Breakfasting

Could I own a bakery that only made crescent rolls filled with a variety of deliciousness and be successful?

I think I could. I think you could. I think this should happen. I think I'm giving you a business tip. I don't know anything about business.

But somewhere in the world someone is baking crescent rolls with something random inside them right this very moment.

In that same kitchen someone is nibbling, oh please, shoveling a mass of flaky carb goodness into her mouth and pondering why that combination hasn't been sold in mass quantity by now.

Perhaps that shoveler is me -- just bein' real.

A decadent spread on Christmas morn'.

Looks like someone else knows a little somethin' about shoveling, too...

My mom is master at escaping the camera lens. I caught her elbow. Small victory.

 

Sausage | Egg Scramble Crescent Rolls

Ingredients:

             1 can crescent rolls (8 rolls)

             1 tbsp melted butter
             shredded cheese

             4 eggs

             milk

             seasonings optional (salt, pepper, garlic powder, chives)

             8 sausage links

                         

Directions:

             1. Preheat oven according to can directions. Grease selected cookie

                 sheet.

             2. Unroll crescent rolls and spread melted butter on each one. 

                 Place shredded cheese at one end of roll (the end that you would 

                 begin rolling)

             3. Grease a medium-sized skillet and place over medium heat. 

                 In a bowl, combine eggs, a touch of milk (just enough so that eggs 

                 aren't too runny), and seasonings, then whisk together. Scramble 

                 in skillet.

             4. In a separate skillet, brown sausage links.

             5. On top of cheese, add scrambled eggs and a sausage link and 

                 then roll crescent like normal.

             6. Bake for 12-15 minutes.

Nutella | Strawberry Crescent Rolls

Ingredients:

             1 can crescent rolls (8 rolls)

             Nutella

             8 strawberries (sliced)

                         

Directions:

             1. Preheat oven according to can directions. Grease selected cookie

                 sheet.

             2. Unroll crescent rolls and spread Nutella on each one.

             3. Place 3-4 strawberry slices at top edge of crescent and then roll like 

                 normal.

             4. Bake for 12-15 minutes.

             5. Sprinkle with powdered sugar (optional)

           

Happy breakfasting!

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Wishbones & Cheesecakes

Wishbone: Have you pulled one before?

Photo creds: Real Simple

It's a bit like blowing out birthday candles . . . with the unfortunate possibility of having your wish snatched by whoever's grasping the other bony end. And in approximately 0.643 seconds you're intensely concentrating on a wish (or, like most of us, an untold deepest longing that you only ever summon on occasions like birthday candle blowing, shooting stars, or wishbone pulling -- never did marry Rider Strong -- sigh) and hoping your thumb is mightier than your opponent's.

A few years back, I had my first (and last) Thanksgiving wishbone pulling experience. It left me scarred, and not for reasons you might think.

You see, I actually won the bigger half! Against my grandmother.

It was an unfair match; I don't disagree. The family had gathered as spectators in my sister's kitchen to witness whether the matriarch of the family or the youngest of the cousins would claim the wishbone title. I tried with as little force possible to let her break the better portion. A woman whose fingers have clenched victories of various sorts in her lifetime just wouldn't achieve it that day.

It really wasn't so much that I got my wish but that I snatched hers. She seemed so disappointed.

"Aw, Nana, what was your wish?"

"That I'd live another year."

" . . . "

Tell me she did not just say that . . . out loud . . . in front of the entire family!? If she died before next Thanksgiving, that would loom over me for the rest.of.my.life! Not okay. Pretty certain this tops the list of things grandparents should never say to any member of the family.

She lived. 365 days later. And plus. And plusss. And plusplusplusplus. And she's still living. Thank goodness. :) We love her.

