Feeds:
Posts
Comments

If you didn’t notice already, I have a rather insatiable sweet tooth. I blame…uh…the Texas heat? genetics? the smell of baking cookies? Oh, who am I kidding? My sweet tooth is my own fault. You see, every time I read blogs like Bakerella and Tartelette, it’s like tossing another gallon of gasoline on the flame. This afternoon I was minding my own business and checking up on my RSS feed of Tastespotting when along came a recipe advertising itself as “The Fastest Dessert You will Ever Make.” Well of course I couldn’t resist trying it with a few tweaks of my own. For all you wives and mommas out there, this is picky-husband approved!

To whip out this quickie you need the following:

My favorite kitchen tool, the food processor, suar, cream cheese, mascarpone cheese, vanilla extract and whatever flavor you would like to impart in your cheesecake cups. I used berries and a touch of strawberry creme tequila but you can use any fruit, nutella or even caramel if you want!

Dump your cheeses in the workbowl of the food processor with some sugar, milk and vanilla.

Give the blade a whirl until it looks very smooth. No chunks here folks! It should look very liquidy, but be fairly thick and look like this when you get some on a spoon. Yum!

Now I went ahead and put some of this mixture in some pretty cups to keep some plain because I didn’t think my hubby would like the strawberry flavor I was about to make. (I was wrong, but oh well, it’s all delicious!)

To make said strawberry awesomeness grab a few fresh or frozen strawberries. I had frozen so I plopped 4 in the bowl with a splash of strawberry creme tequila to highlight the strawberry flavor.

Give that a whirl and then marvel at the pretty pink color it makes.

That’s it! Stick it in the fridge for a while if you want it to firm up a tad, or just eat it by the spoonful right there! I’ll leave it to your imagination which I did first…ahem.

I like to stick my desserts in pretty cups because it makes me feel pretty…or something like that. šŸ˜€

This husband approved dessert just might become your new favorite go-to dessert. It’s one of the top desserts in my list now!

Quick Cheesecake Cups

8 oz (1 cup) Cream Cheese, softened

4 oz (1/2 cup) Mascarpone Cheese

1/4 cup Granulated Sugar

1/3 cup Milk (I used whole milk)

1 tsp Vanilla Extract

Whatever Flavorings you Want: 1/4 cup fresh or frozen fruit, 1/4 cup Nutella, 1/4 cup caramel sauce, or 1/4 cup fruit preserves.

Process all ingredients in the bowl of a food processor until smooth.

Place in cups or containers and refrigerate 40 minutes until set.

Eat and fall over in surprise at how good this simple dessert is!

Eat well and love much,

Dentist-bound-sugar tooth

Advertisements

So last week the Cinco de Mayo sort of caught me by surprise. It was like I woke up and suddenly couldn’t wait to make something zesty and break out some fun margaritas. After work, I came home, perused my pantry options and came up with this super, fantastically easy bean dip. Try it sometime and see if you don’t find yourself addicted to its surprising heat and complex flavors.

Grab your ingredients and handy-dandy food processor.

Grab a can of black beans, drain them of their liquid, rinse them under some water and dump them in your work bowl with a healthy pinch of cayenne, plenty of salt, fresh cracked black pepper, cumin, and a little paprika for sweetness.

Turn your food processor on and let it work some magic until the consistency is as smooth as you like it. For me, it looked like this.

Then just plop it all in a bowl and serve with your favorite chips! I used the Garden of Eatin’s Red Hot and Blues tortilla chips for some extra heat and deliciousness.

Simple Black Bean Dip

1 15 oz can of Black Beans, drained and rinsed

1/4 tsp Ground Cumin

1/8 tsp Cayenne Pepper, if you dare

1/4 tsp Garlic Powder

1/4 tsp Paprika

Kosher Salt to Taste (about 1/2 tsp ish)

Fresh Cracked Black Pepper

Directions

Add all ingredients to the work bowl of a food processor. Process to desired consistency. Place in serving bowl and enjoy with chip or crudite of your choice!

Eat well and love much!

Sarah

Just a small note

I took my last French test ever today. I’d be sad if my professor wasn’t so frustrating.
Therefore,
I’m so excited!
And I can’t wait for this…

to get started again here in Denton!

