Phone Friday:

/ Friday, January 23, 2015

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Wooden spoons.
Reuben's sister, Amanda, gave me these lovely wooden spoons for Christmas. They are going to make excellent food props.


Hand embroidered tea towels.
Look at the lovey tea towels that Reuben's other sister, Bree, made for me. The embroidery is impeccable.


Dried figs.
Dried figs are nice. I'll tell you what I made with them in an upcoming post...


Fancy.
Helen likes to wear my pink-and-green Christmas socks. With pink heels, of course.


Winter Sunrise
Winter can be so bleak, but the sunrises are glorious.


Birthday!
Last Saturday was my birthday! I turned 25. I still feel like a kid. We ate mac and cheese with bacon for lunch and had ice cream for dessert. It was a good day.


Birthday Bowl
Reuben bought me this bowl for my birthday. I love it to pieces. He knows me well.


Cheerios
I get ridiculously excited about cheerios (these are actually Cascadian Farms' version of cheerios).


Snack
Emergency snack: a spoonful of peanut butter with (dark) chocolate chips poked in. A glass of cold milk is not optional.


Carbonara
Carbonara. It's a glorious thing. And so quick and easy. I've used Pioneer Woman's recipe before, but now I just wing it.


How are y'all surviving the winter? Any tips to keep from pining for spring?


Homemade Frappuccino Recipe

/ Monday, January 19, 2015

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This post was originally published on February 16, 2012 on Cooking for Seven.  A reader recently requested this recipe, so I thought I should share it here on Buttered Side Up!

001
Skiing is my favorite winter sport. Feeling the snow swish beneath my feet as I slide down the “mountain” (in Minnesota, the closest things we have to mountains are very large hills).
It’s always fun to plan out our lunches for skiing, trying to come up with something special and delicious. A few weeks ago, I decided that Frappuccinos would be a lovely treat. Creamy coffee drinks are my favorite.
Thus I purchased a pack of bottled Frappuccions. The words “low-fat” on the bottle disturbed me a bit, but I was sure they would be yummy anyhow. Alas, not so. We found them to be overly sweet and thin.  We dumped in some cream and they were improved immensely. But I was sure I could make something better myself.

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Sure enough, I was able to produce something rich and creamy with much better flavor and less sweetener. That’s the beauty of making it yourself – you can customize it to your own personal tastes!
Here is my method for making your own creamy bottled frappiccino drink at home. Don’t think of it as a recipe as it’s meant to be highly customizable. I like my coffee fairly strong, so keep that in mind.

Homemade Frappiccinos Recipe 
Printable Page | Makes 1 serving
Ingredients:
  • 1/2 cup espresso or strongly brewed coffee
  • 1/4 cup + 2 tablespoons whole milk (none of this low-fat stuff)
  • 1/4 cup heavy cream (oh yeah)
  • 1 tablespoon + 2 teaspoons pure maple syrup (more to taste)
  • 1/4 teaspoon pure vanilla extract
Method:
Brew your espresso or coffee and place in the refrigerator until cold, about an hour or so. Add the remaining ingredients and stir or shake well (if using a bottle). Taste and adjust the ratio of milk, syrup, etc. Keep going until you love it. Enjoy!
This should keep in the refrigerator for a few days. I haven’t experimented with keeping it longer!

PS: This was the fourth photo I posted on Instagram. I liked it so much I included it in my blog post. :)



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

Orange Scones

/ Monday, January 12, 2015

7 comments


Orange Scones - Buttered Side Up
Orange Scones - Buttered Side Up
Orange Scones - Buttered Side Up
Orange Scones - Buttered Side Up
Orange Scones - Buttered Side Up
Orange Scones - Buttered Side Up
Orange Scones - Buttered Side Up


Whenever I think of scones, I have a preconceived notion that they're dry and tasteless. I'm not sure where I got this impression, but I tend to think of scones as anticipation wrapped in disappointment.

These scones are none of the above. They're tender, moist, and have a lovely citrus flavor.

Plus, they come together fairly quickly and with little fuss. You don't even need to roll these guys out. Just gently shape into a flattened ball and call it a day.

Reuben's one complaint was that they were a bit "carby." This is perhaps because (dare I say it) they hardly need butter. They're still good with it, but it isn't necessary (sacrilegious!). Of course their carbiness didn't stop him from eating over half the batch.

Note: It takes about 2 large oranges to get enough juice for this recipe. If you like, you can buy one organic orange for the zest and one conventional orange and juice both. Just make sure to zest the organic orange before squeezing it. It's a lot harder to zest citrus once it's been squeezed (I speak from experience). 




Orange Scones
recipe from Pastry Affair | makes approximately 10-12 scones
printable page
Ingredients:
FOR THE SCONES
  • 1 3/4 cup organic all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 cup cane sugar
  • zest of 1 orange (preferably organic)
  • (generous) pinch of salt
  • 5 tablespoons butter, cold, cut into small pieces
  • 1/2 cup freshly squeezed orange juice (from about 2 large oranges)
  • 1/4 cup organic sour cream
  • 1 egg
  • 1 tablespoon milk

FOR THE GLAZE
  • 1/2 cup powdered cane sugar
  • 1-2 tablespoons orange juice

Directions:

For the Scones:
  1. Preheat oven to 400 degrees F (205 degrees C). Line a heavy baking sheet with parchment paper.
  1. In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, orange zest and salt. Scatter the butter over the flour mixture and use a pastry blender (or a fork, two knives or your fingertips) to cut in the butter until it's the size of peas. Add the sour cream and orange juice and mix JUST until combined, adding more orange juice if it seems a bit dry.
  1. Grab chunks of dough, roll them into a loose ball and flatten them onto the parchment lined baking sheet. In a small bowl whisk together the egg and milk and brush this onto the tops of the scones. Allow the scones to rest for 10 minutes.
  1. Bake in preheated oven for 12-14 minutes, or until the tops begin to turn a lovely golden brown. Cool on a wire rack.
For the Glaze:
  1. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more orange juice if the glaze is too stiff. 
  1. Once the scones are completely cool, drizzle with the glaze. Store any leftovers in an airtight container.




