Day 354: Brown Butter Orange Waffles

Yield: 6 waffles
Time (Start to Finish): 45 min

Ingredients:
2 eggs
¾ cup butter
2 cups four
1 ¾ cup milk
1 Tbsp brown sugar
4 tsp baking powder
pinch salt
½ tsp vanilla
1 orange, zested
1 Tbsp orange juice

extra butter
orange juice and zest

Directions:
1. In a skillet, put the butter on med heat
2. Let the butter cook until it browns. It should take about 5 min, and stir it while it is cooking. The browning makes a nice nutty taste. You can brown it as dark as you like
3. Remove the butter from the heat and set aside
4. Heat up your waffle maker
5. In a bowl, combine the eggs and milk
6. Add the flour, brown sugar, baking powder and salt and stir until almost combined
7. Add the vanilla, orange zest and juice and the butter and stir until it is all together
8. Pour into waffle maker to make waffles
9. If you want, you can make extra brown butter, add orange juice and zest and use to pour on top

Rating: 4.5 strawberries
Notes: A nice home cooked breakfast for my house!! This is a super yummy recipe, but the waffles get soft if you let them sit out too long, so make them fresh as people come in! I also used left over orange cream as something to put on top as well as the orange butter I talked about. Brown butter adds just a hint of a different rustic taste which I love. Once you try it you will love it too. Thanks for enjoying this with me girls!! You CAN make this with other citrus, but orange is by far the best…you can even add a little whiskey to the butter, hehehe

Day 353: Almond Tuile Sandwich Cookies

Yield: 16 cookies, 8 sandwiches
Time (Start to Finish): 1 hour

Ingredients:
¾ cup sugar
½ cup egg whites (about 3)
1 tsp vanilla
pinch salt
5 Tbsp flour
4 Tbsp butter, melted
1 cup lightly toasted sliced almonds
1 tsp orange juice
¼ tsp cinnamon
½ orange zested

orange amaretto cream from yesterday, Day 352

Directions:
1. Preheat the oven to 400F
2. Whisk together the sugar, egg whites, vanilla, orange juice, and zest
3. Add the salt, flour, and cinnamon
4. Add the melted butter and make sure it is all whisked together
5. Fold in the almonds and put in the fridge or freezer for about 30 min until it is thick from the butter rehardening
6. Generously grease a cookie sheet and spoon teaspoon size amounts of batter VERY far apart…maybe like 4 cookies per cookie sheet and spread the almonds out in the batter
7. Bake for about 7 minutes or until they are brown. Try not to under bake them or they will be soft
8. Let them cool on the pan for a minute and then remove and put on a cooling rack
9. Take the orange amaretto cream and spread in between 2 of the cookies, however much you like and serve immediately. If traveling with these, spread the cream on when you get there

Rating: 5 strawberries
Notes: Another 5 strawberries!! These were better than I ever thought they could be! The cookie is light and crispy and the cream adds a ton of flavor. The almonds should be lightly toasted first, and im telling you they are great. They wont be even in size or perfectly round but once you take a bite you will be hooked. Also they are very attractive with their almond pieces. Thanks to the girls from Boston visiting who helped me eat these yummy treats, and today I ran my first 8 miles! Longest I ever have, so it was nice to reward myself with something sweet! Oh, and silly me made the cream yesterday and somehow brought it to work (cooking in the AM makes me loopy) and I left it in the fridge, so I had to make it all over again…thank goodness it is the best thing in the world. I am telling you, you must try these bad boys!

Day 352: Orange Amaretto Cream

Yield: 1 cup
Time (Start to Finish): 15 min

Ingredients:
1 small or ½ large orange zested
1-2 tsp amaretto (almond flavored liquor)
¼ cup cream cheese
1 box powdered sugar (you may not use whole box)

Directions:
1. In a bowl combine the cream cheese with the orange zest and amaretto. Taste and add more orange or liquor if you need to. If this is being served to kids, add almond extract instead
2. Add sifted powdered sugar in ½ cup portions until it becomes a frosting that is thick enough to hold shape but thin enough to spread. You want to be able to spread it on cookies!
3. Store in the fridge or counter overnight. If you store in the fridge, take out at least 2 hours before using so it comes to room temperature

Rating: 4.5 strawberries
Notes: This is a KILLER cream! You can double the recipe and use it as a frosting (just note that there will be pieces of zest in the recipe) It is sweet and FULL of flavor. One of the best creams I have made! I am going to use it tomorrow to spread on some killer cookies, but you can use it for a lot of different things. The cream cheese is what makes it, so try not to sub butter. Also, try to use philly’s cream cheese. I have played with store brand cream cheeses and they are watery and not worth it at all. If you are going to do something, do it the best you can, which means using quality ingredients. Yummy!!