I promise to post a real post here ASAP with a recipe or two included!

Eat well and love much,
A soon-to-be-free Sarah

Hello again from your weekly on-the-go blogger!

I’ve got two websites this week that have really got me lookin their way. One of them has me drooling over things I can’t afford and the other has me thinking about where my drool ends up after it falls out of my mouth. Or something like that.

Sorry for that image.

Well lets get on with it, shall we?

First up on 5 minutes of awesome we’ve got the drool inducing Adorama.

These guys are more than photography people; they’re phantastic and phabulous photography people! Ok, ok. Sorry. Anyways, this website has the most comprehensive photography and videography selection of anyplace I’ve seen, including Amazon.com. And to put a cherry on that, they have some amazing prices and for us poor, almost-done-with-college people. They’ve also got a great selection of factory refurbished products at prices I’ve yet to see anywhere else, and believe me, I’ve been looking. Maybe sometime in the future, when I magically happen upon a pot of gold, I’ll get that Nikon d5000 for a mere $520. Maybe. Or maybe I’ll keep drooling over it till kingdom come. Time will tell good friends, time will tell.

Next we’ve got Grist.org to keep me worrying about all that drool I mentioned.

Grist.org is an environmental news site that publishes stories about pretty much anything you can imagine. I first stumbled upon Grist in my hunt for eco-friendly diswashing options and soon found myself glued to this little lappy 4200 screen of mine. Their articles are well researched and informative. Give this site a look and see if you don’t learn something today about salivary glands or something.

Well check out these sites guys and let me know what you think!

Eat well and love much,

Sarah

PS- if you guys have any sites that have tickled your fancy lately and you think they deserve some 5 minutes of awesome, shoot the ideas my way via a comment!

I have another confession.

I know, I know. You’re bound to be wondering how deep my rabbit hole of a mind goes.

Deep, man, deep.

I feel the best way for me to address this confession is directly to the person who I have kept this secret from.

Dear Coffee,

Our affair was passionate. I adored you completely. Your scent intoxicated me, relaxed me, and comforted me. Curling up with you and a book in a classy coffee shop was my idea of the perfect afternoon. Or evening. Or forever.

But then you started giving me headaches. Light sensitive headaches when all I wanted to do was sleep in for once. So I decided to quit you. Just like that guy couldn’t do in Brokeback Mountain. Well I’m stronger than him dang it!

At least I thought I was. Summer rolled around again this year, and when the heat rolled back in, all I could think about was a tall glass of you over ice. Oh, and some cream and sugar on top. I felt so weak.

But I just can’t do it Coffee. The pain isn’t worth the gain. So I’m writing to say, I’ve found someone new. His name is Chai Tea Latte, and he’s just as great on ice as you ever were.

We’re through for good coffee.

Sincerely,

A recovering addict

To make my hero lets gather some super simple ingredients

A 1 quart container (mine is an old Promise Land milk bottle), sugar, some chai tea bags, and some water (duh…not pictured).

Put a quart of water in a small sauce pan and turn it on medium. We don’t need it boiling hard, but just to the brink of boiling.

Take 4 bags of tea out of their packages and tear off their little tabs.

When your water is just barely boiling, drop in the tea bags and let them steep for around 5 minutes. If you leave them too long the natural tannins in the tea seep into your concentrate and make it a little bitter. Bitterness is not good for any hero.

Go ahead and turn off the burner while the tea is steeping and get a half cup of sugar ready.

After your little 5-minute tea timer goes off, take the tea bags out of the concentrate and stir in the sugar until it is all dissolved.

Let just pretend that last photo was in focus because my camera can focus on things in motion…yeah.

Now pour all that delicious chai goodness in your container of choice and make your favorite hot or cold chai latte as soon as possible.

Ta-da!

Chai Tea Concentrate

Ingredients

4 Chai tea bags

1/2 Cup sugar

1 Quart water

1 Quart container

Instructions

Bring water just to boiling in a small saucepan. Add tea bags and steep for 5 minutes but not longer. Take tea bags out. Add sugar and stir until dissolved. Pour into container of choice.

To make a Chai Tea Latte

1 part Chai Tea Concentrate

1 part Milk

Pour together into cup and be thankful you found a hero to save you from the coffee headaches.

