one day.

Ula Cafe Jamaica Plain, MA

I've really been enjoying making home brewed ice tea lately and this morning I decided to make my first ever trip to Ula Cafe to get a Lemon Poppy Seed Muffin. Sadly they had none today but this sticky bun more then made up for it.

Hair today gone tomorrow

Nothing good ever happens after 3am.

Breakfast Pizza done right

I adapted this recipe from Smitten Kitchen. Its great for brunch or a nice summer dinner.

I use bob red mills gluten free crust prepared to the directions using flax seed. Add rosemary, thyme and dried basil and proof for 2 hours.

3 medium eggs
Half a bunch or asparagus cut (roasted at 350 for 25/30 minutes with 1 tablespoon olive oil)
1 cup spinach lightly sautéed
2 strips prosciutto (I only put it on half the pizza)
2 tablespoons crushed garlic
cracked peppercorns
Red pepper flakes
Goat cheese (to desired)
1 chive minced
arugula


Preheat oven for 1 hour at 425
Bake crust without toppings for 7 minutes

Spread on crushed garlic
Layer on asparagus, spinach, and prosciutto
Sprinkle on goat cheese
Make 3 wells and crack on eggs and spread a small bit
Add cracked peppercorns and red pepper flakes (about 1/4 teaspoon each)

Bake an additional 15 minutes or until eggs are done (careful not to overcook!)

Sprinkle on chive and arugula and add black pepper and or hot sauce to taste.

Slice and Serve.

Bacon Maple french Toast Birthday Surprise Cupcakes

So for a 20's themed (Great Gatsby) Birthday Party I decided to make some silly cupcakes. I heard they were quite the crowd pleaser.

Brunch Cupcakes
(makes 24 cupcakes)

1 box Duncan Hines Fudge Marble Cake Mix
1 1/4 cup water
1/2 cup applesauce
1/4 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 stick unsalted butter, room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/4 cup maple syrup
4 strips bacon cooked and chopped

Maple Bacon Frosting
(enough for 24 cupcakes and than some)

1 8-ounce package cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped for garnish
Walnuts chopped for additional garnish

For the cake:

Preheat oven for 15 - 20 mins at 350
Line 2 cupcake tins with cupcake liners of your choice
Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds).
Add bacon and beat at medium speed for 2 minutes.
Measure 1 cup batter into small bowl and blend with coca powder packet
Slowly swirl into mixing bowl with the rest of the batter being careful to just swirl NOT MIX!
Spoon batter (about 1/4 cup into liners

Bake for 21 - 25 minutes (in a dark or coated tins)
Cupcakes are done when toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

For Frosting

Beat the cream cheese and butter with a mixer on medium speed until creamy.
Add the confectioners' sugar(slowly), maple syrup and cinnamon; beat until combined.
Pipeon the cooled cupcakes and top with chopped bacon, and walnuts if desired.

Pumpkin Cranberry Pecan Pancakes with Agave Nectar

I know I've made pumpkin pancakes and from scratch before but Trader Joe's is just too darn good and sometimes I feel a bit Lazy. I made some alterations to make them more healthy so you aren't stuffed full of fat and sugar.

Trader Joe's Pumpkin Pancakes with a Twist
(makes 4 to 6 pancakes)

1 cup Trader Joe's Pumpkin Pancake mix
2 tablespoons margarine melted
2 tablespoons flax seed mixed with 6 tablespoons warm water
1 cup water
1/4 cup dried cranberries

To top them off:
1 tablespoon chopped pecans
2 tablespoons agave nectar

Pre heat skillet or frying pan lightly greased (I use canola spray) over medium heat
In a mixing bowl whisk all ingredients (except pecans and agave) to combine until smooth

Spoon 1/4 - 1/2 cup batter into skillet and cook until bubbly and slightly brown (about 2 minutes) flip and cook another 1 -2 minutes.

Move to a seperate plate

Continue until all the batter is gone.

Top with agave and pecans and serve.

Hop on Spring

Food Pairings:
Cuisine (Mediterranean)
Cheese (sharp; Blue, Cheddar, pungent; Gorgonzola, Limburger)
Meat (Pork, Poultry)

Credit:BeerAdvocate
Pretty Things beer and ale project

Sunshine

Hello blog world,

Sorry I haven't talked to you in awhile its not you it's me I've been busy and selfishly abandoned you and I am sorry. Anyways to celebrate April 1st and the first sunny day in a little bit I made mango "chicken" quesadillas. I found that Hercules double IPA was a perfect pairing for this meal.

You will need:
(this will make 3 whole quesadillas)

1 package brown rice tortillas
1 block manchego cheese (sliced or shredded)
1 container goat cheese
1-2 whole mangoes (chopped into small cubes)
1/2 an orange pepper
1 package Smart Strips® Chick'n
a jar of smokey peach salsa
canola oil
crushed red pepper, black pepper to taste

(You may also sub vegan cheese shreds)

In a medium size skillet on medium heat combine 1 Tbs canola oil, chick'n and orange peppers add a few dashes or red and black pepper and simmer for about 5 mins then lower heat and continue simmering until ready to use to assemble.

In a separate frying pan add 1 Tbs of canola oil and evenly spread. Once preheated add one tortilla and cook for about 1 min or until lightly toasted then flip and layer on manchego cheese, mango, chick'n and orange pepper.One a separate tortilla smear on goat cheese and peach salsa. Cook until bottom tortilla is toasted then flip and repeat for top layer. Let cool for 3-5mins then slice with a knife or pizza cutter.

