Huevos Rancheros Breakfast Burrito - healthy, frugal, and flavorful

Huevos Rancheros Breakfast Burrito - recipe in post

I love Mexican food. I love Mexican food for breakfast. I love breakfast. Breakfast is why I wake up in the morning. Sometimes I'm so excited about what I'm going to have for breakfast, I can hardly sleep at night. Sad, but true.


"Huevos Rancheros" (in Spanish: Rancher's Eggs) is kind of the Mexican equivalent of a farmer's omelet... not because it's anything like a farmer's omelet, but in that it's typically inexpensive, common, every-day fair for the working class. A hearty, healthy breakfast to fill you up for the day, with beans, eggs, veggies, tortillas, and sometimes rice.

There are a lot of little variations on the dish, and most any veggies can be added to use up what's on hand. Even though I'm not of Mexican or Spanish heritage, this was a common (and favorite) breakfast in my house. My mom and I would make the fixings, and everyone would assemble their plates with tortilla chips, refried beans, fried eggs, salsa, and cheese... like build-your-own breakfast nachos. Mmm, nachos!

I decided to lighten things just a little, swapping the tortilla chips for a whole wheat wrap. I like this, especially for a nice grab-and-go kind of breakfast, but I can't help but recommend giving the chips a try. There's something special about that salty crunch beneath the beans and eggs...

I also swapped the refried beans I grew up with for my homemade black beans, and let me tell you they pushed this wrap over the top! The homemade beans are not only incredibly flavorful, but very inexpensive and easy to make. They take a little planning ahead, but can be made in one large batch and used up in all kinds of tasty ways. Any good beans will do for Huevos Rancheros (refried, black, pinto...) - you can find my recipe for black beans in this post: Fish Taco Salad with Avocado Chipotle Dressing (click to view). I also used a little of the avocado-chipotle dressing from that same post in my burritos, but this is of course optional.

After the heavy holiday eating, I usually want two things - easy and inexpensive food, which is also healthy and filling. Oh, and delicious, of course! This dish meets all my criteria. A breakfast that fills me up, wards off constant snacking, and is good for my wallet and my lazy, ready-to-hibernate soul. I think the word I'm looking for is satisfying. Yes, that sounds about right.




Recipe Notes: I made my Huevos Rancheros with leftover black beans from this recipe (click to view). This is my favorite recipe for black beans so far, and they worked perfectly in this dish, but if you'd like they can be substituted with refried, or other, beans.
If you'd like to make more standard Huevos Rancheros, sans the burrito, simply replace the tortilla for corn chips - they add a wonderful crunch and saltiness to the dish!

Huevos Rancheros Breakfast Burrito
Ingredients per burrito

1 large flour tortilla (I really like this brand, because it's lower in calories and higher in nutrition than most - I'm not being paid to say that, I just like 'em)
2-3 TBSP black beans (click for recipe, can be substituted with refried, or other, beans)
1-2 eggs
Salsa, fresh or jarred
Fresh avocado, sliced or cubed, or guacamole
1/4-1/2 jalapeno pepper, diced small (remove the seeds/veins if you prefer it mild)
Other veggies, fresh or grilled/sauteed (optional)
Crumbled queso fresco, or shredded cheddar, or other cheese, to taste (optional)
Cholula, or other hot sauce, to taste (optional)
Fresh cilantro, optional


Method
1.    Gather all your ingredients, and slice/chop any vegetables. If you'd like them sauteed or grilled, go ahead and cook them, then set aside.
2.    Huevos Rancheros is typically served with fried eggs, with the yolks still runny. I like this because the yolk acts as a dressing for the rest of the dish, and provides a little fattiness where there otherwise isn't any, but keep in mind that runny yolks may make the 'burrito' a little messier to eat. Feel free to cook your eggs however you prefer them.
3.   Warm the tortilla slightly to make it pliable, and fill with your ingredients. I like to assemble mine with the beans first, then the egg, salsa, fresh veggies, and topped with cheese. Be careful no to add too much to one wrap. Fold in the ends of the tortilla, then roll it up and enjoy!

____________________

Happy New Year's Eve, everyone! My apologies for not posting a cocktail recipe, or something more appropriate like that. I'm eating Mexican food, so Mexican food is what you get!  But to everyone reading this, rest assured that I'm raising a glass to you tonight - thank you for taking part in my life, even if it's only in this small way. Without you this blog would be nothing more than a very sad little diary. Cheers, to another year!

Fish Taco Salad with Avocado Chipotle Dressing

Fish Taco Salad (aka, deconstructed fish tacos) with Avocado Chipotle Dressing - recipe in post

I don't know about you, but after the holidays I start craving salads. Partly because I love salads, and partly because I feel a little guilty about all the crap wonderful stuff I've been eating. That's all fine and dandy, but the problem comes right at the end of the year, when I go: alright, body, no more gorging on sweets and snacks, time to be healthy! 

What's wrong with getting back to a healthier diet, you ask? Nothing. Except the 180° turn I expect myself to make each year. All through December, I tell myself to relax... it's the holidays! It's winter!... I let myself go, with full permission. Then comes the New Year, and I make this resolution: I'm going to be fit, healthy, and gorgeous!

Raise your hand if you've been there.

The problem with this mindset is that it is destined to fail... after the feasts and celebrations, most of us are in the habit of eating a little less healthy than we'd like. Our tastes are geared towards sweet, fatty, butter-laden and gravy-drenched foods... then we go and make a strict decision to change our ways in a matter of minutes. Starting tomorrow, no more greasy foods! We go cold turkey. No more. Nada. I may have just eaten my body weight in bacon-wrapped-hunk-of-meat, but now I'm going to go vegan! 

Let me break the news for you - and I say this with love, because I care, and I've been there - it rarely works. Then, to make matters worse, the moment we stray from our determined path, we punish ourselves! I can't believe I ate that second bowl of ice cream last night... I better be even more strict today! 

Again, raise your hand if you've been there.

So this year, my suggestion for myself is to take it easy. Don't try to cut out every little thing I deem to be less-than-healthy, and don't try to limit myself to minuscule portion sizes. Not just yet.

I know my body, I do, and I owe it this one. I need to ease into a healthy routine, eat when I'm hungry, and pay attention to when I'm full. And if I falter, don't stress - it's not the end of the world. So I had a late night left-overs binge? It's okay, just move on. Eat a big hearty breakfast to fill me up, keep me focused, and try for a better tomorrow.


This is one of my resolutions this year. To listen to my body. You can have what you need, body, we just need to discuss this whole 'want' situation. There's a process to getting healthy, and as much as I'd like to think, it doesn't happen overnight. It happens with little changes, which become easier with time, which become habits. Who's with me?

Tortilla Crusted Fish

There are a few different things I turn to when I need to hit my reset button. Fruits and veggies are one - big bowls of fruit with yogurt, or cottage cheese, are a common breakfast for me, and can easily satisfy a sweets craving. Or, if I'm looking for something hot, some oatmeal will fill me up nicely. I also really love salads topped with some kind of protein, and in the dead of winter I am just longing for something fresh. Thank goodness for having veggies year-round!

