recipe #14 - Deviled Eggs

One of my yearly festive traditions is to make the deviled eggs for my aunts' Christmas party.  To me this is Christmas. I have been attending the party my entire life and cannot imagine my life without it. In fact I believe this is where I get my party-planning gene.  I now give you my 'famous deviled eggs recipe' that I have been making since I was 10.

Ingredients:

-2 dozen eggs (I usually vary how many cartons I use but for the sake of this entry, I'll go with what I used this time)

-1/4 cup mayo (I usually eyeball this, but I started with this amount and added as needed)

-1 pinch of salt

-1 pinch of pepper

-Paprika dusted on top

1.  Get the largest pot you own, add water and a splash of vinegar. Add eggs and bring to a boil.

2.  Boil for 10 minutes, immediately remove from heat and run under cold water until eggs are no longer hot.  (I usually do this in a two-day process, this is where I would stop and put the eggs in the refrigerator)

3.  Peel eggs, cut in half, place egg whites on a plate and add yokes into another bowl.

4.  Once completed, add mayo into the yoke bowl and mix together until smooth. Add pinches of salt and pepper to taste. Spoon into egg whites.

5.  Dust with paprika to finish (for a real treat get some smoked paprika).

Deviled Eggs

 To prove my party craziness, I took a few shots of some of the food at my aunts.

Pink Unicorns my favourite!

She made gluten free for my cousins girlfriend - She also told me she ends Saturday night prep by painting the hippos!

We *kids* love to drink the sparkling stuff

Bacon-wrapped dates pre-cooked

Its all in the details, I make post-it notes for parties too (despite being blurry it needed to be included)

my favourite jam tarts and nun's farts

Happy Holidays!

10 funny habits and guilty pleasures...

I admit I am a horrible blogger, it is something I plan on fixing in the new year.  While I have plenty of recipes and party ideas sitting on my camera that I will be blogging about in the future.  I am going to do this list of 10 funny habits and guilty pleasures I have seen on some of my favourite blogs in lieu of all of that.

Here we go:

1.  I love changing my hair, I have had every colour in the rainbow and every length. This year it all changed, I decided to grow out my own natural hair colour (I am still not convinced I actually like it) as long as it can go. I haven't had this much hair since I was four.

2.  I am a granny trapped in a younger lady's body. I enjoy knitting, collecting salt and pepper shakers and prefer most things vintage to new.

3.  I am a trained photographer and work in digitization for a great institution (trying to keep it anonymous on the internet) however I hate talking about cameras. I have never liked talking about cameras, their functions, their features, etc. I love photography and even photography isn't something I always want to talk about but I don't want to talk camera specifics with anyone.

4.  If I have toast with peanut butter and jam on it, it needs to also have a thin slice of cheese preferably old cheddar on top. I picked this up from my aunt.

5.  I didn't see a lot of 'classic movies' that most of my friends did growing up and since I don't have that connection to them, I don't 'loooooooovvvveee' them like you are supposed to. In fact some of them I don't even like. They are in no order, The Princess Bride, The Goonies and Labyrinth. Feels good to get that off my chest.

6.  I am a horrible plant owner. I have killed everything I've ever been given. I also think I would be a horrible gardener because of this.

7.  I love mtv reality shows. I get obsessed with the real world and all the challenge shows with older cast members.

8.  I like my kraft dinner slightly congealed. I will let it sit for a few minutes and then go to town.  I even find it better the next day. On the same note I like my scrambled eggs slightly runny and my poached eggs soft so I can dip my toast in it.

9.  I have a bad habit of walking around like a T-rex at times. I don't do it as often now as I did as a teen, but I did catch myself doing it last week at work.

10.  I am a secret gamer. I am really good at the games I played in my youth - Super Mario Brothers, Donkey Kong 1 & 2, Mario 3, etc.

Now you know some of my silly secrets. Confess yours. xox

p.s This is one of my favourite songs of the year. It reminds me alot of my 2011.

recipe #13 - Roasted Red Pepper, Red Lentil, Zucchini and White Bean Soup

It's officially soup season! I cannot believe I haven't posted my most basic soup recipe. This is a take off on Canadian Living's Quick Vegan Potato Lentil Soup. I made that soup or variations on it last winter at least ten times.