Orange Scones - Buttered Side Up

Meyer Lemon Curd

/ Monday, January 5, 2015

2 comments









Lemon Curd | Buttered Side Up
For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right – I made this delicious lemon curd for a bridal shower that I attended one day before I went into labor.


Meyer Lemons
Ah yes. Now I remember how delicious it was spread on fresh scones; how surprisingly easy it was to prepare; and how pretty it looked in a Weck jelly jar.


Meyer Lemons
If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.


Meyer Lemon Curd | from Williams-Sanoma | makes 2 cups | PRINTABLE PAGE
Ingredients:
  • 8 egg yolks
  • 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
  • 1/2 cup Meyer lemon juice
  • grated zest of 2 Meyer lemons
  • 12 tablespoons butter, cut into pieces
Directions:
1) Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.
2) Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.
3) Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!



Lemon Curd | Buttered Side Up


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

Phone Friday: Over the Holidays...

/ Friday, January 2, 2015

2 comments



It's been a little while since I've done a Phone Friday Post, so I thought it was high time I updated y'all on what's been going on in my life, food and otherwise...


Egg on Rice
My go-to lunch for the past few months has been (what I call) Egg on Rice. I really like it with butter, kimchi, ginger, frozen peas, a fried egg and some sort of meat. So so good and satisfying.



Homemade Sushi
We made sushi! My sister decided to host a sushi making party. I must admit that I was a bit skeptical about it working out, but it was delicious.




I had the best tasting coffee shop breve ever (and it came with pretty art). You see, I usually don't like coffee from a shop as much as homemade, but this breve from a local establishment was very good and didn't taste fakey.






My little sister bought me a set of phone lenses for Christmas. It's been really fun playing around with them, especially the macro lens.




CHOCOLATE HAUL! I was hoping that I would get chocolate for Christmas, and my family did not disappoint.





And I leave with my sad attempt at hand lettering. That should be a goal of mine this year: get better at hand lettering (or painting in general).

Inspiration from Upper Hand Lettering and quote from Pinterest.



I hope you all had a lovely Christmas and that 2015 will be an awesome year!



xoxo
Erica


Gingerbread Waffles

/ Tuesday, December 30, 2014

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Gingerbread Waffles
Tasty Kitchen Blog Gingerbread Waffles 02.jpg
Tasty Kitchen Blog Gingerbread Waffles 13.jpg
Gingerbread Waffles

Growing up, I didn't really care for gingerbread. My palette was highly influenced by my dad, who disliked the spices in it, particularly nutmeg. Crazy, I know! As I grew older and met friends who adored molasses spice cookies, I decided to reevaluate my stance on gingerbread. When I tasted it with an open mind, I discovered that I loved it.

Now I'm attracted to anything "gingerbread" flavored. When I saw the recipe for Gingerbread Waffles, I knew I needed to give it a try.

Stop by the Tasty Kitchen Blog to see my step-by-step photos and get the recipe!

Have you ever changed your mind about food?


Christmas Brunch Ideas

/ Monday, December 22, 2014

4 comments



Christmas is almost upon us!

I think that a Christmas morning brunch is a lovely thing. It's become a bit of a tradition in my family's house to open presents and then have a large breakfast. If we're feeling particularly chipper, we have the full menu of eggs, sausage, stollen, cake, fruit, eggnog, coffee, etc. It's glorious.

Here are a few ideas for you to help plan a brunch menu:


I die. Chorizo Breakfast Hash - www.countrycleaver.com

Chorizo Breakfast Hash from Country Cleaver



Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

Hashbrown Egg Nests with Avocado from The Cooking Jar


Lemony Eggs Florentine

Lemony Eggs Florentine from Williams-Sanoma



Baked Egg Boats

Baked Egg Boats from Spoon Fork Bacon




Simple Poached Egg and Avocado Toast - this creamy, filling, real food breakfast takes less than 10 minutes to prep! | pinchofyum.com





Dirty Chai Pancakes

Dirty Chai Pancakes from here on Buttered Side Up




Bacon Breakfast Rolls with Maple Glaze

Maple Bacon Cinnamon Rolls form Culinary Concoctions by Peabody




Stollen09

Stollen Bread from Artisan Bread in Five



Bruléed Grapefruit

Bruleed Grapefruit from Pastry Affair



salted caramel eggnog pancakes

Salted Caramel Eggnog Pancakes from The Merry Thought




stollen scones | She Who Eats

Stollen Scones from She Who Eats



Peppermint Hot Chocolate

Peppermint Hot Chocolate from here on Buttered Side Up





Homemade Eggnog from here on Buttered Side Up




salted nutella latte.  I should not have even let this thought enter my mind.

Salted Nutella Latte from The Faux Martha



Now I want to consume way more breakfast food than is good for me.



What are YOUR plans for Christmas?



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