Whenever I've been eating heavy, I start to crave fish and avocado for the lean proteins, healthy fats, and omega-3's. These are a great way to satisfy my cravings and fill me up, while reprogramming my tastebuds to something a little healthier.

I made this salad on a whim, to use up some budget-friendly ingredients like black beans, cabbage, and salsa, while incorporating some nice lean white fish and avocado. I liked the idea of making a 'deconstructed fish taco', so I coated the fish in crushed tortilla chips. Maybe not the healthiest thing, but as I said before, I'm taking things slow. If you'd like to make a lighter version you can skip the tortillas all together and simply grill or pan-fry the fish, however you like it.

I also made the black beans from scratch, which is not only inexpensive and easy, but crazy flavorful. These are the best black beans I've made, and can be used up in dozens of tasty ways!

Recipe Notes: Making your own black beans is easy, flavorful, and cheaper than buying canned. You'll only need a little bit for this recipe, but I like to make a whole pound of beans and keep them in the fridge to be used up later. There are plenty of tasty uses for them, and you can find the recipe for one of my favorites here: Huevos Rancheros Breakfast Burrito.

Easy and Flavorful Black Beans
Vegan, gluten-free

1 lb. dried black beans, rinsed and picked over for any pebbles or debris
1 TBSP olive oil
1 large onion, finely chopped
4-6 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8th-1/4 tsp. cayenne, or red pepper flakes, to taste
1/2 tsp. dried oregano
1 bay leaf
1 cinnamon stick (or 1/4 tsp. cinnamon added with the rest of the spices)
1 TBSP granulated sugar
1/2 lemon, juiced (about 1-2 TBSP)
1 tsp. salt, or to taste
pepper, to taste
3-4 cups water

Method

1.    Rinse and sort the beans, then cover with cold water and let soak for 6-8 hours, or overnight, before cooking. This will help to mitigate the not-so-happy-side-effect that beans can sometimes have. After soaking, rinse the beans thoroughly until the water runs clear.
2.    In a large pot or dutch oven, add the olive oil and saute the onions over medium-high heat for 2-3 minutes, or until lightly browned. Add the garlic, cumin, coriander, and cayenne, and stir for 30 seconds to toast the spices.
3.    Add the prepared beans, oregano, bay leaf, and cinnamon stick. Add 3 cups of fresh water and increase heat to boil. Once boiling, cover and reduce the heat to simmer. Let cook 30 minutes.
4.   Uncover the pot and cook for another 35-45 minutes, stirring occasionally, until the beans are tender. Add more water as needed.
5.   At the very end of cooking, add the sugar, lemon juice, and salt and pepper to taste. (Do not add salt or acidic ingredients at the beginning of cooking, as they will cause the beans to be tough/dry). Finished beans can be stored in the fridge for up to a couple of weeks.

_____________

Recipe Notes: I loved the idea of making a deconstructed fish taco, and decided to bread my fish with crushed tortilla chips. For a lighter dish, feel free to omit the tortillas all together, and simply grill or pan-fry the fish as you like.
I made this recipe up on a whim, writing down ingredients and amounts as I went along. Some of the measurements aren't exact, so use your judgement on the spices, to taste.

Fish Taco Salad with Avocado Chipotle Dressing
Serves 4-5

For the fish:
1 lb. cod, tilapia, pollock, mahi mahi, or other white fish (I used cod since it was on sale, but others would work just as well)
1/2 cup all-purpose flour
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. cracked pepper
2 large eggs
2 TBSP milk
2-3 large handfuls corn chips, finely crushed (about 7oz. by weight)
1-2 TBSP fresh chopped cilantro
1/4-1/2 tsp. crushed red pepper flakes, to taste
1/2 tsp. salt

For the avocado dressing
1 ripe avocado
3 TBSP sour cream
1 TBSP chipotle peppers in adobo, or to taste
1 clove garlic
1-2 tsp. honey or agave
1/4 tsp. chili powder
1/4 tsp. salt, or to taste
1/2 lime, juiced (about 1 TBSP)
2-4 TBSP olive oil, to taste

For the salad
Black beans (recipe above)
Iceberg lettuce, finely sliced/shredded
Red cabbage, finely sliced/shredded
Sweet corn, fresh or frozen
Salsa, homemade or jarred
Fresh pineapple, cut small
Sliced jalapenos
Avocado
Sour cream
Cilantro
Tortilla chips
Lemon/lime wedges

Method

For the fish
1.    Preheat oven to 400f., and thoroughly grease (or spray with non-stick cooking spray) a wire rack. Place the rack on top of a baking sheet, and set aside.
2.    In a shallow dish or a zip-top bag, mix together the flour, cumin, chili powder, 1/2 salt, and pepper. In a separate dish or baggie, crush the tortilla chips to very fine bits, and mix in the chopped cilantro, crushed red pepper flakes, and another 1/2 tsp. salt. In a bowl, whisk together the eggs and milk.
3.   Cut the fish into fillets (if it isn't already) and dredge in the flour mixture (I like to use zip-top baggies for this, so I can add the fish and just toss everything around). Shake off any excess flour, and dunk the fish in the egg mixture. Then place the fish in the crushed tortilla mixture, coating thoroughly. Lay each fillet onto the prepared wire-rack, and bake on the center rack for 10-15 minutes, or until the fish flakes. Cook time will vary depending on your fish, and the thickness of your fillets - check it early, and be sure not to over-cook!

For the avocado chipotle dressing
1.    Combine all the ingredients except the olive oil in the bowl of your food processor, and blend until smooth. While blending, drizzle in the olive oil to thin to desired consistency (I liked mine quite thick, more like a sauce, but that's just me).

For the salad
I decided to layer my salad, kind of like a regular taco salad would be - beans on the bottom, then the shredded lettuce and cabbage, topped cilantro, salsa, pineapple, and any other ingredients/add-ons, and finished with the fish and avocado dressing. I served mine with some lemon and lime wedges to squeeze over the whole thing, and extra tortilla chips around the bottom to eat up all those yummy black beans. Feel free to mix up any or all of these ingredients, as you like.


Enjoy!

Food Photography for Bloggers, and a Christmas Recap

Food Photography For Bloggers - review

Ho-ho-home sweet home! After traveling to celebrate with both sides of The Family, it's nice to be settling back into things. Unpacking the car, catching up on sleep, and finally getting a chance to enjoy some of our wonderful gifts. I thought I would share a few of my food-related goodies, but honestly I hardly know where to begin... I'm not used to having two families (my own and The Fiancé's) doting upon me, and I have to say everyone seriously out-did themselves - thank you all so much!



One of the things at the top of my list was Matt Armendariz's new book Focus On Food Photography For Bloggers.

Matt (of MattBites.com) is arguably one of the greatest food photographer's out there. You may know him from his book On A Stick: 80 Party Perfect Recipes, but even if you aren't familiar with him by name, you've undoubtedly seen his work. He has shot for books, magazines, products, and companies - anything from bon appetit, to coca cola... he's done it. Oh, and did I mention he's married to Adam Pearson, one of the industry's leading food stylists? Between the two of them they make a pretty unbeatable team.