Ingredients

-1 tbsp sunflower oil
-1 tsp thyme
-1/4 tsp cumin
-1 or 2 pinches of cayenne pepper (I usually do 2, I like spicy)
-1 pinch of red pepper flakes
-1 onion; chopped
-4 gloves garlic; sliced into thinly (I really like garlic)
-1 zucchini; chopped finely
-2 mushrooms; chopped
-2 roasted red peppers (I cheated, I used bottled)
-1 cup of red lentils
-1 box of stock (I generally use vegetable)

1. Add sunflower oil to large pot, saute onions, zucchini, mushrooms, red peppers and red lentils.
2. Stir frequently for five minutes, add in garlic, spices, beans and stock.
3. Bring to a boil and than turn down stove and simmer for 20 minutes or so.

Dinner!

*I had some wonderful leftover Art-is-In Dynamite Potato, Caramelized Onion & Fresh Dill bread that I toasted. If you haven't been to Art-is-In do yourself a favour and go now!

recipe #12 - Spicy Sesame Tofu

Living in Chinatown has definitely made me a) a better cook and b) a lazier cook who sometimes just wants to order cheap take out in. 

This recipe is both quick and fulfilling for that Chinese food take out craving. It is loosely adapted from here.

Ingredients:

1 block of tofu
1/4 cup sesame seeds
2 tbsp sesame oil
3 tbsp soy sauce
1 tsp sriracha (i only eyeballed this as i did it, so it may have been more, depends on how spicy you like it)
1 head broccoli cut into small pieces (i included the stems as well)

Most of my ingredients - i had already chopped up the broccoli

1. Chop up broccoli, add to pot and steam it

2. Put tofu between 2 sets of paper towel to get all the water out - this took about five minutes

3. Mix all the sauces together while the tofu is drying

4. Once tofu is dry cut up in small pieces and cover with sesame seeds.

5. Add half the sauce and tofu in a hot pan. Cook each side between 4-6 minutes.

6. Once cooked place tofu on top of broccoli and pour the remaining sauce on top.

Dinner!

*I cheated a bit with some ramen noodles, however i did split them between dinner and lunch for the next day*

birthday party 2011

If you know me in real life you know I love a theme birthday.  This year is no exception.  I've chosen the theme of the circus. I will be posting ideas and recipes in the upcoming months.  Now I realize that the circus theme may be a weird one for someone who is turning 29.  However, hear me out, I found these adorable decorations, masks and popcorn bags at Micheals in the summer.  Thus, the idea was born from there.  

I've already decided to make three different kinds of cupcakes that are all based on snacks found at the circus, cotton candy, candy apple and caramel apple.

i also really want to make these. I'm thinking the dollarstore is my next logical step to finding the right animals to spraypaint gold.

cheers for now

recipe #10 & #11

If you know me you know that fall is my favourite time of year. The leaves are changing, it's sweater season and most of all pumpkins!

This year was no exception, I counted down the days to Starbucks pumpkin spice lattes!

So without further adieu I bring you two pumpkin recipes; browned butter, pumpkin & butterscotch chip blondies (slightly adapted from) and pumpkin syrup (which I plan to make my aforementioned lattes).

Pumpkin Recipe #1 - Browned butter, Pumpkin & Butterscotch Chip Blondies

Ingredients:

1/2 cup butter *unsalted)
1/2 cup brown sugar
1/3 cup white sugar
1 large egg
1 tsp vanilla
1 cup pumpkin puree
1 cup flour
1 tsp salt
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup butterscotch chips

Ingredients

1.  Preheat oven to 350°F

2. Spray & line a pan with parchment paper

3. Brown butter by placing butter in a saucepan on low heat stirring occasionally

4. When it starts to bubble, turn to very low heat and stir frequently. The browned butter is ready when there is a 'nutty' aroma and turns brown. Remove from heat

5. In a large bowl, whisk together sugars and browned butter

 

6.  Whisk in egg and vanilla and pumpkin puree.

7. Whisk together spices and flour.

8. Fold in butterscotch chips

9. Transfer to prepared pan *i realized after mixing together the ingredients my original pan was too big*

10. Bake until top is golden brown and a toothpick comes out clean (mine took about 35 mins)

11. Let cool and then cut into pieces.

Closer look. A friend told me later on in the evening that it tasted like a dessert of the future. I'm not sure what that meant but I'll take it.