But no one lets her touch the wishbone anymore.

~~~

When I was in my early college years, I was usually given the task of bringing such important items as the canned cranberry sauce to the Thanksgiving feast.

I was broke. The family understood. 

Now that I'm in a slightly more stable situation, I offer a much more worthy and promising contribution: cheesecake.

It's kinda become my signature dessert. Last year I made a Pumpkin Swirl cheesecake. What a big decadent hit. Velvety cream cheese with the familiar flavors of pumpkin and spice dancing throughout.

This year I'm making the swirly pump. again, but this time with an Apple Caramel to join it. Yum.

To make a little extra income these past few pre-Thanksgiving weeks, I started selling them at work too. Office grandeur by day; kitchen whiz by night.

I tightened my apron strings and got down to business. 

          - Gettin' toasty -                                  - Cool down -                                     - Chillaxin' - 

If only these pictures were scratch-n-sniff. Mmm mm.

And if our table could drastically multiply itself, I'd invite you all! I certainly would.

But please, someone bring the cranberry sauce. It's no longer my duty. ;)

Have a wonderfully delightful Thanksgiving.

Full of food. Laughter. Memories. Family. Friends.

Photo creds: Hostess with the Mostess

Minus the wishbone.

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Pumpkin Spice Cake

Sometimes I just want simple. I love making things from scratch, but I can't always handle scratch. You know what I mean? You've got things to do; of course you know what I mean!

This spice cake is probably not new to most of you. In fact, I saw it posted on Pinterest just the other day. But this is a classic. The way Peter Pan and the Wizard of Oz are classics: not new but always loved, always familiar.

Spice cake, for me, is nostalgic. Every time I smell it baking, I'm reminded of Nana in the kitchen with pans and Crisco and toothpicks and these old old hot pads that are about as faded as Betsy Ross's American flag. That kitchen smelled like autumn. Like fallen leaves and wool sweaters.

Nope. There's not a thing wrong with simple.

Pumpkin Spice Cake

Ingredients:

             1 box Spice Cake

             1 can pure pumpkin

             1 can frosting (cream cheese or buttercream or vanilla)

Directions:

             1. Preheat oven according to box directions. Grease selected pan

                 and set aside. (I use a 9" springform pan).

             2. Combine cake mix and pumpkin in a bowl until thoroughly

                 incorporated. The batter will seem a bit too dry at first,

                 but stay faithful to mixing and you'll see it will all blend together.

             3. Pour batter into pan and bake according to box directions.

             3. Let the cake cool completely. Heat icing (uncovered) in microwave

                 for about 10-15 seconds and pour on top of the cake allowing the
                 icing to drip off the sides.

Plate it up.

Add a dash of powdered sugar and pumpkin pie spice, and you are in for a fall treat.

Simple.

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White Gazpacho



Soup is welcomed at my table all months of the year. I have no qualms about sharing my bowl and spoon in the summer for something other than cereal or ice cream.

Perhaps my Romanian-ness bred in me this penchant for the slurpy goodness.
Or maybe my jaw's just lazy. It's a toss-up.

For those of you believing that soup's big debut is reserved for winter's frigidity: stop. Just quit it. It's all a myth.

Major thanks to my friend, John Mark, for ushering me into the realm of summer soup: Gazpacho!



Gazpacho is a cold soup that's bread- and vegetable-based. It takes practically no time at all to put together.

Think, C. B. C.

Chop.

Blend.

Chill.

That's it. Your blender is totes jealous at how easy your workload is compared to his (hers?).

And seriously, any food that can demand another food to serve its contents is pretty rockstar. Soup + bread bowl = the reason Panera is so legit.

Dish out your soup in style. Check out these awesome bowls from Anthropologie:

I want to serve ginormous spoonfuls of soup in these bowls!!! And maybe possibly even share. Maybe.

So if you're still not convinced soup can be served without wearing sweaters, scarves, and long-johns, ease your way into soup season with this flavorful chilled concoction.

White Gazpacho

Food creds: Panera Bread

Ingredients:

             4-5 slices french bread*

             2 cups water

             1 sweet onion, peeled and chopped

             2 medium cucumbers, peeled and coarsely chopped

             1/2 cup champagne vinegar

             1/2 cup almond or olive oil

             3 Tbsp sugar

             2 tsp salt

             1/2 tsp white pepper

             1/2 lb green grapes, rinsed and halved

             1/2 cup sliced almonds, toasted

Directions:

             1. Remove crusts from bread slices. Cut bread into 1/2" to make 2