I've always been a fan of Matt's work, and if you've ever seen him interviewed or heard him speak you know he's just as vibrant and exuberant as his images suggest. The moment I saw he was publishing a book on food photography (one geared towards food bloggers, no less!), I knew it would be a must-read.

I should probably start by saying that this is not a full, comprehensive guide to all things photography. At just under 200 pages (with plenty of photos, of course), it's an easy read - in fact, I devoured it cover-to-cover in the passenger's seat on the drive home from Chicago. In each chapter, Matt touches on the important parts of each subject, from cameras and equipment, to lighting, angles, props, and styling... but at no point does he unload on you with excess information, or advanced photog jargon. His writing style is incredibly easy-going, and makes the information fun and comprehensive. He goes out of his way to create exaggerated examples to show the difference between lighting set-ups and angles, and explains how lots of expensive equipment isn't always necessary to get good results. He even goes so far as to show his basic set-up for snapping a shot of his dinner without ample lighting, and before the food gets cold (something many of us bloggers have struggled with).

The book touches on a variety of topics without getting too nitty-gritty, which makes it perfect for anyone just getting started. You'll learn the basics of using reflectors, diffusers, and bounce cards to control your light, and even a few tips on styling your food to look it's best (without making it fake or inedible). Most importantly, you'll walk away with plenty of information to go out and practice... which, let's face it, is where most of the learning really takes place.

For the more experienced photographer, you probably won't glean very much new from this book... but it never hurts to reinforce the fundamentals. And personally, I found it more than a little exciting to catch a glimpse into the mind (and studio!) of one of my favorite photographers. There wasn't a moment of reading this book where I wasn't completely enthralled by it, and I am crossing my finger's that this is only the first of a series. Keep it coming, Matt!

__________________

Here are a few more highlights from under the tree this year:



One of my favorites among the gifts I received this year was this sushi-making kit from The Brother:

The Brother and I are the only ones in our family who like sushi, and whenever we're together we always make time to go out to eat. I've made sushi before, with friends, but never had the things necessary to make it myself... knowing this, he put together a basket with everything I needed to get started. Fully equipped with bamboo mat, chopsticks, instructional dvd, sushi rice, nori, wassabi paste, pickled ginger, and all - "just add fish". You can definitely expect to be seeing some sushi on the blog, coming soon!




The Fiancé got this awesome bottle of wine, from a local little vineyard:

"Night of the Living Red", it's called, and according to the wine slip it is a "fun, playful, semi-sweet red seasoned with cloves, cinnamon, nutmeg, vanilla, orange peel... and essence of fresh-squeezed zombies". The warm winter spices are right up our ally, and the flavors sound wonderful... well, except for the zombie juice, that is.

(The Brother also got a bottle of wine, titled 'Revenge of the Living Red', with hints of spice and hot peppers... and zombies, of course!)




Just one more thing I can't help but mention, are these adorable mugs:

I can't tell you how much I love big mugs. These are perfectly huge, and will come in handy when I need a serious dose of coffee or tea. They're even big enough for soup, cereal, or ice cream (which, let's face it, is most likely what they will be used for most). One says 'Early Bird' and the other 'Goodnight', and they even come with tiny little spoons that rest inside the handle, which just pushes the cuteness factor over the top!



This only scratches the surface of all the new toys I have to play with, and I cannot express my appreciation enough. The very best part of the holidays for me, though, and the greatest gift of all, is family. I'm so fortunate to have such wonderful people in my life! And I'm not just saying that because you all got me such great gifts... I mean that.

The Fiancé's side of The Family - everybody smile!

Merry Christmas to some, and to the rest - happy Hanukkah, joyful Kwanzaa, Happy Solstice, and Not-Very-Effective Apocalypse to you!

Eggnog Gingersnap Tiramisu

Eggnog Gingersnap Tiramisu - recipe in post

Show of hands - who watches cooking competition shows? It's one of my big-time guilty pleasures. I sit under a pile of blankets, with a big bowl (who am I kidding, entire tub) of ice cream, and I talk at the TV the whole time. Plate your food, you're running out of time! 

I hate to admit it. Especially that last part, because talking at the television is, generally, a pet peeve of mine. But there you have it... the real me, pajamas, ice cream, tv-talking and all.


This "tiramisu" was inspired by (or stolen from...) watching Iron Chef America, Battle Gingerbread. In the Holiday Battle, it was not only mandatory to use gingerbread in each dish, but also to integrate eggnog in some way. In the episode, Nadia G. of Bitchin' Kitchen created a gingerbread and eggnog tiramisu, and I thought, I wonder if that would be good?

Given, I think that a lot when watching cooking shows... but this one stuck with me, and with a little eggnog leftover from making my Eggnog Cupcakes (click for recipe) I was pretty determined to give it a try. Taking a cue from another Food Network show, I decided to go ahead and do things 'semi-homemade'.

 

All the ingredients you'll need

I went out to buy pre-made gingerbread cookies, and discovered that the closest thing available were good ol' fashioned gingersnap cookies. I used these in place of cake or lady fingers, breaking them up and mixing with a little coffee and rum - it wouldn't be tiramisu without the caffeine and liquor!
Then I made my mascarpone cream mixture with a little eggnog, vanilla, and nutmeg. Real tiramisu, like this one (click for recipe), is traditionally made with eggs, but since I was making it easy I left them out.
To top everything off, instead of the dusting of cocoa powder, or chocolate shavings, I crumbled a few extra cookies over the top.


The end result? These were, kind of surprisingly, delicious! The spice of the gingersnaps, along with the coffee, helped to balance the cloying sweetness of the eggnog. Don't be fooled, though, this stuff is really rich... a little goes a long way, and I found myself wishing I'd only filled the cups half-way. For the holidays, though, this would make a fine little dessert. In moderation, of course!

Recipe Notes: Tiramisu is Italian for 'little pick-me-up' -  but add a little more rum and they might become 'knock-me-outs'! If you'd like to serve these for all ages, substitute the alcohol for a few drops of rum flavoring.

Eggnog Gingersnap Tiramisu
Inspired by Iron Chef America Holiday Battle
Makes 8 small (but potent!) servings

10 oz. store-bought gingersnap cookies, broken into small chunks (about 4 cups), plus more for garnish
1/2 cup espresso, or dark-brewed coffee
2-3 TBSP spiced rum, or other liquor (or substitute a small amount of rum flavoring)
4 oz. mascarpone cheese
1/2 cup heavy whipping cream, chilled
2 TBSP eggnog
4 TBSP granulated sugar
1/4 tsp. nutmeg
1/2 tsp. vanilla extract

Method
In a bowl, mix together the mascarpone cheese and eggnog. Set aside.
In a separate bowl, beat the heavy cream, sugar, nutmeg, and vanilla to stiff peaks. Fold into the mascarpone  /eggnog mixture, and set in the fridge to chill while making the rest of the tiramisu.
Stir together the coffee and rum. Break the ginger cookies into small to medium sized chunks, and place in a bowl. Add the coffee/rum mixture, and stir with a spoon to combine. Things will get a little mushy, but that's okay.
Layer in parfait glasses or cups - one spoonful of the cookie mixture, then a dollop of the chilled cream mixture. Repeat. Garnish with crushed up ginger cookies, and set in the fridge for at least 30-40 minutes before serving. (Can be made up to a couple hours in advance, or even the day before, but I found that after sitting overnight they became quite dense.)