Pumpkin Recipe #2 - Pumpkin Syrup

Ingredients:

1 cup water
1 cup sugar
2 tbsp of pumpkin puree
2 tsp cinnamon and nutmeg (original recipe calls for pumpkin pie spice, which I didn't have)

1. Bring sugar and water to a boil

2. Reduce heat and add in pumpkin puree and spice. Bring to a simmer and once all the pumpkin has mixed into the syrup, remove from heat and let cool for 10 mins

3. Tranfer to an airtight container and store in fridge up to 3 weeks.

Enjoy!

recipe #9

hello blog

i have missed you.

I love baking for my friends for their birthdays or just plain ole hangouts. I've been wanting to try this recipe for ages. I present to you, Ice Cream Cone Cupcakes.

I cheated and used box mixes for this. I always end up doctoring them anyways. My tip is to use White chocolate pudding mix along with the rest of the ingredients they suggest on the back of the box.

Ingredients:
2 Boxes Cake Mix (i did both chocolate and vanilla)
1 box of white chocolate pudding
eggs, oil and water as per the box instructions
1 container of icing (i also cheated with store-made)

i was way too excited for the trio colours from this box

place cones in muffin tray (i wrapped tin foil around the cones to keep in place during baking)

Action Shot of batter

Fill 1/3rd into cones as to not overflow (I learned the hard way with the vanilla ones)

Bake as per the box instructions

The chocolate ones turned out perfect

finished ice cream cone cupcake

I would love if I could find sugar cones that had a flat bottom for the next time I make them

current song obsession
lcd soundsystem - release

recipe #8

happy victoria day blogosphere

i am happily blogging from my balcony on this lovely monday

i love my balcony

I am about to share my favourite recipe at the moment for roasted cauliflower. It is adapted from here.

ingredients:
-1 cauliflower, broken into medium florets
-1 1/2 tablespoons extra-virgin olive oil*(the original recipe calls for 3 but i find it too much, you can play around with it*)
-1 tablespoon curry*(last time i added a bunch of different spices)

instructions

1. preheat the oven to 425°f.

 2. cut and place the cauliflower florets in a roasting pan

3. in a small bowl mix olive oil and spices 

4. Drizzle the mixture overtop

5. Place the cauliflower in the oven and roast, stirring occasionally for about 30 to 35 minutes.

Be prepared to enjoy the best caramelized dish ever. Here's what it looks likes like when it comes out of the over!!

One last shot if your still not convinced

glorified food porn! i could eat this every day

final hours of staycation week

I accomplished nearly everything I set out to do. I took photographs for a future project , baked tonnes, played dj for the night and even went to Montreal.

I am ending my vacation by baking what could possibly be my new favourite cake recipe,  Cinnamon-Chocolate Chip Sour Cream Cake from smitten kitchen.

dj mix # 1 - laura's birthday
lykke li - i follow rivers
the pixies - la la love you
broken social scene - major label debut (fast)
the clash - death or glory
tears for fears - head over heels
the knife - heartbeats
talking heads - this must be the place
dead mans bones - lose your soul
underworld - born slippy
jonsi - time to pretend (mgmt cover)
billy bragg - a new england
the national - abel 
ritchie valence - tell laura i love her
iggy pop - the passenger
future heads - hounds of love
justin timberlake - pose
the strokes - gratisfaction
black kids - i'm not going to teach your boyfriend to dance like you
lykke li - love out of lust
cut copy - feel the love
new order - temptation
santigold f. karen o - go
marvin gaye and tammi terrell - ain't no mountain high enough
bruce springsteen - dancing in the dark
erasure - a little respect
phantom planet - do the panic
bedouin soundclash featuring coeur de pirate - brutal hearts
beastie boys - make some noise
devendra barnhart - 16th & valencia roxy music
the strokes f. regina spektor - modern girls and old fashioned men
atmosphere - you
the strokes - under cover of darkness
pomplamoose - telephone (lady gaga cover)
the cure - inbetween days
kate nash - foundations
cults - go outside
cold war kids - hang me up to dry
penny & the quarters - you and me
iggy pop - lust for life
pomplamoose - single ladies (beyonce cover)
lcd soundsystem - dance yrself clean *my #1 jam*
tom petty - american girl
beck - modern guilt
weed and foxes in fiction - teenage dream (katy perry cover)
david bowie - it ain't easy
the pixies - here comes your man
the national - think you can wait
the kills - M.E.X.I.C.O
the streets - i love you more (than you like me)
joy division - love will tear us apart
the strokes -love is simple in the moonlight
best coast - happy
foo fighters - everlong (acoustic)
michael jackson - rock with you
kanye west f. bon iver - lost in the world
the drums - skipping town
zombies - this will be our year
no doubt - sunday morning
the xx - heart skipped a beat

