Wednesday, May 30, 2012

Strawberry Popovers

I had strawberries in my fridge. I hadn't made popovers in a while. What happened in my kitchen was a mixture of these two facts. (Dun dun duhhhhn! - Like Dragnet/Mathnet.)

At Popover Cafe in Manhattan, they serve huge popovers with strawberry butter. I figured I would make strawberry popovers (and add plain butter as needed.) They turned out lovely and the strawberry seeds added a fun texture to the popover.
Strawberry Popovers (basic popover recipe from my Mom's Best Recipe Book)
3 eggs
1 C milk
3 T butter or margarine, melted
1 C flour
1/2 t salt
pulp from 3 strawberries, processed in a food processor

Preheat oven to 375 degrees. Grease muffin pan well. In large bowl with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt. Stir in strawberry pulp. Fill each muffin cup 1/4-1/3 full with the batter. Bake 30 minutes; then quickly make a small slit in top of each popover to let out steam; bake 8 minutes longer. Immediately remove popovers from pan and serve.
Bake well and prosper!

Friday, May 25, 2012

Chocolate Avocado Pudding

I have "Conjunction Junction, What's Your Function?" stuck in my head. Don't ask. I just do. For those of you who don't know the song, it's from School House Rock, an animated TV program that endeavored to teach kids via cool songs. I can sing you that title, but I can't remember the rest of the song. However, I DO remember what a conjunction is. Whew!

As for the recipe I made this week, it's a nice, healthy fats filled pudding recipe. The avocados give the chocolate pudding a little spice (or at least that's how I feel about it.) I really enjoyed it straight from the blender more than when it was straight from the fridge. Can't wait to try the leftovers with strawberries!
Chocolate Avocado Pudding (found at Honestly Good Food)
2 ripe avocados
1/4 C agave nectar (or substitute honey or food processed dates)
1/4-1/2 C cocoa powder 
1/4-1/2 C almond milk
1 tsp vanilla

Put all ingredients into a blender or food processor and blend until smooth. Use 1/4 cocoa powder for 'milk' chocolate and 1/2 cocoa powder for dark chocolate. (If you use vegan cocoa, this whole recipe becomes vegan.) Use only as much almond milk as needed to achieve desired consistency. Eat right away or chill for about 4 hours to help it gel more. Depending on how big your avocados are, this makes about 4 half cup servings.  
Bake well and prosper! 

Friday, May 11, 2012

Another Quick Post

I made a cake for a coworker's bday and snapped some quick photos before it was eaten.
I used the seafoam frosting recipe again. Everyone at work loved how it looked and how it tasted good without being too sweet.
Doesn't it look like ocean waves?

Besides those photos, I figured I'd share with y'all that my picture was IN THE NY TIMES!!!!
The Times came to review an all day event that I happened to be singing at. And they chose to print a photo of the opera I performed in.

How cool is that? It definitely made my Monday so much better! autographs at this time. ;)

Bake well and prosper!

Wednesday, May 2, 2012

Bourbon Chocolate Chip Banana Bread

Today's is my co-worker's 30th birthday! In America, we tease and call it the Dirty 30...mainly because it rhymes. I figured I'd use this ditty when making a goody for his bday. I knew it was time to make the alcohol and chocolate chip infused banana bread recipe I saw online a couple of weeks ago.
This recipe was fairly easy to make. Too bad I was super tired last night and kinda out of it (I fell asleep 4 times during the last pose in my yoga class!) Due to me being half aware of what I was doing, I got my finger stuck in the stand mixer. Which kinda hurt...still does. I was actually very proud at how well I managed it. I would not recommend sticking anything to poke butter at besides a spatula. (Made a mental note of that yesterday.)

I think I was so tired because I'm still getting over the busy weekend that started with 12 hours of opera stuff. At least I didn't hurt myself singing! Check out my cute costume:
Anyway, minus my finger snafoo (it's fine btw...just a little bruised...they are pretty fat and seem to be able to withstand a lot...), the bread turned out really nicely. I gave it to my coworker along with the rest of the bourbon. :)
Bourbon Chocolate Banana Bread (found on And Now for Something Completely Delicious)
(Feel free to make your own banana bread recipe and add the bourbon and chocolate chips in to it!)
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 cups bananas, mashed (about 3 medium bananas)
1 teaspoon fresh lemon juice
3 tablespoons bourbon
1 cup walnuts, roughly chopped (optional)
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Butter and flour a 9×5 inch loaf pan.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, mixing after each. Scrape down the sides of the bowl and add the mashed banana, lemon juice, and bourbon and mix until just combined.

Add the dry ingredients and mix until just combined. Stir in the walnuts and chocolate chips. Pour batter into the prepared loaf pan and spread to distribute it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan 20 minutes before turning out onto a wire rack to cool completely.

Store bread at room temperature for up to 2 days, or in the fridge for up to 5 days.
Bake well and prosper!