citrus salad

My fridge has been rather barren of late. Holidays and travel and work have robbed it of it's bounty and sapped me of time or energy to make stuff.

So last night when an intense chocolate craving hit, and my sad half stick of butter made it virtually impossible to bake something (excuses), rather than going to the store to get more butter (which would have been the logical thing), I drove 20 minutes each way to get my sorry self a sinfully rich chocolate/peanut butter cupcake.

It was SO worth it.

But thanks to a quick Whole Foods run for milk and bananas the other morning (which turned into a long Whole Foods run for milk, bananas, blueberries, citrus, bacon, cheese, cookies and other stuff), I found my fridge stocked with just enough good stuff to make this wonderful salad for snack today.

It's a perfect way to use those beautiful winter citruses, and I think you'll find it refreshing and incredibly energizing as I did. I felt so great afterwards that I probably would have been annoyingly upbeat to anyone who might have been around. Fortunately I was alone.

Citrus Salad
Serves 1-2

1 grapefruit
2 blood oranges
2 clementines
1/2 -1 whole avocado, depending on preference 
Juice of 1/2 a lime
Olive oil
Sea salt and Fresh ground pepper
Salad greens, optional

Section all the citrus into a bowl. (Here's a helpful tutorial if you need it.) Slice the avocado and add it to the bowl. Squeeze the juice of the lime over the fruit. Drizzle with a tablespoon or so of olive oil, and sprinkle with salt and pepper, to taste. Toss gently. Taste and adjust seasonings as necessary.

Eat as is, or serve (mostly drained) over greens (like watercress or arugula or baby greens).

I ate it first with watercress, then ended up eating the rest straight from the bowl and actually preferred it like that!

spicy tomato and spinach soup

Before we begin, I'm sorry these photos are so...rushed.

The idea to even take photos was super last minute and pretty perfunctory, because I was just trying to throw together some soup for my sick husband with whatever I had on hand, and also I was hungry. But it turned out so surprisingly delicious that I'm glad I at least have these few average photos to share with you.

It's a good healthy soup. It's warming and spicy. It's comforting when served with toasty bread or grilled cheese or these warm winter chickpeas. It's even better when you take some of said chickpeas onto a spoon and then get some soup onto that spoon too. Comfort food man.

Definitely one of favorite dinners recently though. Especially since I just covered the entire thing in parmesan cheese.

Spicy tomato and spinach soup
2-3 servings

2 T. olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1 tsp. kosher salt
1/2 tsp. pepper
1 tsp. crushed red pepper flakes
1 tsp. oregano
1/2 tsp. herbes de provence
1 14-oz can stewed or crushed tomatoes
2 cups vegetable stock
2-3 cups chopped fresh spinach
1/4 cup heavy cream, optional
1/2 cup fresh grated parmesan

Heat olive oil in a pot over medium heat. Add garlic and onion and sauté until soft and fragrant, about 3-4 minutes. Add salt, pepper, red pepper flakes, oregano, and herbes de provence. Stir to combine. Add the tomatoes and the vegetable stock and stir. Add the spinach, bring to a boil, then reduce heat to a simmer. Simmer uncovered for about 15-20 minutes. Taste and adjust seasonings as desired. Stir in cream, if using. Serve sprinkled with fresh parmesan.

OPTION:
Add pasta or rice to the soup to turn this into a heartier soup.

 

I hope you have a very happy and bright new year full of love and bubbles!

peppermint mocha cupcakes

What's your favorite seasonal drink at Starbucks?
Do you have a top secret 47-word one that I should know about?

I love me some peppermint mocha. I was thinking it was my favorite. I'm not much for gingerbread or brulee. Maybe they're not sinful enough, I don't know. Then the other day as I was standing in line at the 'bucks anticipating my tasty drink, I heard someone order a salted caramel mocha. Like, not-on-the-menu-anymore-since-Fall-is-over salted caramel mocha. I had forgotten all about that guy! So now I've decided that maybe those two seasonal mochas will tie for favorite.