staycation week

I've taken the week off work; instead of going somewhere I decided to stay home and work on the things I always say I'm going to do but don't.  It's my artist week.  Yesterday I took my Bronica out for a walk around Hull with a friend to capture anything that caught my eye for a calendar I want to make.  I'm really trying my darndest this year for christmas to give mostly homemade gifts and this would be one of them. I will try to post my crafts for said project, but I may have to do it after the fact of people opening. We'll see how it goes.

Today I'm going to go to Deserres and buy some painting supplies. I hope to paint on my balcony today and/or tomorrow.

I'm going to make one of these this week. I've also been asked to be dj this weekend at a friends birthday, so I've been compiling my playlist. I'm also going to keep with the tradition of baking my friends birthday cakes and I will be making this and this because I cannot just choose one.

A little preview of my playlist for Laura's Birthday

best coast - happy
the kills - M.E.X.I.C.O
billy bragg - a new england
the pixies - la la love you
ritchie valance - tell laura i love her
santigold featuring karen o - go

cookbook love

With new cookbooks coming out daily and the internet, there are two cookbooks that I could not live without.

1.  Jamie's Ministry of Food:

Seriously this cookbook is amazing! Just tonight I made 'Crunch Garlic Chicken' which could be described as an adult version of chicken fingers. I'm doing my best to get through a recipe from each chapter. It's the reason I started making my own salad dressings.

 The other cookbook I cannot live without is Joy of Cooking:

This is my go-to cookbook. It has any and every recipe you would ever need. Everything I have ever made from this cookbook has been amazing!

recipe #7 - shortbread cookies

This is one of my favourite recipes for cookies. I stole it from a friends mom.

Chocolate Chip Shortbread Cookies

1 cup butter; unsalted, softened
1 tsp vanilla
1/2 cup brown sugar; packed
2 cups flour
1 cup of semisweet chocolate chips; i actually used 1/2 cup chocolate chips and 1/2 skor bits

1. Measure Butter, sugar, vanilla and flour into a bowl
2. Combine until dough forms a ball
3. Add chocolate chips and work into dough
4. Roll into 1 inch balls; place on ungreased cookie sheet
5. Press with fork
6. Bake at 325 degrees for 10-15 minutes

dough

ready for the oven

*I didn't really take that many photos because I did this spur of the moment and my camera was dying.

weekend playlist:
zombies - this will be our year
phantom planet - do the panic
lykke li - love out of lust
beach boys - i wasn't made for these times

recipe#6

This winter I've been trying my hand at homemade soups. This one is a take off of one from Mamma Grazzi's. Some friends and I went Friday for dinner and I forgot how much I love their Minestrone soup. It's really the pesto that stands out for me. I decided I could make something similar.

ingredients:

-1 tbsp olive oil

-3 cloves of garlic; minced

-1 tsp of cornstarch (not sure if it really made a difference in thickness)

-1 can of red beans

-3 tbsp pesto (i cheated and used frozen pesto, but I would like to make my own next time)

-1 onion; diced

-1 stalk of celery; chopped

-1 carrot; diced

-1 box of stock (i happened to use chicken because it was on sale, i usually stick to vegetable stock but could not find any at my local grocery store)

ingredient fail - I forgot to include the stock and olive oil but there is a orange monkey peeler

instructions:

1. Add olive oil to large pot, saute onions, carrots and celery.
2. Once onions are slightly transparent add in garlic, beans, pesto and stock (this is also when I added the cornstarch).
3. Bring to a boil and than turn down stove and simmer for 20 minutes or so.
4. Optional - This is when I made my grilled cheese to go along with my soup for a perfect pairing.

dinner is served

soup!

amazing grilled cheese with olives, feta, kraft single on onion bread with garlic powder and red pepper flakes

There you have it my dinner from tonight.

Current playlist:
1.  LCD Soundsystem - Dance Yrself Clean
2.  The Clash - Death or Glory
3.  LL Cool J - Mama Said Knock you Out
4.  Matt and Kim - Cut Down
5.  The Strokes - Gratisfaction

I promise my next update will not be a month and a half away