                 cups of bread cubes.

             2. Put bread, water, onion, cucumber, vinegar, oil, sugar, salt, and

                 white pepper in a blender. Puree until smooth.

             3. Chill soup until it's very cold (at least 2 hours). Serve in cold bowls

                 and garnish with halved grapes and toasted almonds.

*I used rice cakes this time around for a friend who's on a no-yeast fast.

Mmm. Cukes.





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Tikka Masala Chicken



International Foods. 10th grade. Shattered my virginal thoughts about Indian food. A cryin' shame.

No one should judge an entire ethnic cuisine based on one overly-seasoned dish in a high school cooking class. No one.

Curried potatoes. That's it. It wasn't even some fabulous fishy or pilafy or gingery dish. Simply diced potatoes with too much curry powder. And I said hecks no. No thank you, India.

But then my palate matured (as have many things since the 10th grade).

Behold. This is community done right. Spices becoming friendly. Communal-like. All for the common purpose of fratenizing with my taste buds.

Friends need to be invited to your house for this dish.

And if your friends so choose to fratenize with the kitchen utensils, then they just might try a hand at the cutting board and knife thing.

Especially when they confess they dislike dicing things after they finish dicing most of the things in the recipe. With a smile on their face, even. ;)

Thanks, Sally! Great evening of chats and eats! 

Tikka Masala Chicken

Foods creds: Care's Kitchen

Ingredients:
     Sauce:

           6 Tbsp veg. oil
           2 onions, finely chopped
           6 garlic cloves, finely chopped
           2 large, fresh green chilies, chopped

           1 tsp ground cumin
           1 tsp ground coriander

           1/4 tsp turmeric

           1/2 tsp salt

           1/4 tsp tikka masala

           1 Tbsp ginger root, peeled & grated (or finely diced)

           1 (14 oz) can fire roasted, diced tomatoes, pureed

           1/2 cup water

     Chicken:

           2 Tbsp veg. oil

           4 boneless, skinless chicken thighs, cut into 1" pieces

           cilantro, chopped, for garnish

Directions:

     Sauce:
           1. Heat oil in medium to large pot. Add the onions, garlic, and chilies.

               Fry over a medium heat for about 10 minutes or until the onions are

               caramelized.

           2. Add cumin, coriander, turmeric, salt, and masala and stir. Mix in

               ginger and tomatoes and cook for 1 minute, stirring. Add water and

               cook for about 5 minutes or until the oil surfaces. Remove from heat

               and keep warm. 

     Chicken:

           3. Heat oil in a wok or heavy-based frying pan. Add chicken. Stir-fry
               over a medium heat for 8-10 minutes or until the chicken is golden

               brown all over. Add the cooked chicken to the pot with the sauce

               and simmer for 2-3 minutes. Sprinkle cilantro on top.


Hummus. Check.
Pita. Check.
Ginger beer. Oh snap. Check.
Non-Indian friend who loves Indian food and will not judge my non-Indianess. A must. Check.

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Raspberry Lemon Cupcakes



Grad classes begin again on Monday. MONDAY!!!

When did summer shake off her beach towel, pack up her sunscreen, and vacate the beach?

Now, I get all giddy in my soul anticipating cooler, cripser weather, chai lattes, and cardigans. But I'm still totally feeding on the flavors and colors of summer.

A marriage of pretty, bright sensations. Pink. Yellow. Lemon. Raspberry.

Dear yellow and pink houses, I would like to be your neighbor.


Pink and yellow make life whimsical. I want more whimsy, don't you?

Photo creds: you frivolous mommy!

Photo creds: basedecor

Photo creds: aloha island weddings


What's your favorite summer flavor combo?


Raspberry Lemon Cupcakes
Adapted from: the hummingbird bakery cookbook 

Ingredients:

           Cupcakes:

                  1 cup all-purpose flour

                  3/4 cup sugar

                  1 1/2 tsp baking powder

                  2 Tbsp grated lemon zest

                  3 Tbsp unsalted butter, at room temp.

                  1/2 cup whole milk

                  1 egg

                  raspberry cake/pastry filling

           Lemon frosting:

                  2 cups confectioners' sugar, sifted

                  5 Tbsp unsalted butter, room temp.

                  2 Tbsp grated lemon zest

                  2 Tbsp whole milk

Directions:

           1. Preheat oven to 325°F.

           2. Put the flour, sugar, baking powder, lemon zest, and butter in a

               freestanding electric mixer with a paddle attachment (or use a

               handheld electric whisk) and beat on slow speed until you get

               a sandy consistency and everything is combined. Gradually pour in

               the milk and beat until just incorporated.

