Tuesday, October 28, 2014

How to Make Mocha | His and Hers



How to Make Mocha
How to Make Mocha
How to Make Mocha
How to Make Mocha
How to Make Mocha
How to Make Mocha

I don't remember the first time I tasted a mocha. It was probably at a Starbucks or Caribou Coffee when I was 18 or so. In general I am nonplussed about most chain coffee drinks, but, if my memory serves me well, I believe that I quite enjoyed it. It wasn't extremely sweet like most specialty drinks. The flavors of the coffee and chocolate meld almost seamlessly.

I also can't remember the first time I made my own mocha, but I have made many since. Not gonna lie: it isn't the simplest coffee drink you'll ever make. But if you're already in love brewing your own lattes, the only extra steps are stirring in chocolate and adding whipped cream. If you're having a relaxed morning/afternoon, I highly suggest going to the extra effort to try this out.

I have included two ingredient lists: one that's milder and sweeter and one that's more intense. Reuben enjoys his coffee soft and sweet, I like mine with a bit of a bite. You can always experiment with the sweetener/milk levels until you get it just how you like it.


Notes:
  • This recipe is for an 8 ounce mug. You could use a larger one, but it won't be full.
  • You can use either cold or fresh espresso. If you decide to use cold, make sure that your milk is piping hot.
  • I like to use my little milk frother (I got mine at IKEA) to whip my cream. I can't be bothered with dragging out ANOTHER piece of equipment. 
  • This recipe calls for unsweetened cocoa powder, but you could also use chocolate syrup for a smoother consistency. Make sure you leave out or cut down on the maple syrup if you do.
  • I actually don't use a recipe most of the time when I make a mocha: I make it up as I go. Think of this recipe as a starting place and customize to your liking!
  • My preferred coffee maker is the Aeropress. Of course if you're all set up with an espresso maker you can make your espresso and froth your milk using your machine. Lucky you. 






How to Make a Caffe Mocha
recipe by Erica Kastner
makes one 8-ounce serving

His:
1/2 cup + 2 tablespoons half and half
2 teaspoons cocoa powder (I used cacao powder)
1/2 oz espresso, fresh or cold
1/2 ounce maple syrup
1/8 teaspoon pure vanilla extract
1 tablespoon heavy cream

Hers:
3/4 cup half and half
3 teaspoons cocoa powder
4 teaspoons espresso, fresh or cold
2 1/2 teaspoons maple syrup
1/8 teaspoon pure vanilla extract
1 tablespoon heavy cream

Directions:

1) Place your half and half in a small pan and heat until steamy. 

2) Meanwhile, place your cocoa powder in your favorite mug. Pour in half of the espresso. Stir until you have a fairly thick, very smooth mixture. This could take a bit of time. Stir in the remaining espresso, then the maple syrup and vanilla extract. 

3) Froth the hot milk using a handheld milk frother. Slowly pour the frothed milk into your mug. Whip your cream in a small bowl or cup with the milk frother until it's softly whipped. Spoon over your mocha. Enjoy!




How to Make Mocha

Friday, October 24, 2014

Phone Friday: Various Food Adventures



Hey everyone! Hope you've had an awesome week. I'll admit that this week seemed to drag a bit. Hooray for Friday!

Here are some awesome things I've made/purchased recently:


Green Smoothie
My first actually green smoothie. I cooked my greens (kale) first, as advised by Carrie from Deliciously Organic. This was delicious and refreshing. 

Here's what I used: frozen peaches, kale, milk, cream, maple syrup and grass-fed gelatin. To my surprise, the kale seemed to complement the flavor of the peaches.



Crispy egg (method via @debperelman ) over kimchi rice for lunch. #smittenkitchen
Crispy eggs are delicious and fun to eat. I used the method outlined by Deb from Smitten Kitchen



New Tea Kettle
I bought a new tea kettle! It's adorable (from Japan) and makes pouring water into my Aeropress so much easier.



Homemade Ghee
Homemade ghee is so so easy. I made it one morning before Reuben went to work. I used Heidi Swanson's method.



Farmers Market/Healthfood Store Haul
Earlier this week I went to our local health food store and the farmers' (is that the proper way to spell it?) market. We got all this for less than $45.



I tried cinnamon in my cocoa for the first time the other day! It was good, but I think I need to put more in next time. #latergram #cocoa
I finally broke down and tried cinnamon in my cocoa. It adds a lovely depth of flavor. Next time I need to use more...



Avocado Hummus
Avocado hummus. It's yummy. Helen gobbled down several spoonfuls.



