos aren't as delicious looking - so the steps photos are from the phone but the final product photos are not.

Here we go.

Oreo Cookies - from Joanne Chang
Recipe from Fine Cooking

For the cookies
  • 1 cup (2 sticks/228 grams) unsalted butter, melted and cooled slightly
  • 3/4 cup (150 grams) granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup (200 grams) semisweet chocolate chips, melted and cooled slightly
  • 1 egg
  • 1-1/2 cups (210 grams) unbleached all-purpose flour
  • 3/4 cup (90 grams) Dutch-processed cocoa powder
  • 1 tsp. kosher salt
  • 1/2 tsp.baking soda
For the vanilla cream filling
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1-2/3 cups confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1 Tbs. milk
  • Pinch of kosher salt

Got all my ingredients ready to go!!!!

In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed.

Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury, and you will find it easiest to switch to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

YUM... yeah, I stuck my finger there while I was mixing it all together. Wouldn't you? It just looks so tasty!

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a rough log about 10 inches long and 2-1/2 inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2-1/2 inches in diameter.

NOTE: I did this but I shorten the time frames and you probably shouldn't do that. The harder the dough is (or colder) the easier it is to work with. I promise. When I make these again, I'm going to make a smaller log - thinner - so the cookies are smaller as well. More cookie to frosting ratio that way. :-)

Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log, if you like. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven, and heat the oven to 325°F. Line a baking sheet with parchment paper or butter it.

Cut the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Let cool on the baking sheet on a wire rack to warm or room temperature. They don’t have to cool completely before you fill them, but you can’t fill them while they are hot.

While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this frosting by hand. Make sure the butter is very soft, and use your hands to mix and knead the confectioners’ sugar into the butter. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

Scoop about 1 rounded tablespoon of the filling onto the bottom of 1 cookie. Top with a second cookie, bottom side down, then press the cookies together to spread the filling toward the edges. Repeat until all of the cookies are filled.


Tuesday, January 18, 2011

Fresh Pasta

My roommate and I have a small obsession with making fresh pasta. Who wouldn't? So stinking easy I don't know why we don't make it every single day.

3 eggs, 2 1/4 cups flour and a pinch of salt mixed together slowly on the table top. We also added some fresh black pepper - it could have used a bit more. Mixed it all together on the table top and let it sit for at least 20 minutes.

(link to video on how2heroes)

Then we split the dough in half so it was easier to work with - rolling it out slowly through the machine and thinner each time.


Also here are a couple of nice shots from yesterday's how2heroes shoot with my good friend and amazing athlete Linda. One-Pot Peanut and Chicken Soup - recipe coming soon!

Friday, November 12, 2010

Fresh Pasta and Squash Sauce

I finally did it. I finally bought a pasta maker... and it's awesome.

Very simple pasta recipe...

2 1/4 cups flour
pinch of salt
3 eggs

1. Pour the flour into a mound on the counter, make a little pit and pop the eggs into the middle
2. Start to scramble the eggs in the middle of the flour and add them slowly into the rest of the flour till you have the dough
3. Keep working it for about 8 minutes ( you can use your hands if you want at this point)
4. Break it into three balls. cover them with a damp cloth and let them site for 15-30 min
5. Roll out the pasta

Squash Sauce - we just used a whole one
3 oz of goat cheese - used plain, no flavoring
2 pad of butter
curry powder - to taste
1/2 tsp brown sugar b/c it needed a little sweetening
topped with Parmesan cheese

1. Peel, cube and boil squash till it soft
2. Pour off the water and add all the other ingredients and mix the crap outta it

Cook the pasta like normal, top with the squash sauce and you're done!