Eat well and love much you beautiful people,

Tea-tastic

As a southern girl, I grew up eating biscuits. They’re a breakfast staple! And though I may enjoy the flavor of biscuits from a can as much as the next gal, they never do quite measure up to fluffy, homemade, flaky biscuits. However! The biscuit gods have made it less than pleasant for us little cooks to make said fluffy masterpieces. In particular, I happen to despise using a pastry cutter to “cut” in the butter…

And then Alton Brown showed me the light. I love Alton Brown.

Not more than my husband of course…

moving on.

Lets gather our family of friendly ingredients!

Including: Shortening, baking powder, baking soda, salt, buttermilk, flour, and *not pictured* butter.

And….your food processor! That’s right baby, we are not breaking a sweat today! Let the food processor do allllll the work.

Go ahead and dump all your dry ingredients into the food processor.

And give them a whirl. Then add your shortening and cold butter. Process until the mixture looks like coarse sand. Like this!

It feels so nice to be cheating the biscuit gods. Alright, now this next part almost ended in disaster for me and my 7 cup food processor. Pour the buttermilk into the work bowl of your processor, and quicker than I did, turn it on to mix it all together. I waited too long to begin the mixing, and consequently, some of the buttermilk leaked out the bottom of my bowl…thankfully, my cheater machine and I are both still functioning mostly perfect. Anways…mix all the ingredients until it looks something like this.

Turn your dough out onto a floured surface.

Gently fold the dough over onto itself and knead for about 30 seconds, just until the dough is smooth.

Roll out your dough…

And grab your biscuit cutter…or the top of a ball jar lid if you’re me and don’t have any biscuit cutters…or cookie cutters that aren’t Christmas themed.

After you’ve run out of whole biscuits to cut from the dough, gather the pieces, re-roll the dough and cut out as many as you can.

Lay your biscuits on a (preferably aluminum) sheet pan, lightly press a shallow dent into the top of each biscuit to help the tops stay flat.

After you bake these babies you would not believe what comes out of the oven…

Sky high and fluffy biscuits! I slathered on sausage gravy with fresh pork sausage I got this weekend from my coop.

*sigh* These are inexplicably perfect.

Perfect Biscuits

Adapted from Alton Brown’s Southern Biscuits recipe in Good Eats: The Early Years

2 2/3 cups Flour

4 teaspoons Baking Powder

1/4 teaspoon Baking Soda

3/4 teaspoon Kosher Salt

2 tablespoons Unsalted Butter, chilled

1/4 cup Shortening, chilled

1 cup Buttermilk, chilled

Directions

Preheat the oven to 400 degrees.

Add all dry ingredients to the work bowl of a food processor with the dough blade attached. Pulse three times to mix together.

Place butter and shortening in work bowl and mix until it resembled coarse sand. Add buttermilk and mix until dough comes together.

Dump dough onto a floured surface and fold dough over onto itself, kneading it until it gets soft. Do not knead for over a minute or the heat of your hands will cause the dough to become too soft.

Roll dough out to 1/2 to 1 inch thick and press into 3 inch rounds. Place rounds onto sheet pan and bake until biscuits are a light gold on top, 15 to 20 minutes.

Eat and enjoy!

Eat well and love much you beautiful people,

Cheater Sarah

My grandmother was an inspiring woman. Her husband, my grandfather, died when my father was only six. At the time she had essentially no education and couldn’t even drive on her own because she didn’t have her drivers license. Her faith was unwavering and I remember just feeling comfortable in her presence.

Though I didn’t get to know her very well, one thing I remember best about her, and enjoy today myself, is her love for beautiful birds.

She had feeders in the back, front and even side yard.

“Therefore I tell you, do not be anxious about your life, what you will eat or what you will drink, nor about your body, what you will put on. Is not life more than food, and the body more than clothing? Look at the birds of the air: they neither sow nor reap nor gather into barns, and yet your heavenly Father feeds them. Are you not of more value than they?” Matthew 6: 25-26

Everytime I see the birds, I think of Grandma, and I remember the hope we have in Christ. I’m so thankful for all these beautiful birds.

Eat well and love much,

A little birdie