As you can see, I have very exciting thoughts.

On to the cupcakes! Obviously, since I make these mocha coconut cupcakes on a very regular basis, and given my aforementioned weakness for the peppermint mocha, it was only the decent thing to do to combine them into one amazing little cake.

They're rich yet refreshingly minty. Not overpoweringly minty though. Crunchy candy cane bits top the delectable mint buttercream to make your day. Zing! (I don't know if that phrase applies here)

Peppermint Mocha Cupcakes
Adapted from How Sweet's mocha coconut cupcakes
makes 12 cupcakes

1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint/peppermint extract
3/4 cup milk
1/2 cup butter, melted
2 tablespoons sour cream
1/2 cup milk chocolate chips (I wanted to use mint chips but couldn't find them. I bet they'd be amazing in this)

Preheat oven to 350 degrees. Line a muffin tin with liners.
Melt butter and let cool slightly. Meanwhile, sift together, flour, cocoa, coffee, soda, and salt in a medium bowl. In a large bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and extracts, and mix until combined. Add dry ingredients to wet mixture. Mix until batter is smooth, then stir in sour cream. Fold in chocolate chips and mix. Using a 1/4 cup measure or an ice cream scoop, add batter to each cup to fill about 2/3 full (or a little more). Bake for 15-18 minutes until toothpick inserted in center comes out clean. Let cool completely before frosting.

Minty Whipped Cream Buttercream

1 cup softened butter
3-4 cups powdered sugar
1/4 tsp. salt
3/4 tsp vanilla extract
1/4 tsp mint/peppermint extract
2-4 T. heavy whipping cream

Cream butter in large bowl until fluffy. Add sugar gradually until a thick consistency is reached. Add salt and extracts and 2 T. of cream. Continue beating. Add more cream until desired consistency is reached, and more sugar if it is too thin. Taste and add 1/4 tsp more mint extract if it isn't minty enough for you.

Frost cupcakes. Top with crushed candy canes. Refrigerate leftover cupcakes to keep frosting fresh.

return to regularly scheduled programming?

It's been a lonnng time. So sorry. I plan to make up for it with this picture-laden post.

Can I be honest with you though? (yes? thanks!) The weirdest thing has been going on with me. Lately I've felt sort of indifferent about food. There, I said it. SO weird.
I usually fall asleep thinking and planning what food to make next (sad? maybe), now I just fall asleep trying to plan Christmas presents.
I usually live to eat, but lately it's more like eat to live. Does that ever happen to you?

pumpkin streusel pancakes

 Actually, this is probably the first time it's happened to me. I still like food, and good food at that, but I haven't been making very much of it at home.  I'm also trying to eat well/not eat a lot of meat, so that narrows options when trying to select a restaurant to get takeout from, but I can't really place a finger on what I want to eat even then. I just shrug and let my husband decide and then eat what he gives me. That may be a very slight exxageration, but just a slight one.

smoky spinach and mushroom breakfast hash

I think it's a combination of previous overeating (think Thanksgiving, etc.), being very busy, and being uninspired. Sure, I've made things here and there, mostly sweets, but that's no surprise. We've had black bean burgers and butternut squash fries, lemon/parsley/olive quinoa cakes, and husb's favorite breakfast hash. I've made these amazing pumpkin streusel pancakes, some yeast-free cinnamon rolls, and rather failed at an eggnog breakfast cakes attempt. They weren't bad, just not eggnog-y enough. And a little dry. They looked good though! (see picture)

eggnog breakfast cakes

However, yesterday when I was making cookies for someone (these, one of my favorites), I got a twinge of that old excitement/sense of peace that I usually get when I bake. I actually started thinking about what I wanted to bake next. So maybe it's back.
 

 

In the meantime, Pinterest has been doing it's part in providing exciting/dangerous food pictures.

