Archive for the ‘Food’ Category


Two-Ingredient Chocolate Buttercream

November 12, 2013

Frosting made with just butter and chocolate chips? Believe it!


It looks like frosting, tastes like frosting, and is really easy to make.

Cupcakes with frosting

Heads up:  You need to plan ahead a bit because the butter and chocolate chips are melted, cooled, and then brought back to room temperature before mixing into a fluffy, smooth frosting. But it’s worth the wait! You’ll find the recipe here on Cookies and Cups. I made a smaller amount, using 1/2 cup of butter and 1/2 cup of chocolate chips, which worked just fine.


New York-Style Pizza Sauce

November 10, 2013

This is my go-to pizza sauce. It’s quick to make, no-cook, and most importantly, it’s delicious.


I like a not-so-sweet sauce and this fits the bill. If you prefer it sweeter, you can add some extra sugar.

It makes about 2 2/3 cups, which is more than I need for one pizza. The rest goes into the freezer for an even quicker pizza next time!

Pizza Sauce

I found the recipe long ago in Cooking Light; you can find it here on My Recipes. It is best with fresh basil, but in the winter, I substitute about 3/4 Tablespoon dried for the 2 Tablespoons fresh called for in the recipe.


Sloppy Joes from Ellie Krieger

November 9, 2013

Happy Saturday! How about a sloppy joe?

Sloppy Joe

I wouldn’t normally put sloppy joes in the “exciting meal” category, but this recipe made an impact. They don’t have the typical sweet-smoky flavor – not that there’s anything wrong with a standard sloppy joe – but these were a nice change.

I loved the addition of pinto beans and red bell pepper, both of which add a nice flavor and texture. My husband described this as having a “fresh, light” taste and he appreciated that it didn’t make the bun soggy. Speaking of buns, I went the extra mile and made King Arthur Flour’s Beautiful Burger Buns, which are oh-my-gosh so delicious. Homemade buns or not, give these sloppy joes a try!

Recipe notes:

  • The recipe is on page 91 of The Food You Crave by Ellie Krieger. I’ve made lots of recipes from this book and have enjoyed all of them. You can also find it here on the Food Network’s website.
  • I used ground turkey instead of ground beef.
  • I didn’t want to deal with leftover tomato sauce, so I put in a whole can, which was a bit more than the 1 1/2 cups called for in the recipe.

Slow Cooker Refried Beans: a Tale of Two Beans

November 3, 2013

We eat a lot of Mexican food, and refried beans are a favorite side dish. After trying a few recipes, I found one that I liked, but didn’t love. I made it quite a few times, always trying to liven it up a bit with things like cumin, chipotle in adobo, or hot sauce. Each time, it was good, but not quite there.

And then…I switched the bean. The recipe calls for pinto beans and says that you can also use black beans. I had been making it with black beans, so I decided to try pinto beans instead. What a difference! Tastiest refried beans ever!

You can find the recipe (and a lovely photo) here on Alaska from Scratch. Note that this recipe makes a whole lot of beans; I usually make a half batch.


Rosemary Focaccia

November 2, 2013

I’m a big fan of focaccia. I’ve made quite a few different recipes but this one might be the one.

Rosemary Focaccia

Could you say no to this wedge of deliciousness?

It takes just moments to mix up the starter, which sits overnight. On baking day, there is some amount of tending to the dough between several short rises. Nothing complicated and it’s totally worth it. If you’re ready to get baking, you’ll find the recipe from Cook’s Illustrated here.


TwD Baking with Julia: Baked Yogurt Tart

July 2, 2013

I’m a huge fan of yogurt, so when I saw this recipe for a Baked Yogurt Tart, I was ready to give it a try. Topped with fresh local strawberries, this was a delicious summer dessert.


The filling has nonfat yogurt, eggs, sugar, flour, and a whopping 2 tablespoons of vanilla. The filling goes into a partially baked pie crust , the fruit goes on top, and the whole thing is baked until it is set and lightly browned. If you have pie crust in your freezer like I did, this is quick and easy to make.

The end result was a soft, fluffy, light, very vanilla-y filling inside of a flaky pastry crust. Baking it with fruit was tasty, but this would also be good baked without fruit and topped with fresh fruit or a fruit sauce.

Recipe Notes

  • I used an 8″ pie dish instead of the 9″ specified in the recipe, so I had some extra filling.
  • I served it directly out of the baking dish rather than inverting it to remove it from the pan.
  • In most cases, when a recipe says it is best served the day it is made, I think it’s perfectly fine the next day. This recipe, however, was by far at its best the day it was baked. After a night in the refrigerator, the texture and flavor couldn’t compare with the previous day (though if I had let it warm to room temperature, it possibly would have been better).

This recipe, baked by the Tuesdays with Dorie group this week, is on page 378 of Baking with Julia. You can also find the recipe here.


Coconut-Dark Chocolate (and Date) Truffles

June 30, 2013


I love coconut and chocolate, and I like dates a lot, so when I saw this recipe, I knew it wouldn’t be long before I made it. These truffles, with a filling made of dates, cocoa powder, and coconut flour, are a bit less indulgent than a typical piece of candy. Oh, but they are tasty. The dates and cocoa powder create a soft, sweet filling that’s only better when covered in chocolate and rolled in toasted coconut.


The recipe is from Eating Well, and you can find it here. And if you’re in a truffle kind of mood, Michele made Butterfinger truffles! Go to her site to check them out!

Some notes on coconut flour

These are pretty easy to make, unless you are like me and decide that since you have a bunch of unsweetened coconut, you’ll go ahead and make your own coconut flour. I did it, and it worked out, but it was a long road to get there! I followed these instructions and used option 2, the boiling water method. If you do that, I suggest letting it cool a bit before blending it. My blender was super-full and I ended up getting splattered with some hot liquid.

The coconut flour I ended up with looked like this:


It worked fine in the truffles, but since it wasn’t the consistency of a traditional flour, I don’t know if it would work in other recipes.

As a by-product of making the flour, I had some coconut milk which I used to make this sorbet (I didn’t make the other components of that recipe). It was a delicious, and a nice reward for the unexpected work involved in making the coconut flour.

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