Wednesday, April 17, 2013

The BEST Waffles.

As I was eating waffles this morning, I thought to myself, "These are SO FREAKING good." And then I realized that it was selfish of me to not share the keys to what I believe is the best waffle ever!

Now first off, you can judge me, but I use a mix. I know! But it is so good! Some of you may have had it before- and those of you that have will understand. Okay, let's get started.

Step 1: Buy Kodiak Flapjack and Waffle Mix @ Harmons.

Step 2: Make the following Caramel Cream Syrup:

1 cup sugar
1/2 cup buttermilk
1 Tb corn syrup
1 cube butter
1 tsp vanilla
1/2 tsp baking soda

1. Combine the first four ingredients in a heavy saucepan. Bring to a boil and boil for 3 minutes. Turn down to medium and cook an additional 3 minutes. Watch closely to avoid overflowing.
2. Remove from heat and add vanilla and baking soda. After adding the baking soda, whisk to avoid it overflowing, cause it will want to!
3. Serve. You can also keep it refrigerated for 1 month and reheat as you use it. 

Step 3: Make the waffles
Step 4: Cut up bananas and strawberries (or other fresh fruit)
Step 5: Put it ALL TOGETHER.
Step 6: Eat it, enjoy it, savor it ;)

You can thank me later!

Thursday, April 11, 2013

Moroccan Dessert Spread

I am excited to finally show you my latest project! I have been loving anything Moroccan lately, so I wanted to do a Moroccan themed dessert bar. I asked my friend Katie of Sharp and Keen to take some pics so I could showcase some great and unique ideas for weddings this summer. Being the amazing photographer she is, Katie got some GREAT shots!

Back when I got married, I really didn't look too far for something that was unique to Derek and I. Looking back, there is SO much more we could have done to show those we love who we are. You can tell so much to others through your food and style. It is one of my favorite ways to communicate my thoughts and inspirations!

If you are getting married this year, be creative! Look outside of the box for some crazy ideas- and that doesn't mean you have to spend a lot of money. I love helping put together dessert bars, so if you ever need ideas, let me know. It's so fun!

vanilla meringue sandwiches with passion fruit filling
                                      orange blossom french macarons                                                                      

homemade marshmallows : giant palmiers

pecan sandies- just my favorite cookie ever!

some other great shots!

Thursday, April 4, 2013

Marshmallows Galore!

The other day Rue de Lis did a giveaway by posting a recipe on Facebook and having people guess what the recipe was for. It was really fun! Was it a mousse? Jello? Whipped frosting?

Years ago, when I first found out that it only took sugar, water and gelatin to make marshmallows, I thought it was a trick! They seem like they should have egg whites, since they are meringue-y (Yes, that's a word I just invented). But nay! No egg whites.

They are surprisingly easy to make, and so good to eat! 


2 packs powdered gelatin (plain)
10 Tb water 
2 cups granulated sugar
1/2 cup water
pinch salt
2 teaspoons vanilla

First of all, bloom the 2 packs of gelatin in the 10 Tb water. Make sure to slowly sprinkle the powdered gelatin over the water so it doesn't clump. The picture on the left is what it should look like after you have added all the powder. Allow the mixture to "bloom" five minutes, then microwave it for 40 seconds until it is liquid again, like the picture on the right.

 Next, In a heavy sauce pan, place the 2 cups sugar, 1/2 cup water and pinch of salt. Bring the mixture to a boil over medium high, but don't stir it. If you need to stir, just swirl the pan. Stirring can cause it to crystallize. Once the mixture hits soft ball stage, or 240 degrees F, take it off the heat.

The syrup should look like this when it is ready.

Whisk the melted gelatin into the syrup.

Dump the mixture into the bowl of a stand mixer with whisk attachment. Begin to whisk on medium high until the mixture turns white, should take about 4 minutes. 

Once the mixture is white, stop the mixer and add the vanilla. Begin mixing again.
Whip the mixture on high until it becomes very white and stiff. About 10 more minutes. Should look like this:

While the mixture is whipping, prep the cookie sheet. Take a cookie sheet and butter or grease it. In a bowl, mix equal parts powdered sugar and cornstarch. Cover the greased pan with this mixture and dump out the excess. Reserve the excess for later. (If you want thicker mallows, use a smaller pan, like a 9x13 glass pan)

Pour the marshmallow mixture onto the readied pan and smooth out with an offset spatula. Smooth the top the best you can, and work somewhat quickly. Once the mixture is smoothed out in the pan and reached all of the edges, sift the remaining powdered sugar/cornstarch mixture over the top. 