Let me try to entice us with a couple of them:
 

cookies and cream oreo fudge brownies...

And just so you don't go into sugar shock from all these sweets pictures, here's a picture of a savory (but still unhealthy) thing.
 

fontina mac and cheese with spinach and bacon!!!

Happy carbing!

chewy carrot cake cookies

Can I tell you about my life?

Well, it's just a small bit about my life, but I think it gives some insight into the kind of person I am. Get ready.

A few days ago my mom asked if I would be able to take her and my dad and grandma to the airport today, early in the morning. Okay, early for me, but normal time for everyone who's normal: 7:30. (Insight #1: I don't do mornings.) I said I thought I could do that. (Insight #2: I am super noncommittal.) She double-checked again on Tuesday (2 days ago) if I could do it and I said yup, I'm on board.

Flash forward to last night, or rather this morning at 2am. I had just pointlessly stayed up finishing a mini Gossip Girl marathon and was finally crawling into bed. (Insight #3: I do this thing where I stay up really late for no reason at all, and this causes Insight #1.) No sooner had my eyes closed than they popped open again. I HAVE TO TAKE THEM TO THE AIRPORT.

I had totally forgotten. I had turned off my phone. I had not set an alarm. Laughing at myself because of how close I came to completely failing them, and incredibly grateful for the reminder which could have only come from God himself, I turned my phone back on and set my alarm.

7:31 am: I'm awoken from sleep by my phone (good thing it was on). It's dad. I look at the clock and half yelp/half start muttering things to myself and answer it while jumping out of bed. He's just wondering if my car is big enough for all them and their bags or if he should get one of their cars out. I'm so muddled that it takes me a really long time to answer his simple question. Also I'm trying to put my pants on. I take so long to give a straight answer that he just asks, "are you close?" I say I'm eight minutes away.

As I run around my house grabbing things like scarves and jackets to throw on, I still kind of have to laugh at myself. (Insight #4: I'm a nutcase?) I don't know what happened to that alarm I set.

But somehow all went well, and they got there at a decent time, and since I haven't heard from them, I'm assuming they are happily on a plane to California.

By the time I get home from the airport it's 9:00. I think to myself I should get started on the day. I have a lot to do. I can get my workout in right now, and maybe I'll even go to the grocery store while it's still early and get that out of the way.



 Instead, I decide to just get in bed for a little bit because I'm so very tired. I won't sleep, I'll just lay here for a bit. (Insight #5: I have neither good judgement nor self-control.)

You can guess what happened there.

So when I finally got up, instead of working out or going to the grocery store, I baked up these cookies and had them for breakfast. (Insight #6: Sometimes I just make excellent decisions.)

(Insight #7: They're super delicious.)

Chewy Carrot Cake Cookies
Makes 18-20 cookies
 
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 cup unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1/2 tsp. lemon juice
1 1/2 cups finely grated carrots (about 2 large)
1 1/2-2 cups white chocolate chips
1/2 cup shredded sweetened coconut
1/2 cup walnuts or pecans, optional

1. Place the butter in a skillet over medium heat. Let it melt, swirling occasionally.  When it has melted, continue swirling or whisking constantly until it has browned lightly and has a nice nutty aroma. This should take about 3 minutes or so. Be careful not to burn it. Transfer it to a large heat-safe bowl.

2. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

3. Add the sugars to the bowl with the browned butter. Beat until combined. Beat in the vanilla, egg, egg yolk and lemon juice until light and creamy. Let it sit for a couple minutes and beat it again. Add in the carrots and mix to combine. Add the dry ingredients gradually and blend until just combined. Stir in the white chocolate chips, the coconut and the nuts (if using) with a wooden spoon.

4. Refrigerate the dough for at least an hour. (Overnight works too.)

5. When ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Drop cookie dough 1/4 cup at a time onto the sheet. (I like to use an ice-cream scoop.) Cookies should be about 2 inches apart.

6. Bake for 16-18 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.