Holiday Gifting Made Easy - These are a few of My Favorite Things

Brown Paper Packages Tied Up With String...

T'was the week before Christmas, and all through the house, not a creature was stirring... except me, of course! Stirring great vats of sugary, bubbling goo... making candy, and baked goods, and sweets to share with you!



I've always loved making homemade gifts and goodies around the holidays. It's rare that I find that 'perfect gift' for someone, that thing I know they'll love, and I refuse to mull around guessing at things nobody wants or needs. Making gifts is not only easy and inexpensive, but it's a foolproof way to know you're giving someone something they'll enjoy. And because I'm, well... me... that usually means food!

I'm also pretty bad at planning ahead on things like this. The whole year can go by slow as a slug, then all of a sudden it's two weeks to Christmas and I'm running around like a chicken with my head cut off, buying boxes and ribbons and bows, and generally strewing things around the living room until everything is covered in some kind of gifting gear. If you can relate to this, rest assured that your last-minute gifts can still be amazing. Think of this as prime-time for treat making - fresh is best, after all!


Here are a few of my favorites, along with some ideas for packaging them up:



#1 - Mixed-Nut Brittle with Sea Salt

This is one of my favorite edible gifts to make - it's incredibly easy, versatile, and makes people think you're some kind of candy wizard. Also, it's kind of absurdly delicious... who doesn't love nuts and caramel?

click image for recipe

For candies and smaller things like this, I like to buy boxes or tins from the dollar store. They're festive, can easily be re-used, and mean less wrapping for me! (Just be sure to seal your food in a cellophane or zip-top baggie inside the container to keep it airtight.)

#2 - Homemade Hot Cocoa Mix with Marshmallows

Making your own hot cocoa mix, whether as a gift for someone or not, is always a good idea. Nothing compares to using a good quality chocolate, plus you can control the amount of sugar, and any flavorings, that go into it. For the holidays, I packaged mine up with cute little peppermint marshmallow snowflakes, but the recipe includes a few notes on making other flavors as well.

click image for recipe

Simple pint-sized mason jars make for very affordable goody containers, and can easily be spruced up with a nice label and some ribbon. To go along with the peppermint marshmallows and holiday theme, I added a candy cane to each jar as a drink stir.




#3 - Oatmeal Cranberry Walnut Cookies in a Jar

These are really simple to put together, and a great way to give someone something sweet they can enjoy on their own time. Kind of like a store-bought mix, only a million times better because you can put it together however you like. I had to play around with my oatmeal cookie recipe to fit into the jars, but after a few tweaks it worked out just right - feel free to use mine, or try making your own!

click image for recipe

These are just your every-day quart-sized mason jars. You can  buy jars at the craft store that have nice smooth sides (no embossed label) but they're quite a bit pricier than the regular ones. I used some simple print-and-stick labels to make them look nice, and included a sticker on the top with directions for how to make the cookies.




#4 - Pumpkin and Peanut Butter Dog Biscuits

These are the perfect gift for your favorite furry friend, or any pet-lover. They're tummy-friendly, made with just a few simple ingredients, and have been quite a hit with all the pups I've shared them with!

click image for recipe

I usually wrap these up in baggies with a little ribbon, but they'd be great in little latch-shut jars that could be re-used as future treat containers.




#5 - Chocolate Covered Espresso Beans, for the coffee lover in your life

These are only for the true coffee-holics you know. I know a lot of people who say they like coffee, when really they mean coffee that's been stirred up with milk and sugar... these beans are not for them! They are strong little bursts of espresso flavor, covered in dark, luxurious chocolate, and have been a long-time favorite treat of mine. Plus they're easy to make on a moments notice!

click image for recipe

Be sure to store this in a cool dry place, or in the fridge, so the chocolate doesn't melt!




#6 - Homemade Gluten-Free Flour Mix - vegan, soy-free, nut-free

If you know anyone who's gluten-free, or loves to bake, this might be just the thing. I started making my own gluten-free flour last year, and was amazed to find that the flavor is so much better than most of the store-bought brands. I've used it to make cookies, cakes, and even savory dishes like gnocchi, all with great success. Like any gluten-free four, recipes may need to be adapted to use a little more liquid, or to bake at a slightly lower temperature.

click for recipe

#7 - Chocolate Covered Candied Ginger

Just like the chocolate covered espresso beans, these are for true ginger lovers. They're a breeze to make, and for anyone who likes ginger as much as I do, they're a real decadence. Be sure to use good-quality chocolate for these ones!

To make: melt dark chocolate in 20 second intervals in the microwave,
stirring in between until just melted. Dip slices of crystallized ginger, and
place on a sheet of parchment paper to dry. Once chocolate has set,
transfer to a baggy or airtight container and store in a cool dry place.

#8 - Reinbeer!

Okay, so we all know that guy or girl who loves beer... but I always feel a little lame when I hand over a poorly-wrapped six pack. I got this idea from this post by Life of a Modern Mom, and knew I had to give it a try. Making the beer bottles into 'reindeer' couldn't be easier - simply wrap the tops with brown pipe cleaners, and hot glue little red pom-poms and googly eyes to each bottle. These are just a few dollars at any craft store, and make for such a cute presentation!

Another beer-buying tip - if you don't know the giftee's
favorite brew, try buying something local, or seasonal,
that they won't find anywhere else.

#9 - The Budding Baker Basket

So, I kind of made this one up... but if you know someone who's just beginning to get into cooking or baking, this is a fun way encourage them, or give them a head-start. This could easily be changed-up to fit the needs of a more experienced chef or baker, as well. Just add a cook book, a couple of tools, and some basic ingredients and you're good to go!

#10 to ∞ - The Sky's The Limit

There is no end to the possibilities when it comes to putting together homemade giftables. Here are just a few more ideas I've found that would be perfect for the holidays (click the titles to find the recipes):

• Homemade Holiday Granola, from Lunch Box Bunch - granola is another perfect holiday gift. It's easy to make, can be made vegan and gluten-free, and comes in a wide range of flavors. In this post Kathy shares four different recipes for granola, plus a few tips on how to package it up all nice and pretty!

• Vanilla Brown-Sugar Body Scrub, from Country Cleaver - homemade bath and body products are all over the internet, and can be made in all kinds of scents/flavors (I've even seen peppermint candy-cane scrubs!) but this one in particular sounds just divine. I love the warmth and coziness of vanilla and brown sugar, and it's an easy gift to give to anyone who needs a little pampering.

• Cranberry Orange Preservers, from The Gingersnap Girl - we all know jams and jellies can make great gifts, but usually they have to be made in the summer when fruit is at it's peak... and who can plan that far ahead? Not me, that's who. This recipe for Cranberry Orange Preserves might have me changing my tune, though... it sounds perfect for the season!

• Honey Roasted Almond Butter, from me - if you're going to make some jam, you might as well have some nut butter to go with! This is a simple recipe I made back at the beginning of this blog for honey-roasted almond butter, but the technique could be applied to peanuts, or other nuts, as well. Or, for straight up nut butter, just buy roasted nuts, blend until smooth, and salt/season to taste!

