Monthly Archives: November 2011

icecreamlife

From LIFE.com

I have 2 weeks of classes left, so to curb the stress of my schedule I am scheduling nothing time aka relaxation time aka procrastination. Anyways no one makes the flip from turkey and naps to trudging in murky half-snow gracefully.

It took me 4 years to finally go somewhere for break and leave my books at school. In fact, I left my whole book bag at school. We lie to ourselves every year, packing suitcases of clothes we won’t wear (you know you wear sweats every possible moment home) and backpacks that vomit books the minute we unzip them the following Sunday night. Life is short, pack light.

I was scrolling through LIFE’s website and I found these tips that I thought were really helpful on taking food pics. Humans are silly creatures, too much free time and we’re bored. No time to breath and we stay up watching episodes of Ally McBeal in a strange and unnecessary desire to relate to middle aged women of the 90’s. Anyways, I’ve got the hankering to buy a very expensive camera soon and become a blossoming photographer. ‘Tis life.

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Upside-Down Toffee Apple Brownies

I made this around Halloween, but being a full-time college student has kept me from posting this until now. Totally L-A-Z-Y, didn’t cook anything note worthy in November (plus my partner in cooking crime, Kristy, is missing). This will do for a November post!

The name is misleading, this dessert is more bread than brownie. It required a lot of flour, so be aware when making it. If I were to make it again I would use more apple on the bottom of the pan, plus there has got to be more creative ways to slice ’em!

How to Approach Dessert featuring My Roommate Alex

STEP 1

Peruse recipe in pre-baking ecstasy.

GET EXCITED

 

STEP 2

STEAL EVERYTHING YOU NEED

Toffee Apple Topping

  • generous 1/3 c light brown sugar
  • 2 oz unsalted butter
  • 1 apple, cored, sliced

Brownies (Cake)

  • 4 oz unsalted butter
  • 3/4 c light brown sugar
  • 2 eggs, beaten
  • 1 3/4 c all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp apple pie spice
  • 2 apples, peeled, grated
  • 3/4 c chopped hazelnuts

STEP 3

PREHEAT oven to 350° F. Grease a 9 in square cake pan.

STEP 4

MELT butter and sugar in a small pan, pour into cake pan

GET AT ME APPLEZ

 

STEP 5

BEAT butter and sugar until pale/fluffy. Beat in eggs. Sift together flour, baking powder, baking soda, spice in seperate bowl and fold into mixture. Stir in apples and nuts.

STEP 6

PUT DA BUNS IN THA OVEN. For 35-40 min.

STEP 7

HELLO BEAUTIFUL

 

 

STEP 8

SEE WHAT’S UP

 

STEP 9

FLIP A B****

 

STEP 10

CUT

 

Enjoy!

 

 

This recipe is from Blissful Brownies by Love Food.

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Crostini with Lima Bean & Pecorino Puree

vibrant

Delicious, but it didn’t fit in my food processor. Also radishes are so strange, haven’t eaten then in years, but I loved the crunch!

Ingredients:

1 lb frozen fordhook lima beans

2 garlic cloves

kosher salt

pinch of crushed red pepper (or 2-3 pequin chiles)

1/2 c grated pecorino cheese

1/2 c coarsely chopped fresh mint

1-2 lemons

1/2 c extra-virgin olive oil

black pepper

1 loaf ciabatta

radishes

I used flat parsley instead of mint (not made of money here) and I thought that using that much garlic made it taste like hummus. Since it didn’t fit in my food processor I did what I could and mixed the rest by hand. Also I forgot to buy lemons so i squeezed that juice out of a fake lemon but it wasn’t enough. It made about 2 cups.

Recipe in Best of the Best Vol. 11.

A Paula Disbrowe recipe.

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