Day 351: Rocky Road Ice Cream

Yield: 1 pint
Time (Start to Finish): 5 hours

Ingredients:
3 cups heavy whipping cream
chocolate sauce (to taste)
½ cup condensed milk
1 tsp vanilla extract
1 cup mini marshmallows
½ cup toasted almonds
½ cup toasted pistachios
½ tsp cinnamon

Directions:
1. In a bowl combine the cream with the chocolate sauce, condensed milk, vanilla, cinnamon and taste to adjust flavors
2. Pour into your ice cream maker and according to directions make the ice cream
3. When it comes out smooth like soft serve, add the marshmallows, almonds and pistachios and put in the freezer until it is frozen and enjoy!

Rating: 4 strawberries
Notes: I just didn’t have time to make a deep rich chocolate ice cream base, so this is a nice quick fix. You can make a chocolate crème anglaise if you like, but if you don’t have time, like me, this is the way to go. You don’t NEED an ice cream maker, but I highly recommend it, they make it smooth. This ice cream is my favorite flavor. I LOVE rocky road, and have been eating so much of it lately, I know I needed to just make some. I added the pistachios because there was a rocky road in Colorado that used to do that and I loved it! You can add any chocolate sauce you like, I used Ghirardelli, which is awesome and by my work, but any sauce will do. Better sauce, better final product. I hope you try this out and love it.

Day 350: Avocado Mango Guacamole

Yield: 1 bowl
Time (Start to Finish): 25 min

Ingredients:
1 avocado
1 mango
2 limes
salt and pepper
1 small yellow onion
1 tsp onion powder
1 garlic clove

Directions:
1. Chop up the onion and the garlic clove together very fine
2. Chop the mango into small pieces as well
3. Take the avocado and mash in a bowl
4. Add the lime juice, salt and pepper, and onion powder
5. Add the mango and garlic/onion, and mix together
6. Taste and adjust seasonings

Rating: 3.5 strawberries
Notes: It needs cilantro!!! That is why it is not better! Get some fresh cilantro and throw it in there! I tried to make an avocado soup, but I didn’t have any thinning agent, like cream or chicken stock, so I made this awesome guacamole. It is good and different, but for sure needs cilantro. Good with salty chips and watching any type of game, or just for dinner if you are me. I have made a lot of Guacamoles and this one is a nice twist. I hope you try it out. I bet you could even put in a little fresh basil. Enjoy!

Day 349: Protein Shake

Yield: 1 serving
Time (Start to Finish): 15 min

Ingredients:
1 Premier Nutrition Vanilla Shake
3 Strawberries
1 banana
1 Tbsp peanut butter
1 Tbsp flax powder
1 Tbsp honey

Directions:
1. In a blender, mix all ingredients until combined and enjoy in the early morning

Rating: 4 strawberries
Notes: Super fast and easy. Thank you Sarah Law for the shakes!! This is pretty tasty, and after I have gotten into running, this is the perfect thing to have before a jog. It is also just a nice full breakfast. You should try it. You can use a protein powder if you like with milk or yogurt, but this one brand really tastes awesome! Its like a jello pudding pop, and with the other fruits and peanut butter, it really is yummy. Its fast, which is what I like on a day like today, so try it out and get on with all you have to do!

Day 348: Grilled Honey Watermelon

Yield: 4 slices
Time (Start to Finish): 25 min

Ingredients:
4 slices watermelon
¼ cup honey
½ lemon, juiced
sprinkle salt
pinch nutmeg

Directions:
1. Heat up your grill or grill pan
2. In a bowl combine the honey, lemon juice, salt and nutmeg. Leave a little honey aside or have extra for after
3. Brush both sides of the slices of water melon with the mixture
4. Place the watermelon on the grill and grill both sides until it begins to brown. You can brush with more mixture if you like if there is any left
5. Drizzle with a little honey when it is done and serve

Rating: 4 strawberries
Notes: Thanks for the idea Eric!! This is actually pretty tasty, but I gave it a lot rating because I love watermelon so much and I feel its one of those things you shouldn’t mess with. It is warm, sweet and salty which is a combo I love. It also has a very interesting smell!! You have to give it a try. This is again my aim at brightening up this summer cloudiness, and it did help perk me up. The honey seals the deal on this one. I hope you like it!