           3. Add the egg to the flour mixture and continue beating until just

               incorporated (scrape any unmixed ingredients from the side of the

               bowl with a rubber spatula). Continue mixing for a couple more

               minutes until the batter is smooth. Do not overmix.

           4. Spoon the batter into the paper cases until two-thirds full and bake

               in the preheated oven for 20-25 minutes, or until the cake bounces

               back when touched. A skewer inserted in the center should come

               out clean. Let the cupcakes cool slightly before turning out onto a

               wire rack to cool completely.

           5. Once completely cooled, using a small spoon, scoop out a round

               shallow bit of the cupcake top. Spoon in the raspberry filling until

               completely filling the missing cupcake portion.

Lemon frosting:

           1. Beat together the confectioners' sugar, butter, lemon zest in a

               freestanding electric mixer with a paddle attachment (or use a

               handheld electric whisk) on medium-slow speed until the mixture

               comes together and is well-mixed.

           2. Turn the mixer down to a slower speed. Slowly pour in the milk,

               then when it's all incorporated, turn the mixer up to high speed.

               Continue beating until the frosting is light and fluffy, at least 5

               minutes. The longer the frosting is beaten, the fluffier and lighter

               it becomes.

           3. When the cupcakes are cold, spoon the lemon frosting on top

               and decorate with a little lemon zest.

Makes 10-12 cupcakes

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Lone Star Scones

Hey there, Texas -

I feel like I know you. We haven't formally met or anything though. I'd like to change that one day. Unfortunately, it'll be a while. But one day. For reals.

Don't take my absence personally. You see, we have plenty of mutual friends. Friends that adore you.

People I love call you their home. People like my brother-in-law who proves that after 10+ years "up north," you can remove a man from Texas and he'll still say y'all, warm up ice cream because it's too cold for his liking, and without question, believe he moved to another country when he left you behind.

Apparently there's something about you that just lingers in the soul.

I'll just say it. You done good, Texas. You taught those kinfolk of yours loyalty, pride, and some rare form of English grammar that I have yet to decode. And those belt buckles of yours... whoa, dang.

So I guess I'm not at all baffled that my coworker and her husband -- newly finished with their degrees here in the Blue Ridge -- would return to your dry, warm, dusty, leather-infused embrace. After all, once a Texan, always a Texan. And you'll welcome them with a big 'ol Howdy. And, I'a reckon this ain't yer first rodeo. Because you recognize your own, don't you? No biggie, right?

Well, Texas, I'm impressed.

I dream dreams when I go to Goodwill. Cheap, creative dreams.

Red, white, and blue. Stars and stripes. A bit mega-patriotic, Texas. Just a bit.
Had to get the denim in there, though.



Lone Star Scones

Adapted from: 101 Cookbooks

Ingredients:

          

            3 cups whole wheat flour
            1/2 cup sugar

            2 tsp baking powder

            1 tsp baking soda

            1 cup cold butter, cut into pieces

            2 cups rolled oats

            zest of 1 orange

            1 cup buttermilk

            1/4 cup coarse sugar, for sprinkling

            2/3 cup dried cranberries

            star-shaped cookie-cutter

Directions:

            1. Preheat over to 350°F. Line baking sheet with parchment paper or

                tin foil.

            2. Combine flour, 1/2 cup of sugar, baking powder, and baking soda

                into a bowl. (I worked by hand, but you can use a food processor for

                this step). Add the butter and mix until it all forms a sandy pearl

                texture.

           3. Stir in oats and zest. Then stir in buttermilk and cranberries until

               moistened.

           4. Using your hands, gather the dough together into a ball, making

               sure everything is combined well. (You can add a bit of buttermilk if

               dough is too dry to stay in round form. Do not over-add).

           5. Take a handful of dough and press it into the star cookie-cutter. I

               filled the entire cutter with dough. Depending on how large your

               cutter is, you might choose not to fill it up.

           6. Gently push the dough through one side of the cutter.

           7. Place stars onto the baking sheet and sprinkle with a tiny bit of

               sugar.

           8. Bake for 12-15 minutes.

*Should make between 14-16 star scones.



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