• Cinnamon Toasted Almonds, from One Charming Party - yep, this is them... just like the ones that come wafting down the aisle from the mall kiosk  only this time they came out of your own kitchen. These would be great for wrapping up in little baggies with a bit of ribbon.

• Triple-Decker Peanut Butter and Pretzel Fudge, from The Cooking Chanel - okay, we all know fudge around the holidays, but this one is kind of blowing my mind with how awesome it is. Peanut butter fudge, dipped in chocolate, and topped with crushed pretzel sticks... does it get any better than that?

• Homemade Peppermint Bark, from Fork Knife Swoon - kind of like brittle, barks are super-easy to make and are always sure to please. This peppermint bark looks like the perfect thing for the holidays.

• Homemade Salted Caramels, from Katherine Martinelli - these little salty/sweet candies are easy to make, and even easier to eat (watch out that you don't eat the whole batch right out of everyone's stockings!). Katherine has also put together a Christmas Blog Hop - a round up of great holiday-themed recipes from around the web - so if you're looking for even more ideas, I suggest you 'hop along' over there!

Just to name a few.


Oh, and don't forget the sweetest gift of all... gathering 'round with family and friends! Happy Holidays, everyone!





Got any more quick and easy holiday gift ideas? Share them in the comments below!

Homemade Hot Cocoa Mix with Peppermint Marshmallows - Made for Sharing

Hot Cocoa Mix with Peppermint Marshmallows - recipes in post

There's nothing like coming in from the snow to wrap your mitton'd hands around a warm mug of hot cocoa. Just one sip can transform an unpleasant chill into the most wonderful feeling of renewal, melting away the cold, melting away the world.


It's hard not to romanticize it with memories of my childhood... except, when I was a kid, hot cocoa meant swirling Ovaltine into a glass of milk and microwaving. Not so romantic, after-all. Fortunately, I've grown up since then.



The best part of making your own cocoa mix is that it can be made to taste. We like to use dark chocolate, but if you prefer you can use milk, or even white. The amount of sugar can be increased or decreased, and any number of spices or flavorings can be added in. I've included some of these variations in the recipe notes. I stuck to the classics for my hot cocoa, to pair with the peppermint marshmallow snowflakes. These marshmallows have just as many flavor variations as the cocoa itself, so if you're not a fan of peppermint, don't worry!

For packaging, I filled pint-sized jars just over 1/2 full with cocoa mix, then added the marshmallows in a little cellophane bag. Don't forget to label each jar with basic brewing directions!

Packaged in jars and tied with a candy-cane for stirring, these make a perfect gift around the holidays. I like to leave these on the doorsteps of neighbors, or with a note in the mailbox for the delivery guy, because let's face it... who doesn't love chocolate?

Recipe Notes: There are endless variations possible when it comes to your cocoa mix. We like to use a darker chocolate (somewhere around 60-65%), but you can use milk, or white, or whatever you like. Feel free to play up the flavors with spices like cinnamon, nutmeg, or cayenne for Mexican hot cocoa... add a little espresso powder for a pick me up... or try orange zest, chai spice, cloves... the list goes on and on!

Homemade Hot Cocoa Mix
Makes approx. 5-6 cups cocoa mix

1 cup unsweetened cocoa powder
1 1/2 cups powdered sugar (plus or minus a few TBSP to taste)
1 cup quality dark chocolate (use what you like)
3 TBSP corn starch
1 tsp. kosher salt
1/2 tsp. vanilla powder, or scraped vanilla bean (optional)

Method
Add all ingredients to the bowl of your food processor, and pulse until smooth and well-powdered. Store mix in an airtight container in a cool dark place (or the fridge) for up to several months, or freeze indefinitely.

To Brew: In the bottom of a mug, combine 3-4 TBSP cocoa mix with 1/4 cup hot milk, or milk substitute. Mix well to make a smooth paste, then fill the mug with more hot milk or substitute. Stir well, and top with marshmallows, whipped cream, or a dash of cinnamon or spice to taste.

Recipe Notes: To make regular vanilla marshmallows, leave out the peppermint extract and add a splash more vanilla.
Marshmallows are incredibly versatile, and other flavor options include spices like cinnamon, nutmeg, pumpkin pie spice... any flavor extracts you like, or even a splash of flavored liquor like Bailey's Irish Cream or Schnapps .. cocoa powder and/or melted chocolate... fresh fruit or jams... the list goes on and on.

Peppermint Marshmallows

3 packages unflavored gelatin powder (such as Knox - approx. 2.5 TBSP total)
1 1/2 cups granulated sugar
1 cup light corn syrup
1 cup ice cold water, separated
1/4 tsp. kosher salt
1 tsp. vanilla extract
1/8th-1/4 tsp. peppermint extract*

For Dusting:
1/2 cup cornstarch, plus more as needed
1/2 cup powdered sugar, plus more as needed

Food coloring (I use gel colors) and  luster dust, optional

*A little goes a long way! 1/8th tsp. is merely 2-3 drops, and is what I use. I suggest starting with this, and adding more to taste if you like.

Method
1.    before you begin, prepare your work surface. Clear some counter space, and sift together the cornstarch and powdered sugar. Lightly grease (or spray with cooking spray) a rimmed baking sheet, and dust generously with the cornstarch/sugar mixture. It should look like a winter wonderland with no gaps in the snow - be sure to get the edges and sides of the pan as well. (I like to lay parchment paper over my counter before I dust the pan, that way I can funnel any excess back into my bowl to re-use later.) You'll also want to grease and dust a flexible rubber spatula. Set aside.
2.    In a large metal bowl, or the bowl of your stand mixer, add the gelatin and 1/2 cup of the cold water. Set this aside while you prepare your sugar mixture.
3.    Add the granulated sugar to a medium-sized pot with a lid. On top of the sugar, add the corn syrup, salt, and the rest of the water. Turn the heat to medium-high, cover, and let cook 3-4 minutes.
4.    Once the sugar has cooked for a few minutes, remove the lid and clip on a candy thermometer. Let the mixture boil until it reaches 240f. - do not stir, just let it bubble away. This may take 5-10 minutes, but watch it closely. As soon as the sugar reaches temp., remove it from the heat and proceed to the next step.
5.    Using a hand or stand mixer, begin  beating the gelatin/water mixture. Slowly pour the hot sugar mixture down the side of the bowl while mixing - try to avoid letting the liquid fall directly onto the beaters, as it may spatter. If you're using a hand-mixer, a second set of hands might be
6.   Once all the sugar mixture is poured, increase the speed of your mixer to high and beat for 12-15 minutes. After the first 5 minutes it will begin to take form and look like marshmallow fluff, but don't stop there. If you're using a hand-mixer you will notice a significant increase in resistance against the beaters (also, if using a hand-mixer, you may notice the fluff climbing high up the beaters - dip the beaters up and down slightly while you whip to prevent the sugar from engulfing your mixer!). Beat until the side of the bowl is just warmer than room temperature. In the last minute or two of whipping, add in the extracts (or any other flavorings you choose). If you'd like to make your marshmallows a solid color, add the food coloring now.
7.    Use your spatula to turn the fluff out onto your prepared baking sheet. Smooth the top as evenly and quickly as you can, but don't worry, it doesn't have to be perfect. For the food coloring swirls, I used Wilton Gel color and the tip of a thin knife to swirl the color throughout. Let the marshmallow sheet sit at room temperature a minimum of 4 hours, or overnight.
8.    Once the marshmallows are set, dust the top with more of the cornstarch/powdered sugar mixture (and a little luster dust if you like - I used silver to create a sparkling snow effect). Using a sharp knife dusted with powdered sugar, cut the marshmallows into cubes (or, dust a cookie cutter and make shapes like I did). Dust each marshmallow thoroughly to keep them from sticking. Shake or sift off any excess powder, and let the marshmallows dry for another hour or two.
9.    Once done, marshmallows can be stored in an airtight container in a cool dry place for up to a couple weeks.