Day 347: Chicken Potato Salad

Yield: 1 cups
Time (Start to Finish): 45 min

Ingredients:
1 can chicken
mayonnaise
¼ cup chipped red onion
2 red potatoes, cooked lightly
fresh dill chopped up
1 tsp yellow mustard
salt and pepper
1 tsp red wine vinegar
1 tsp onion powder
½ lemon, juiced

Directions:
1. Take the chicken out of the can, drained and put in a bowl
2. Add the cooked potato pieces and the onion and set aside
3. In a bowl, combine the mustard, red wine vinegar, onion powder, dill, and mayo until of makes a sauce. Usually about ½ cup mayo
4. Toss the mixture into the chicken potato mix and taste. Adjust seasonings accordingly
5. Finish with the lemon juice!

Rating: 4 strawberries
Notes: I have made a lot of potato salads in my day, and in this blog, and I feel like they are a cake walk for me, so I think that is why I gave it a low rating. This is classic and good. A nice staple, and a really yummy treat. You can use roasted chicken or grilled chicken, but canned works really well here. You can even use tuna if you want, but I think it is a little heavy. It is getting colder here in San Fran, and I think this is me holding hope that this summer will be hot hot hot…come on sun! act like the food I serve! Be summer!!!

Day 346: Corn Onion Pizza

Yield: 2 servings
Time (Start to Finish): 45 min

Ingredients:
1 cup corn flour
salt and pepper
warm water
½ tsp cayenne
pinch nutmeg

½ yellow onion
olive oil

¾ cup asiago cheese
¼ cup parmesan cheese

Directions:
1. On a med heat skillet, cook the chopped up onion in olive oil until it caramelizes, about 30 min and set aside
2. Take the corn meal in a bowl and mix with the salt, pepper, cayenne and nutmeg
3. Add warm water until the mixture turns into a ball of dough you can roll out
4. Take a rolling pin and roll it into a disk about ½ inch thick. You want it to fit in the bottom of the skillet
5. Take the round, put olive oil on the bottom of the pan and put it in the pan
6. Cook until the bottom browns and then flip it over (Good luck! This part is hard and fun! If it breaks, don’t worry one second! Mine broke!)
7. After you flip it, sprinkle the onion on top of the crust, and then sprinkle the cheese
8. Cover the pan and cook until the bottom cooks and the cheese melts. Enjoy!

Rating: 4.5 strawberries
Notes: I started this to make corn tortillas with some filling, but when I started making it, this just came out of nowhere and it was amazing! Not the best of things to eat right before you go visit your ex to exchange some stuff, but MAN is it good! I would maybe slice this up and serve it at a dinner party, or have a nice glass or wine and eat it with a movie. You can add lots of toppings which is cool, but I liked it simple and sweet. The caramelized onion really makes it…and the nutmeg brings out all the flavors. Try it out and see just how quick and easy it is!

Day 345: Gingerbread Cake

Yield: 1 12x8 casserole dish
Time (Start to Finish): 1 hour

Ingredients:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
1/8 tsp cloves
pinch nutmeg
1 ½ tsp ginger
½ cup butter
½ cup brown sugar
2 eggs
1 cup half and half
½ cup candied ginger, cut up

powdered sugar

Directions:
1. Preheat the oven to 375F and grease a casserole dish
2. In a bowl combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger
3. In another bowl cream the butter and the sugar
4. Add the eggs
5. Add the half and half alternating with the flour mixture until all is combined
6. Stir in the ginger pieces and pour into the pan
7. Bake for about 20 min until a knife comes out clean. It may take more. Try not to over bake
8. Sprinkle with a little powdered sugar right when you remove from the oven, and add more as you serve it.

Rating: 4.5 strawberries
Notes: Happy 180 South movie! The work folks are having a showing of this movie at work and I thought I would make a little treat! Someone asked me to make gingersnaps, but I thought this cake would be even better. The ginger pieces add a different texture which I like. You can add ice cream with it, which we had at work, or make a ginger flavored whipped cream, which is what I wanted to make but ran out of time. This is also a great layer cake, so try it out!

