Back to school sales are popping up in my inbox and the weather is cooling down. All signs that are pointing to the beginning of the school year and the beginning of fall. It seems like we’ll be complaining about the snow and cold not too long from now when we’ve just finished complaining about the heat and humidity. Although it made running a little more difficult, I for one will miss the sunshine and hot weather. And while it’s probably a good thing I never did get that ice cream machine I’ve been wanting, I did manage to pick up a set of popsicle molds. Continue reading “Cereal Milk Popsicles”
I’m slowly working my way through the Momofuku Milk Bar cookbook. I really enjoy making Christina Tossi’s creations. Her recipes are easy to follow and remind me so much of all the foods I loved to eat as a child. The Cereal Milk recipe is exactly that. I used to (and still do) love drinking the milk right out of the bowl after it had been soaking in cereal. Forget the cereal because that just turned soggy within minutes. But I could drink that sweetened milk all day long! Well, Christina Tossi has figured out a way to recreate just that.
The recipe is fairly straightforward. You’re toasting a large handful of Corn Flakes, then steeping them in milk. Add a little bit of sugar and a pinch of salt and voila! Cereal Milk. That’s it. Four ingredients and you’re there. The end result is a glass of milk that really does taste like it’s been sitting in the bottom of a cereal bowl. It’s a little bit sweet with a hint of the toasted Corn Flakes. And for those of you who run, it’s a nice change from chocolate milk. Perfect with a cookie or two as an afternoon treat.
Now I just have to figure out what do to with all of this Cereal Milk I’ve made. Hmm… Continue reading “Milk Bar’s Cereal Milk”
This Saturday, I’m going to be running a 30K race – The Midsummer Night’s Run. It’s one of the few races that I run for charity — The Hospital for Sick Children and if anyone wants to sponsor me or donate here’s the link (just had to throw that in there). A big part of preparing for the race, or any physical activity for that matter, is getting a handle on your nutrition. You want to make sure your body is getting the right balance of nutrients and enough energy to sustain you. Part of the fun of running is being able to carb-load, but you want to make sure you’re getting your carbs from a good source as well as getting some protein in. That said, I decided to make a batch of Moroccan Chicken Stew using whole grain teff for a few of my lunches this week. Continue reading “Moroccan Chicken Stew with Whole Grain Teff”
I know a lot of you who are avid bakers have had stand mixers for ages. I’ve had mine for less than a year but what a difference it makes! I love the large bowl and being able to leave it running while I’m making stuff like meringues or whipping cream. It’s nice being able to walk away even if it’s only for a minute or two just to wash your hands or start prepping something else. The downside is that I have a short attention span and I get easily distracted. With my hand mixer, I couldn’t WAIT to let go of it — it was loud, messy, heavy and I didn’t have control over the speed. It either mixed things on fast, faster or too fast. So you know the recipes that tell you not to overwhip heavy cream or your meringues. It’s very easy to do with a stand mixer! Continue reading “Homemade Spicy Rosemary Garlic Butter”
Earlier this week, I decided to take an impromptu weekend road trip. It was one of those “I have to get out-of-town” moments. The weekend started off pretty well– I was packed and had my little survival kit including a batch of cherry chocolate chip banana muffins (recipe to follow). Unfortunately in the mishegosh of packing, it seems a certain someone forgot a certain driver’s license which meant I was stuck doing ALL the driving. Don’t get me wrong, I like driving and I like road trips, but the one thing I realized is that road trips have to be done with a group of people you don’t mind being around for a
couple many hours. Especially when everyone in the car wants to play backseat driver.
Continue reading “Whole Wheat Cherry Chocolate Chip Banana Muffins”
I have a confession to make. The first time I ever ate a Madeleine was at Disney World and then the next time I had one was at Starbucks. You know the kind that you pick up on a whim at the cash register? The ones from the Boulangerie Pâtisserie in Epcot were also sitting by the cash. I guess they’re an impulse purchase. I’m not sure how authentic those madeleines were but I liked the ones I had so much that I ran out and bought a Madeleine pan but this was a few years ago. I’m a little embarrassed to say that the pan sat unused until last weekend. Continue reading “Orange Honey Madeleines”
Cherries are in season and I came home with a big bag of them a few days ago. I wasn’t quite sure what to do with them all but I knew I wanted to try something different. I had just finished making a focaccia and thought it would be interesting to see how a normally savoury bread would work with sweet ingredients. I still wanted to keep the savoury element so I added fresh rosemary and some fleur de sel for sprinkling on top.
The focaccia dough proofs in the olive oil but don’t let that throw you off. The oil gives the bread a really nice hint of rosemary flavor – it doesn’t make the bread heavy or too oily. Finally, the cherries add a bright freshness to the bread. Not something you’d normally expect to find in a focaccia.So give this recipe a try the next time you’re looking for a slightly sweeter bread to serve during your breakfast or brunch. Enjoy!
And now to decide what to do with the rest of these cherries… Continue reading “Cherry and Rosemary Focaccia Bread”