Then enjoy!


WOW bonus recipe!

Simple guacamole:

What you need:
(makes about 1 cup of guacamole)

1 ripe avocado
1/2 small white onion
1/4 cup jalapenos peppers
1/2 heirloom tomato
2-3 cloves crushed garlic

dice onion, tomato, peppers and garlic and lightly stir to combine with a fork. Cut avocado in half and remove pit. score with fork and add to bowl with other ingredients. Stir (don't mash!) all ingredients till combined. serve immediately.

My funny valentine:

Penton's Own Bacon Pecan Chocolate Chip Breakfast Cookie!

Makes 9 huge cookies

3 strips bacon
1/2 cup pancake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
½ stick unsalted butter at room temperature
1/3 cup white sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cups semisweet chocolate chips
1/3 cup chopped pecans

In a large skillet over medium heat, cook bacon, turn once or until browned and slightly crispy. Transfer to a paper towel-lined plate to drain.Let cool then chop finely.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a medium bowl, whisk flour, baking soda and salt.
In a large bowl cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until mixed the stir in the chocolate chips, pecans and bacon.

Drop one large tablespoon cookie dough about 3 inches apart (as they spread like pancakes!) on baking sheet. Bake for 8 to 10 minutes, and golden brown around the edges, and still slightly soft in the center.

Transfer to a rack and cool for 10 to 15 minutes.

Edit: a picture for added color

Vegan/Gluten Free Jumbo Corn Muffins

Sorry for the lack of pictures I never know where my camera is anymore put trust me they were delicious. They are a perfect pairing with Chili, Soup, or breakfast.

Makes 6 Jumbo Corn Muffins

1-1/4 cups Bob's Red Mill (or any kind you prefer) All Purpose Gluten Free baking flour
3/4 cup yellow corn meal
2 tablespoons pure maple syrup
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy or rice milk
1/4 cup canola oil
1/4 cup applesauce

Heat oven to 400° F
Grease or add jumbo liners to one Texas sized muffin pan
Combine dry ingredients
Slowly add in milk, oil, syrup and applesauce
Pour batter into prepared pan.
Bake 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve nice and warm!

In my cave

AVAILABLE OCTOBER-JANUARY
Robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. 8.1%ABV
Enjoy with:
Roomano, an aged hard Dutch cow’s milk cheese, grilled beef tenderloin, apple crisp with ginger ice cream.

Banana walnut pancakes

What you need:

2 cups gluten free pancake mix

1 1/4 cup rice nog

1/4 cup applesauce

1 teaspoon vanilla

1 teaspoon nutmeg

2 teaspoons cinnamon

2 tablespoons brown sugar

1 to 2 small bananas

1 cup walnuts for roasting

First start the walnuts:

preheat oven to 300 degrees for 10 mins.

Once preheated spread walnuts on a parchment lined cookie sheet and roast for 10 mins or until you can smell them (once you smell them pull them out of the oven immediately so they do not burn)

Thinly chop bananas.

In a large mixing bowl add the mix, cinnamon and nutmeg and blend with a wooden spoon.

In a separate small bowl mix the applesauce, vanilla, and brown sugar and blend until well mixed.

Add the rice nog and apple sauce to the dry ingredients and mix throughly slowly adding in almost all the walnuts (leave some aside for garnish)

Finally add 1/4 cup to 1/2 cup mix to preheated skillet then place banana slices on top.

Cook for 2-4 mins flip and cook an addition 2 mins.

Stack and add earth balance, walnuts, and pure maple syrup and enjoy!

A beer suggestion.

Currently available at your local Blanchards for a limited time.

Mini cookie baking

So for the first time I did batches to make exactly 1 dozens of cookies (or you could do it as half dozens of large cookies). Why you ask? So we wouldn't have the temptation i suppose! Both recipes are pretty similar with a few alterations to each.

First is oatmeal walnut raisin cookies:

Preheat oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon bourbon vanilla extract
1/4 cup chopped walnuts
1/3 cup raisins

Cinnamon (just for sprinkling on top)

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, walnuts and raisins and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly then add cinnamon to taste.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.

Second peanut butter chocolate chip cookies:

Keep oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon gluten free vanilla extract
1/4 cup unsalted peanut butter
1/3 cup chocolate chips

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, peanut butter and chocolate chips and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.

A very Penton Christmas

Thanksgiving day parade.

This year went much better then last since I did not forget our meal fixins at work. So already a huge improvement. Our spread included:

A "turkey" roasted with carrots, asparagus, rosemary, thyme and basil.

Pumpkin spice beer biscuits (thanks trader joes mix!)

Whole cranberry sauce

Pumpkin pie with ricewhip.

Roasted sweet potatoes with cranberries and maple pecans.

and homemade(of course!) mushroom and onion herb gravy. Which is a very simple recipe or sautéing garlic onion and mushroom then adding vegetable stock, braggs and herbs and simmering until thickened adding soy milk or rice milk and flour as needed.

New year....New baking experiments...

So its been awhile since my last post. Being caught up in the holiday season work rush and seasonal aliments didn't leave much time for blog love. Some great things were made and sadly pictures were not taken for:

Gingerbread with lemon butter cream icing.

Gingerbread rounds with sprinkles or candy cane icing.

Cranberry Apple pie.

Sweet Potato and pecan spice pancakes.

Biscuits and homemade gravy with sausage and bacon.

Christmas pepper and pepperoni pizza.

and many many delicious pizzas.

However i will post a thanksgiving run down so don't you worry. Catch up time has begun.