Day 344: Caramel Apple Muffins

Yield: 4-5 muffins
Time (Start to Finish): 1 hour

Ingredients:
1 cup flour
1 tsp baking powder
1/8 cup brown sugar
½ tsp cinnamon
1/8 tsp all spice
pinch salt
½ cup milk
1 egg
1/8 cup butter, melted
½ cup peeled and cubed green apple

5 store bought caramels

Directions:
1. Preheat oven to 400F and line a muffin tin with papers or spray with non stick spray
2. Mix together the flour, baking soda, sugar, cinnamon, all spice and salt
3. Add the milk and egg
4. Add the melted butter
5. Fold into the batter the apple pieces
6. Pour the batter into each tin filling to half way
7. Take a caramel and push it into the center of each muffin, making sure the top is covered with batter, and that the batter doesn’t fill the tin over ¾ of the way
8. Bake for 20 min or until the muffin is cooked. A toothpick in the center wont help you, so put it in the side

Rating: 4 strawberries
Notes: This idea came from Lucy’s house! She told me about something like this she had made, and so I wanted to try it! They taste great, best right out of the oven because otherwise the caramel kind of rehardens and then it is not the same texture as the muffin. I love muffins, and the more I make them the more I see how easy they are! I think these can be made in a bran type muffin as well if you are looking for something a little more healthy. I hope you like them guys!

Day 343: Popcorn Butter

Yield: 1 cup
Time (Start to Finish): 20 min

Ingredients:
½ cup whipping cream
salt
1 Tbsp honey
1/8 cup popcorn, cooked and the brown skins removed
small pinch cayenne
small pinch nutmeg

Directions:
1. Take the cream and beat in a food processor until it turns into butter, about 5-7 min, and remove the liquid keeping the butter in the processor.
2. You CAN buy a stick of unsalted butter and soften it, but fresh is always better
3. Make sure all the popcorn pieces are without the brown skins and add to the food processor with the honey, salt, cayenne and nutmeg. Blend until combined
4. Take butter, taste, and adjust the seasonings, and press into a dish and chill
5. Serve with bread for dinner!

Rating: 4 strawberries
Notes: This is something to make for a dinner party for sure. Serve it with bread and it is so good! It tastes like popcorn. I saw a recipe for something similar in a magazine, and I had to try it with a little twist of course. It is so tasty, and if you blend it right it is smooth and delightful. People will be very impressed and intrigued by it. I hope you try this out, and I wont get mad if you go buy a stick of butter…I think I will next time.

Day 342: White Chocolate Popcorn

Yield: 2 cups
Time (Start to Finish): 20 min

Ingredients:
2 cups popped popcorn
6-8 oz white chocolate chips (guittard)
salt
dash cinnamon

Directions:
1. Try to pop the corn in an air popper so it isn’t oily and place in a bowl large enough to toss
2. Melt the white chocolate in the microwave or in a double boiler until smooth
3. Add the salt and a touch of cinnamon to the chocolate
4. Drizzle over the popcorn and toss it. You may want to do this in 2 waves.
5. Let it cool and enjoy!

Rating: 4 strawberries
Notes: This is a good sweet salty treat, but im not normally a white chocolate person. I have a ton of popcorn in my house so I wanted to try something with it, and I also had white chocolate, so, here it is! It’s the kind of thing you can make fast and just leave in bowls around the house during a party, or make when having friends over to watch a movie…or like me and just eat it in your room alone…you know…up to you…

Day 341: Potato Leek Soup

Yield: 1 big pot, 4-5 servings
Time (Start to Finish): 1 hour

Ingredients:
4 yellow potatoes, peeled and cubed
2 beg leeks
1 Tbsp butter
olive oil
1 quart chicken stock
1 cup heavy cream
salt and pepper
4 garlic cloves
2 sprigs rosemary
½ lemon
sharp white cheddar cheese (for grating on top)

fresh crusty bread

Directions:
1. Boil the potatoes in a pot of salted water with a splash of chicken stock
2. Strain the potatoes leaving just a little liquid and smash the potatoes in the pot
3. Add chicken stock and smash the potatoes more until it begins to become souplike
4. Add the heavy cream, salt and pepper to taste
5. On a skillet, melt the butter with a little olive oil and chop up the leeks and garlic separate
6. Cook the leeks in the oil until they are soft and just beginning to brown
7. Add the garlic and cook for just a min and turn off the heat
8. Add the leeks to the soup and add more chicken stock if you need to to smooth it out
9. Squeeze in the lemon at the end, and chop up the rosemary superfine and add to the pot
10. When serving, sprinkle on sharp white cheddar cheese and serve with a nice piece of bread

Rating: 4.5 strawberries
Notes: Once again, Lucys house for dinner. I thought up this meal while at work and it was a bit of a chilly day. I have been wanting to make a potato leek, and this one is nice and homey, and nothing is better than the cheese on top! We almost forgot to put it on but it really drive home the dish!! It is a quick soup to make, and while its cooking you can get other things together which is nice, and it lasts easily in the fridge. You can even leave the cream out and add it in as you serve it. Thanks again lucy for another lovely night!!