______________________________________________________________

Update - forgive the bad, phone-quality photo below, but I thought it might be helpful to show my set-up for the marshmallows:

To the left is the sheet of marshmallow, being cut into snowflakes with a 1" cutter - in a 9x13" pan, I usually get about 70 marshmallows, give or take... then there are a bunch of scraps I cut up and save for myself (if I cut the sheet into cubes instead of shapes, I could probably get well over 100 marshmallows, depending on size).

The bowl to the bottom-right has the dusting powder in it, and is where I put the cut marshmallows. Once I've done ten or fifteen, I give them a toss, then shake them thoroughly in that sifter to remove any excess powder. Then I drop them in the upper-right bowl, and let them dry out a little more before packaging them up (if you were to seal them airtight right away, depending on the humidity, you may end up with a gooey mess). Once I'm finished, I store excess powder in an old corn starch container (clearly labeled 'marshmellow dust'). I find doing it this way makes things go quickly and easily, and minimizes mess. 

Hope that helps!

Pumpkin & Peanut Butter Dog Biscuits - Tummy Friendly Treats

Pumpkin & Peanut Butter Dog Biscuits - recipe in post

Ever since I was little, I've always had pets. From hamsters, frogs, and lizards (growing up in small house on a busy street) to cats, dogs, horses, and goats (when I moved to the country). Now, when I'm not in the kitchen, I'm a dog-walker / pet-sitter by trade... so I know just how special our four-legged family members can be!

Meet Cody - the most photogenic dog I know. Every time I break out my camera, he sits pretty, turns his head this way and that, gives different expressions... I swear, that dog's been watching America's Next Top Model or something. Smile with your eyes, Cody, smies!



Cody is my mom's dog, and we've had the pleasure of having him as our house guest on multiple occasions. He's been a welcomed friend to have since our old Calvin passed away earlier this year.

Calvin was a golden / chow mix, and not really the brightest spoon in the drawer... but he was well loved, and left us with many warm memories. May he be forever chasing squirrels in doggy-heaven.

I first started making home-made dog biscuits last year, as an extra-special treat for my own pups, and also as gifts for friends, family, and clients. My pets have never been particularly finicky, but I know a lot of dogs with sensitive stomachs and digestive troubles, and these are perfect for helping to settle their tummies.

There are some foods out there you should never feed to your pet - things like chocolate, coffee, and candy, to name a few - but there are many people foods that can be beneficial for doggy consumption. Just keep in mind that even the best foods can be not-so-good in large amounts, and what's okay for some might no be okay for others. Know your pet, or give them a sample of something, before making any changes to their diet!

Pumpkin (or other squash, sweet potato, or carrots) are known for aiding in digestive health both in humans and dogs. Many pet-owners I know feed baby carrots as treats, or add a scoop of pumpkin puree to their pet's dinners.

We all know dogs adore peanut butter, but it isn't just for taste - a little all-natural peanut butter has lots of healthy fats and proteins, which, you guessed it, are good for dogs just like they are for us. 

The other secret ingredient in these biscuits is the brown rice flour. Many dogs are fine to eat wheat, but like humans, there are plenty who have an intolerance for gluten (some minor, some more severe). If you know your pooch is okay with wheat (i.e., doesn't get an upset tummy from a slice of bread) you can feel free to replace the brown rice flour with whole wheat flour in the recipe. If you aren't sure, stick with the brown rice flour - even if your dog isn't sensitive to wheat, rice has been shown to improve digestive health over-all.

That only scratches the surface of foods that can be good for pets (others include flax, honey (in small amounts) and eggs, to name a few). But let me repeat, just like people, all dogs are different - know your pet before introducing them to something new!

These are the treats I made last year - same recipe, only with whole wheat flour instead of rice flour, hence the difference in appearance. Pressing out the names of the pups was a little time consuming, and, as it turns out, not very much appreciated by the dogs themselves - if you want to, though, I found the rounded end of a small craft paintbrush worked well.



This year I'm gifting these treats to all my favorite furry friends for the holidays. And since they're made entirely from natural, healthful ingredients, you know I had to give them a try! They're pretty dry, and a little bland... and not really something I would recommend for your every-day snacking... I can say, however, that they're better than store-bought treats (who knew my childhood days of sampling dog biscuits would pay off?) and to the pups in my life they seem to be just fine - even the picky eaters were pleased with these!

Pumpkin & Peanut Butter Dog Biscuits
Adapted from Simmer Till Done
Makes approximately 30-40 large, or 60-70 small

2 1/2 cups brown rice flour (can substitute whole wheat flour if you know your dog is okay with wheat)
1/2 cup unsweetened pumpkin puree (can substitute mashed sweet potato, thinned down with a little water)
1/4 cup natural creamy peanut butter (no sugar added)
2 large eggs
Pinch of salt

Method
1.    Preheat oven to 350f.
2.    In a large bowl, whisk the eggs, pumpkin puree, and peanut butter until smooth. Add the flour and salt and  mix with a rubber spatula or your hands to form a stiff, dry dough. (If the dough is too dry to hold together, add a few drops of water, or a little more pumpkin puree, as needed).
3.    Dust your counter or work surface with a little more flour and dump the dough out. Knead the dough into a rough ball, and roll between 1/4-1/2 inch thick. Use any cookie cutters you like to make the biscuits. Re-roll and cut any scraps. If you'd like, use the tines of a fork to poke indentations about half-way deep into each biscuit.
4.    Place biscuits onto an un-lined baking sheet (they can be spaced as close as you like, since they wont' spread at all) and bake for 20 minutes. Remove the tray and flip each biscuit over - return to the oven and bake for another 10-20 minutes, or until completely dry. Let cool before treating your pup!

Mixed-Nut Brittle with Sea Salt - The Peanut Brittle That Saved Christmas

Mixed-Nut Brittle with Sea Salt - recipe in post

Here's a question for you - do you prefer to say "Brittle" or "Brickle? I've always said brittle, myself, but this is one point where The Fiancé and I differ. He says brickle, I say brittle... let's call the whole thing off!



Whatever you call it, brickle brittle has got to be my single favorite candy. First, I love nuts... then I also love caramel... then, if things get crazy, you could dip it in chocolate and have some holy candy trinity of some sort.

Mind-blowing, I know.