Doughnuts
I made doughnuts, guys! For breakfast, even. I had some leftover bread dough from making fry bread tacos last night. We couldn't think of anything else to make for breakfast, so I fried up the dough, dipped it in butter, and rolled it in powdered and cinnamon sugar. I'm not a doughnut girl, but these were delicious. 
Just so you know, we had eggs as well - it wasn't an all-carb breakfast. ;)

xoxo
Erica

How was your week?




Note: some links are affiliate. All opinions are my own. 

Monday, October 20, 2014

Grandma’s Cooking School: Apple Strudel




This was originally posted on September 9, 2010 on Cooking for Seven. Because these lessons were such an important part of my life, I will be re-posting them here.
{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. Enjoy!}


Apple Strudel
Apple Strudel. A thing of beauty. Sweet apples encased in a thin, flaky dough. Delicious.

Apple Strudel
We began our lesson by reading through the recipe and preparing the apples.

Apple Strudel
Next, we mixed together two kinds of dough: a quick version and a more traditional version made with yeast. Meanwhile we cooked the apple filling.

Apple Strudel
Time to roll out the dough! It must be so thin you can see writing through it.

Apple Strudel
Then we brushed it with butter, spread it with the apple filling, and rolled it up!

Apple Strudel
Baked.

Apple Strudel
Enjoyed by Dad.

Apple Strudel
Jealous yet?
I can’t believe I have come to the final lesson Grandma has shared with us. Hopefully she will continue our classes this Fall/Winter when things quiet down and we settle in for a long Minnesota winter.
Here are all of our lessons so far.

Part 1: Banana Cream Pie
Part 2: Chocolate Crepes
Part 3: Roast Beef Dinner

Part 4: Poppy Seed Torte
Part 5: Homemade Bread and Sweet Rolls




Friday, October 17, 2014

Phone Friday: Homemade Pumpkin Pie Spice


Homemade Pumpkin Pie Spice | Buttered Side Up

Ever since I discovered that you can mix your own spices I have shied away from the pre-mixed store-bought varieties. I'm sure there are some lovely blends out there, but there's just something nice about knowing exactly what and how much of everything goes into your seasonings. 

Plus, if you prefer to use organic spices, it can be a more affordable option. I like to buy my spices a little at a time from the bulk bins at our local health food store. That way I don't keep an entire bottle of cloves in my drawer for a few years until it goes stale. 

Note: If you don't like a particular spice used in the recipe, feel free to leave it out! Also, if you're out of a spice (with the exception of the cinnamon), it's not going to be the END of the world if it isn't put in. 


Homemade Pumpkin Pie Spice
adapted from My Baking Addiction

Ingredients:
  • 3 tablespoons cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon allspice, optional (I didn't have any on hand so I left it out)

Directions:

Mix everything together and store in an air-tight container. Use as you would store-bought pumpkin pie spice.




Looking for some pumpkin recipes?

Monday, October 13, 2014

Pumpkin Pie Pudding


Pumpkin Pie Pudding
Pumpkin Pie Pudding
Pumpkin Pie Pudding

As I've said before, pumpkin is my favorite of all the pies. However, there are few days besides Thanksgiving and Pi Day that I feel inclined to attempt an acceptable pie crust. If only I could find a way (besides using shortening: the horror!) to make a good pie crust without tears, blood and sweat. 

Thankfully there's this delicious little thing called Pumpkin Pie Pudding. It's hardly more trouble than regular homemade pudding (which is stupid easy), and has the lovely, spicy flavors of a pie.

I was a bit apprehensive about the outcome of this pudding. I've made some pumpkin flavored recipes that didn't exactly please (I don't know if I can ever bring myself to make a pumpkin smoothie again). But to my relief, this was scrumptious. Helen loved it, and so did Reuben. 

Is is every bit as good as pumpkin pie? No, but it's so much easier (and just about foolproof). Make sure to serve with a big dollop of whipped cream.



Pumpkin Pie Pudding Recipe
Adapted from Health.com
Makes about 4-6 servings

Ingredients:
  • 2 large eggs
  • 3/4 cup sucanat
  • 1/4 cup cornstarch, preferably organic
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 cup cream
  • 1 cup pumpkin puree, homemade or canned
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • Whipped cream and freshly grated nutmeg, for serving

Directions:

1) In a medium heat-proof bowl, whisk the eggs. Set aside. In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk and cream. Bring to a boil and boil for 3 minutes.

2) Temper the whisked eggs by slowly whisking in about half of the hot milk mixture. Pour into saucepan and return to heat. Cook over medium heat, stirring constantly, until thickened, about 3 minutes.

3) Remove from heat and whisk in the pumpkin, vanilla and pumpkin pie spice. Pour into a heat-proof storage container (I used a large glass bowl). 

4) Let cool a bit then press plastic wrap onto the surface to keep the pudding from developing a skin. Let cool to room temperature and then chill in the refrigerator. Serve with plenty of whipped cream and a sprinkling of freshly grated nutmeg.