  Allow the pan to sit for at least 4 hours uncovered before cutting. Use a pizza wheel to cut the mallows into the desired size, or use a cookie cutter for cute cut-outs :) Toss the finished product in a bit more of the powdered sugar/cornstarch mixture and they are done!!

They are SO good in hot cocoa, but eating them plain is amazing too! If you wanted to flavor them with different types of extracts other than vanilla, experiment with that as well. Hope you enjoyed this tutorial!

Tuesday, February 12, 2013

Appearance on Channel 2!

Yesterday I got the opportunity to show some of my Valentine's goodies on KUTV news. It was terrifying, but a lot of fun! If any of you happened to miss it, you can watch the video here!

Bonus if you can guess how many times I said "yep!"

HINT: It's a lot!

Monday, December 10, 2012

Lose Your Weight Smoothie

Hello everyone!

I have been telling lots of people about the new smoothie I have been drinking to replace a meal a day. Okay, so this health kick is going to last just as long as they usually do- so I've got about 2 more good months and then it's back to an all-candy diet. But for those of you that are interested, here is the recipe:

1/2 leaf red kale
1/2 leaf chard
1/2 leaf collard greens
small handful spinach
4 strawberries
4 blackberries
1/4 cup blueberries
1/4 apple (diced)
1 scoop vitamin powder
1 scoop whey protein powder
1 Tb sugar (I use 2 Tb cause I'm crazy)
1/2 cup water

What I did is buy all of the stuff and then make a ton of ziplock bags filled with these items (except for the powder, sugar and water) and froze them so that each morning I take out a bag and throw it in the blender with the other stuff. The nice thing about this is that the ingredients are already frozen so I don't have to use ice, and it is easy to eat and run. You may have to use a food processor if you don't have a great blender. I like to blend everything with a small amount of the water, and then when it has broken down a bit add the rest of the water to blend completely.

I hope you guys like it! It is actually REALLY good- and I am extremely picky about healthy stuff!

Sunday, November 18, 2012

My Pie Crust Recipe

I have used this pie dough recipe since culinary school, however I have changed it slightly so it is easier to make. It has always been awesome!

This recipe makes enough dough for 3 pie bottoms.

1 lb 2 oz flour
2 tsp salt
2 oz sugar
12 oz unsalted butter, cold and cubed
6 oz cold water

Mix the flour, salt and sugar in the bowl of an electric mixer fitted with paddle attachment. Add the butter and mix on LOW until the mixture resembles coarse crumbs- do NOT let it become a dough. Add the cold water and mix on LOW for 10 seconds, or just until it comes together as a dough- do not overmix. Shape the dough into 3 even sized disks and wrap each one in plastic wrap. Chill for 30 minutes before using, or freeze for later use.

Friday, November 2, 2012

Delicious Chicken Tikka Masala

I tried out a new recipe for one of my favorite meals last night. Thought I would spread the word- it was so good!

Chicken Tikka Masala

Mix the following ingredients in a bowl and add the chicken. Marinade the chicken in the mixture for at least 1 hour.

1 cup plain yogurt
1 Tb lemon juice
2 tsp cumin
1 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp ground black pepper
1 tsp ginger
1 tsp minced garlic
1 tsp salt
3 chicken breasts

For the sauce: Melt the butter in a skillet and add the garlic and jalapeno. Saute for 1 minute, then add the remaining ingredients. Whisk to combine and allow it to cook for 20 minutes to thicken.

1 Tb Butter
1 clove minced garlic
1 tsp minced jalapeno (this makes the sauce pretty mild, add more if you want it spicier)
2 tsp cumin
2 tsp paprika
1 tsp salt
8 oz tomato sauce
8 oz cream
1 tsp minced cilantro

In the meantime, either grill or saute the chicken until golden brown and cooked through. Chop into 1" cubes and place in the sauce.

Serve over rice and with a side of naan. (I just bought some naan at Harmon's and toasted it for 3 minutes with olive oil on it.)