As if that weren't reason enough, brittle is also incredibly simple to make. I mean, really... have a candy thermometer, and the sense not to burn yourself on hot sugar (ahem... learned that one the hard way) and before you know it your kitchen will have been converted to a small-batch brittle operation. Er, maybe that's just me?

The Fiancé likes to mix things up with different types of nuts, but if you'd prefer to go old school you can use just peanuts. Or, if you're really out there, you can swap the nuts for seeds, or breakfast cereal, or tortilla chips... or whatever. Versatility, just another reason to love brittle!

To make things extra-fancy, I like to add a sprinkle of fleur de sel (sea salt) over the top. I like the little pops of saltiness this gives, as opposed to adding salt directly to the sugar itself. Plus it sounds nicer (and, okay, perhaps a tiny bit pretentious) 'with sea salt'.

Seeing as it's easy, inexpensive, and always sure to please, brittle has become one of my favorite go-to gifts for the holidays. It also keeps well, and can be made up to a few weeks in advance, which is a major bonus for all you plan-ahead types. But, if you're freaking out right now (like I am), still looking for ways to fill in the gaps on your holiday shopping list, I think I might just have the perfect solution...

Just be sure to make an extra batch for yourself, because there's no telling how quickly it will disappear!

Recipe Notes: I've heard that brittle can easily be made vegan by substituting the butter for Earth Balance - but when I tried this, the brittle had an unpleasant, vegetable-oil taste to it. If I were to try it again, I might try using coconut oil, or reducing the amount called for.


Multi-Nut Brittle with Sea Salt
Recipe adapted from Brittles, Barks and Bonbons

3 TBSP unsalted butter, plus more for greasing the pan
2 1/2 cups granulated sugar
1/2 cup water
1/3rd cup light corn syrup
1 tsp. baking soda
1 TBSP vanilla extract
2 - 2 1/2 cups roasted and salted nuts (mixed, or all of one kind)*
Fleur de sel, or course sea salt, for sprinkling on top

*I used 1 1/2 cups peanuts, 1/2 cup almonds, and 1/2 cup cashews - other nuts or seeds would be great as well. We like a lot of nuts in our brittle, but  keep in mind the more nuts the harder it is to spread the candy thinly. If using larger nuts, I suggest giving them a rough chop first.

Method
1.    Thoroughly grease a rimmed baking sheet and a flexible rubber spatula with butter, and set aside.
2.    Have all your ingredients measured and ready before you begin (you don't want to be rushing around once the sugar gets up to temperature!).
3.    In a high-sided sauce pan over medium-high heat, melt the butter. Add the sugar, corn syrup, and water, and bring to a boil, stirring constantly but gently until the sugar has dissolved.
4.    Once bubbly, clip a candy thermometer to the side of the pot and allow the mixture to cook, stirring occasionally, until it has reached 335-340f. The frothing will die down and the syrup will start to look golden around the 300 degree mark - just give it a stir and keep going.
5.    When the mixture reaches temperature, remove the candy thermometer and turn off the heat. Stand back a little, and quickly stir in the baking soda and vanilla extract. Add the nuts, give a quick stir, and immediately pour onto your prepared pan.
6.    Quickly spread the mixture with your greased spatula to desired thickness, and sprinkle with sea salt to taste. Let cool completely before smashing or breaking into pieces.

(Can be stored in an airtight container at room temperature for up to a few weeks).



*Update, 1/30/13: I thought this brittle couldn't get any better, but then The Fiance and I tried roasting our own almonds - the flavor is incredible! Roasting your own nuts is easy. Just toss with a TBSP or so of melted butter and a big pinch of salt, and roast in the oven at 350f. for 6-8 minutes or until fragrant, stirring every couple of minutes to keep them from burning. 

Oatmeal Cranberry Walnut Cookies in a Jar - Holiday Spiced and Everything Nice

Holiday Spiced Oatmeal Cranberry Walnut Cookies, easily made vegan - recipe in post

Is there anything better than a homemade gift? I mean, really... what are the holidays all about? Family, love, togetherness, smiles... and if you ask me, that doesn't have to be expensive, or difficult, or full of gifting-guesswork.

Even as a kid, I would get so excited about the things I was making for people it was hardly ever a surprise to the recipient. In fact, the giving was always more exciting than the getting! I was a strange child, I know.


This year I'm making some of my favorite treats as gifts (you snooping family members, look away!) and wanted to share them with anyone looking for some great last-minute goodies. To kick things off, cookies!

These are some of my favorite oatmeal cookies - they're a little more rustic looking than your average cookie, but they're crazy tasty. Just a touch of holiday spice goes a long way to make these extra-special. To complete the holiday feel I like to add cranberries and walnuts, but these can be swapped with other nuts, fruit, or chocolate chips - mmm!


The recipe took a little tweaking to make it jar-able, but after a few test batches I had things working perfectly. I've provided the ingredients in the order in which I layered them in the jars, and for consistency I've measured each ingredient by weight as well as volume.

Recipe Notes: The idea for this gift was inspired by Bakerella's Cowgirl Cookies - her recipe would be another great jar-able gift! She used smooth-sided mason jars, available at craft stores, but since the ones I found were quite a bit more expensive than regular mason jars I opted not to use them here.
This recipe is easily made vegan (simply use your favorite substitutes for butter and milk). I tried making a batch gluten-free, with not-so-good results. If you'd like to play around with making them gluten-free, I suggest adding another 2-3 TBSP liquid to the recipe.

Oatmeal Cranberry Walnut Cookies - Holiday Spiced and Everything Nice
Makes about 16 cookies - easily made vegan

Dry:
1 cup all-purpose flour (140g.)

1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8th tsp. ginger
1/8th tsp. cloves

2 cups rolled oats (160g.)
1/3rd cup dark brown sugar, packed (about 65g.)
1/3rd cup sugar (about 65g.)
1/2 cup dried cranberries (about 60g.), or other dried fruit
1/2 cup walnuts, roughly chopped (about 50g.), or other nut, more dried fruit, chocolate chips, m&m's, etc....

Wet:
6 TBSP unsalted butter, or dairy-free substitute, melted
1/3rd cup milk, or dairy-free substitute
1 tsp. vanilla extract

Method
Preheat oven to 350f.
In a bowl, whisk together dry ingredients. Stir in the butter, milk, and vanilla extract. Scoop 1 1/2 - 2 TBSP sized balls onto a lined cookie sheet, and bake for 10-12 minutes, or until just barely set on top. Let cool 5 minutes before removing from cookie sheet.


To Layer In Jars:

One recipe fills one quart-sized mason jar. I layered the ingredients into the jar in this order:

Flour (with the baking powder, baking soda, and spices whisked in)
1/2 the oats
Brown sugar
White sugar
1/2 the oats
Cranberries
Walnuts

I then labeled each jar with baking direction on top:

Directions: In a bowl, stir cookie mix. Add 1/3rd cup milk or milk substitute, 6 TBSP melted butter or dairy-free margarine, and 1 tsp. vanilla extract.
Mix well, and scoop into 1 1/2-2 TBSP sized balls onto a lined cookie sheet. bake at 350f. for 10-12 minutes, or until just barely set on top. Let cool 5 minutes before devouring!