Pumpkin Pie Pudding

Note: Some links are affiliate. All opinions are my own. I would never share something with you guys if I didn't care for it.

Friday, October 10, 2014

Salted Peanut Butter Chocolate Chip Cookies


Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies

Hey y'all! Two posts in one week, what what!

I'm thinking about starting a series called "Phone Friday" where I share a quick recipe with photos provided by my iPhone. What do you guys think? Do you like the idea of a Casual Friday post?

Often times I'll make something that's utterly delicious, but I simply don't have the time to drag out my camera, pose the food perfectly and edit the photos. In other words, there's some awesome recipes I wish I could share with you guys but never get the chance.

Let me know in the comments if I should do more of these!

But about these cookies. My gripe against cookies is that they're often overly sweet. However, if you cut back on the sugar too much you mess with the texture. Adding a sprinkling of coarse salt on top is a wonderful solution. It balances out the sweetness of the cookies nicely. The added crunch is quite pleasant as well.


Notes:
  • These cookies are pretty soft and crumbly. Please to not over bake unless you like your cookies on the firmer side.
  • In addition to the salt the sucanat and demerara provide a bit of crunch as well.
  • I did, of course, cut back on the sugar a bit. If you like your cookies pretty sweet you can go ahead and add 3/4 cup each of the sugars.




Peanut Butter Chocolate Chip Cookies
Adapted slightly from Baking Chic

Ingredients:
  • 1/2 cup butter, softened
  • 3/4 cup creamy peanut butter
  • scant 2/3 cup sucanat
  • scant 2/3 cup demerara 
  • 1 large egg
  • 1 tablespoon whole milk
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chip
  • Coarse sea salt, for sprinkling

Directions:

1) Preheat your oven to 350 degrees F (175 C).
2) In the bowl of a stand mixer, mix together the butter and peanut butter until smooth. Add the sugars and mix for a few minutes. Mix in the egg, milk and vanilla.

3) Dump your flour, baking soda, baking powder, and salt into the mixer. Mix on low speed until combined. Stir in the chocolate chips.

4) Form the dough into flattened balls with your hands. Place on an ungreased cookie sheet. Bake in preheated oven until the bottoms are just browned, 10-12 minutes. Sprinkle with the coarse sea salt while still warm. Allow to cool on pan for about 5 minutes before removing to cooling racks. 

Store in an airtight container for a few days.



Note: Some links are affiliate. All opinions are my own. I would never share something with you guys if I didn't care for it.

Monday, October 6, 2014

Roasted Cauliflower and Garlic Soup



This post was originally published on September 4, 2012 on Cooking for Seven.



Roasted Cauliflower SoupRoasted Cauliflower Soup
My favorite fall/winter supper is soup. Once you know the basic steps for most soups, it’s so easy to customize and create to your preferences. And there’s just something cozy about a bowl of steaming soup.

Roasted Cauliflower Soup
But on to the soup at hand.
Cauliflower has never been my favorite veggie. On a scale of 1 to beets, it’s about an eight. Then one day, my grandma taught us how to make steamed cauliflower with buttered breadcrumbs. I softened. A little. Then I saw Katie’s recipe for Roasted Garlic & Cauliflower Soup. I caved.

Roasted Cauliflower Soup
I’m so glad I did. Once roasted, the cauliflower develops a lovely flavor. The hints of celery, thyme and roasted garlic are amazing. You should definitely try this soup, even if you are a cauliflower hater. It just might change your mind!

Roasted Cauliflower Soup
Recipe Notes:
  • The original recipe looks quite long and complicated. Do not fear! It comes together quite easily.
  • Also, this recipe is very forgiving. I didn’t have any white wine on hand, so I replaced it with more chicken broth. We’re not huge on bay leaves, so I left that out as well. The bacon suggested sounds yummy, but I think it’s completely optional.


Roasted Garlic & Cauliflower Soup | from Katie Goodman | serves 4-6 | PRINTABLE PAGE
Ingredients:
  • 1 whole head cauliflower
  • 1 large whole head garlic
  • 1/2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 stalks celery, diced
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon flour
  • 1/3 cup dry white wine
  • 1/2 cup water
  • 2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
  • 1 dried bay leaf
  • 2 teaspoons fresh minced parsley
  • 1/3 cup half and half
  • 3 ounces cooked and crumbled bacon
  • additional oil for serving – olive oil or truffle oil
Directions:
1.) Preheat oven to 400 degrees F.
2.) Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
3.) Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
4.) The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it’s progress as needed – it should smell fragrant but not raw, be golden and tender.
5.) Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
6.) Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
7.) Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
8.) Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping

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