Eggnog Cupcakes with Light-As-Air Buttercream - and Rockin' For The Hungry

Eggnog Cupcakes with Light-As-Air Eggnog Buttercream - recipe in post

Every year around the holidays I try to make a donation of some kind to Food Gatherer's, my local hunger-fighting food organization. They're run almost entirely on volunteers, giving them low overhead costs and making them extremely efficient, which means most of the money they receive goes directly into helping those in need.

This year I stopped by Ann Arbor 107one's "Rockin' For The Hungry" Event - a weekend-long fundraiser put on by the local radio station, to benefit Food Gatherer's in trying to raise 200 tons of food (between donations of money and non-perishable food items). I went to make my donation, and bring some cupcakes to my favorite DJ's who were "Freezin' for a Reason" out in the cold all weekend.

In exchange for a donation, I was able to pick from some very cool CD's and things they had available. And in exchange for cupcakes, they handed me a mic and put me on the air. I was so giddy, I'm not even sure real words were coming out of my mouth! To anyone listening, I apologize for the little-girl excitement I may have expressed towards the radio host. She asked me a couple of questions, I told her about this here blog of mine, and next thing I knew she was saying my name for all to hear. Thank you, Ann Arbor, for keeping me on my toes for exciting moments like these!

If you live in the Ann Arbor area, "Rocking For The Hungry" is still going on through the end of today (Sunday), right out front of the Kroger's on S. Main - you can find details here: AnnArbors107one.com. Or, if you can't make it in time, you can always donate directly to Food Gatherer's, here: FoodGatherer's.org


Now, on to some cupcakes!

These cupcakes have plenty of eggnog flavor, but aren't overly-sweet or rich. The cake itself is moist and tender, and the frosting is more reminiscent of whipped cream than buttercream - light-as-air, not too sweet, and dangerously addictive!



Recipe Notes: these cupcakes are adapted from Baking Bites, via Annie's Eats - I changed the recipe considerably, altering the method, increasing the amount of flour, and adding an egg, among other things. The texture of my cupcakes was light, moist, and tender, and the flavor absolutely spot-on. However, the tops of my cupcakes sank slightly when they came out of the oven, so I may try a little more levening next time, or adding a splash of vinegar to help the baking soda do it's thing. If you prefer to try the original recipe, you can find it by clicking: here
These cupcakes are very lightly spiked with rum - the flavor is very faint in the cake itself, and can be adjusted in the frosting to taste.

Eggnog Cupcakes
Recipe adapted from Baking Bites
Makes about 18 cupcakes

1 1/2 cups (165g.) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/8th tsp. cinnamon
1 cup eggnog
1/4 cup rum, or other liquor
1 tsp. vanilla extract
1/4 cup butter, softened
1 cup granulated sugar
1 egg

Method
Preheat oven to 350f., and line your cupcake tray with liners.
Whisk together flour, baking powder, baking soda, spices, and salt. Set aside
In a separate bowl, combine eggnog, rum, and vanilla extract. Set aside.
With an electric mixer, beat together the butter, sugar, and egg until lightened, about 2-3 minutes. Turn the mixer to low speed, and add 1/2 the eggnog mixture, mixing to combine, followed by 1/2 of the flour mixture. Repeat with the last of the eggnog and last of the dry ingredients, mixing until the flour is just barely incorporated - do not over-mix.
Spoon into prepared cupcake pan, filling each liner about 2/3rds of the way full. Bake on the center rack for 18-20 minutes, or until the tops are golden brown and springy to the touch.
Cool in tray for 4-5 minutes before transferring to a wire rack. Let cool completely before frosting.



Light-As-Air Eggnog Buttercream

1/2 cup eggnog
2 TBSP all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/4 cup plus 1 TBSP granulated sugar
1/4 cup heavy whipping cream
1/4 tsp. nutmeg, plus more for garnish
1-2 TBSP rum, or other liquor, to taste (optional)
1 tsp. vanilla extract

Method
In a small pot, whisk together the eggnog and flour. Don't worry if it's a little lumpy at first. Continue to whisk constantly over medium heat until the mixture begins to thicken to the consistency of brownie batter, about 5-7 minutes. As soon as it begins to thicken, turn off the heat. Set this mixture aside and let cool completely before continuing (can be set in the fridge to speed up cooling).
Cream together the butter and sugar until light, fluffy, and very little graininess remains, about 7-8 minutes. Add the completely cooled flour/eggnog mixture and heavy cream, and beat until smooth and fluffy. Add the nutmeg, rum, and vanilla, and mix to combine.
Frost cooled cupcakes, and garnish with a dash of nutmeg and a cinnamon stick. Enjoy!

Triple Ginger Crinkles - The Ultimate Ginger Cookies

Triple Ginger Cookies - easily made vegan - recipe in post

Ginger and I, we go way back... we used to talk about forever, sitting under the stars like it was just the two of us, like nothing else mattered, like we could live together under the blanket of sky and never wake up...  

But Ginger, see, she couldn't live like that. She had this fire inside her, this heat. This spice for life that had to be lived, this taste for adventure... and where she went, I followed.

These are no ordinary ginger cookies... they aren't for decorating candy houses, or spreading with icing... They're for stashing away in that secret place at the back of the cupboards where no one else can find them, so you can steal them away in secret. They're for sneaking into your pockets as you leave the house for work in the morning, to savor with your morning tea or coffee. They're for slipping under the table to your closest ginger-loving friends like some kind of hushed drug deal, lest the secret of their goodness get out. Most of all, they are for the lovers of spice. What ginger beer is to ginger ale, these cookies are to your standard gingerbread - stronger, darker, and with a touch of heat.


Yes, these cookies are bold - gutsy, even - with a cracked and slightly crisp outside and perfectly rich, chewy interior. Studded throughout with candied ginger, and balanced by dark flowing molasses... I can truly say these are the best ginger cookies I've ever had.


Sorry, Santa, but Mama ate all the cookie this year.

The texture of these is almost as sublime as the flavor (if you're looking for cakey, you've come to the wrong place). The crystallized ginger and molasses form some kind of gooey pact within each cookie, and become perfectly chewy as they cool. Once set, the crust becomes every so slightly crispy in contrast to the middle, and, if you like, can be made even crunchier with a little extra bake time.


Triple Ginger Crinkles - The Ultimate Ginger Cookies
Makes about 20 cookies - easily made vegan

1 1/2 cups (185g.) all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea salt
3/4 cup (about 120g.) crystallized ginger, chopped fine*
1 stick (4oz.) unsalted butter, softened (can be replaced with dairy-free margarine)
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
2 tsp. freshly grated ginger*
1/4-1/2 cup granulated sugar, for rolling

* Crystallized ginger can be chilled in the freezer to make chopping easier. Fresh ginger can be stored in the freezer for easier peeling and grating.

Method
1.    In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger, breaking up any clumps with your finger tips.
2.    In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.
3.   Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and refrigerate until firm (at least 1-2 hours, or up to a few days).
4.   Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
5. Preheat oven to 325f.. Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack - for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or airtight container for several days, or frozen... but trust me, they won't last that long.

There you have it - the recipe is out. To everyone I shared these with, you can stop hounding me now. My work here is done.