Day 234: Mango Jicama Salad

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

Ingredients:
1 mango
1 jicama (sound like hic-i-ma)
1-2 limes
fresh spinach
salt
dash hot sauce

Directions:
1. If you can, grate the jicama. I had to cut it in pieces, and dry it with a paper towel
2. Cut up the mango into bite sized chunks
3. Put together in a bowl and squeeze the lime on it
4. Sprinkle with salt and a little hot sauce to taste
5. Make a bed of spinach, place on top and serve

Rating: 3 strawberries
Notes: So, ive never used jicama before, and it was kind of fun, but I don’t know how I liked eating chunks of it. Shredding it would be a lot better im sure, and it turns brown really fast, so be careful with it. I like the lime and the hot sauce on this. It is a good salad, but I think it needs a few alterations. Test it out, try jicama, it is fun!

Day 233: Mango Cream Cheese Danish

Yield: 9 danishes
Time (Start to Finish): 1 hour

Ingredients:
1 sheet puff pastry
½ mango, 18 thin slices
2 oz cream cheese
2 Tbsp sugar
1 egg white
splash vanilla

Directions:
1. Preheat the oven to 350F
2. Take out the puff pastry and cut it into 3 sections
3. Cut each section into 3 pieces making 9 pieces
4. In a bowl, mix the cream cheese, sugar and vanilla until smooth
5. Add the egg white and whisk until combined.
6. Take each square of pastry, and cut a 1 inch line from each corner towards the center. Fold the dough from the cut corner over to form a star shape. You can be creative and make any shape you like as long as you maintain a center that is intact
7. Place each dough onto a greased cookie sheet about 2 inches apart
8. Pour about 1-2 tbsp of the cream cheese mixture into the center of the Danish and then place over the top in an X 2 slices of the mango
9. Sprinkle the top with a little sugar and then bake for about 15-20 min or until the edges begin to brown and the center sets

Rating: 4 strawberries
Notes: These were pretty good, although I will haven’t perfected my cream cheese center. The mango is super good, and with the touch of sugar on top it makes it not too tangy. They are classic, and I got super nods of approval from the gang. I remember Colin saying he could eat them every day! The shape is up to you, but this is an easy one. I think the picture will help explain more about how they are cut, but try them however you like. They are fast, you can add any fruit if you don’t like mango, and eat them up!

Day 232: Avocado Cream Cheese Croissants

Yield: 6 croissants
Time (Start to Finish): 45min-1 hour

Ingredients:
Cream cheese
1 sheet puff pastry
½ avocado
fresh dill
cheddar cheese

Directions:
1. Preheat oven to 350F
2. Take puff pastry sheet and unfold. It is already in 3 sections, so cut the dough into those 3 sections. Cut each section at an angle so it makes 2 triangles per section, making 6 triangles.
3. Take one of the triangles and place it so the big end is facing you and the point is away from you
4. Put some cream cheese along the edge of the triangle, not touching the sides, and making about an inch wide
5. Place avocado on top of the cream cheese, and sprinkle dill on top of that. Do not overstuff, and make sure there is a border of untouched dough along the edges
6. Roll the dough towards the point of the dough making a croissant shape. You want it tight but not too tight. Repeat this with all the croissants
7. Place on a greased cookie sheet about 2 inches apart and bake for about 15-20 min until they begin to brown
8. Take out of the oven and place a thin slice of sharp cheddar cheese on top and place in the oven turned OFF or in a broiler
9. Bake until the cheese melts and serve

Rating: 4 strawberries
Notes: Ok, so I made these in the house, put them on the oven top, and went into the bathroom to take a quick shower. When I came out, they were all gone and Sarah and Lindsay were hugging me. Sarah was grateful I made nothing with coconut, and both loved them to death. It made me feel good to know that in 15 min they were gone, but I wish I could have had one! Luckily they take no time to make. The dill really adds a touch of flavor, and I would even put a slice of cold cucumber on top when I served it if I were you.

Day 231: Coconut Sticky Buns

Yield: 6-8 buns
Time (Start to Finish): 1 hour

Ingredients:
1 sheet puff pastry dough
1 cup coconut milk (not water)
2 Tbsp sugar
1 cup shredded coconut
vanilla

1 cup powdered sugar
vanilla

Directions:
1. Preheat oven to 350F
2. Take out the puff pastry, make sure it has been defrosted and place flat on a table
3. In a bowl, mix coconut with about ¼-1/2 cup of the coconut milk and the sugar and mix until it is soaked in and sticky. You can add more milk if it is not sticky enough
4. Spread on the dough to almost the edges, leaving a little boarder, and about 1 inch on one end
5. Put a little coconut milk on the end that does not have the mixture on it…this will be the end when you roll it
6. Roll the dough to make a spiral log and press the end down to seal it a little
7. With a sharp knife, slice the dough into 6-8 pieces, depending, and place on a cookie sheet with about 2 inches on either side
8. Bake until they begin to brown but are just a little undone in the middle, about 15-20 min
9. In a bowl, sift the powdered sugar
10. Add a little vanilla if you want, and then coconut milk in order to make a frosting you can drizzle.
11. When the buns are out and cooling, drizzle with the coconut frosting and serve

Rating: 4.5 strawberries
Notes: Sorry Sarah! She hates coconut, but these were SO good! They were sticky, filled with flavor, and a stomach filler! I totally impressed the house with these! Make sure to grease the pan a little, mine stuck to the bottom, and really try not to over stuff when you fill them, and roll them loosely, but tight enough so it stays together when you slice it. They are fast to make, I made them before anyone woke up, and a nice treat when you have guests in the house! Thanks for enjoying these! One was left on the counter and I got to late night enjoy it…it is also good for that!

Day 230: Irish Potato Candy

Yield: 2 dozen
Time (Start to Finish): 25 min

Ingredients:
1/8 cup butter
4 oz cream cheese
vanilla
2-3 cups powdered sugar (may need more)
1 ½ cup shredded coconut
cinnamon

Directions:
1. In a bowl mix the butter and cream cheese until smooth
2. Add the vanilla, and then add the powdered sugar until it comes together. If it is too runny, add more powdered sugar
3. Add the coconut and let chill for 15 min
4. Put the cinnamon in a bowl
5. Roll the dough into ovals that look like potatoes, about 1 inch, maybe 1 or 2 bites, and then roll in the cinnamon. Do not cover in cinnamon, but just a little so it looks dirty
6. Put covered in the fridge for a little while, and then serve!

Rating: 3.5 strawberries
Notes: The lovely Lavina told me about this irish creation that I had never heard of before, but they are grand! They are quick to make and apparently an irish tradition. I think they taste like little balls of coconut frosting, so check them out, mainly if you like frosting! Thanks for the tip, lovely lady, and thanks house full of boys for helping me out in eating these! I know, shocking there is no real potato in them.

Day 229: Blueberry Irish Soda Bread

Yield: 1 big loaf
Time (Start to Finish): 1.5 hour

Ingredients:
3 cups flour
1 Tbsp Baking Powder
1/3 cup sugar
pinch salt
1 tsp cinnamon
1 tsp baking soda
1 egg
2 cups buttermilk
¼ cup butter
1 pint blueberries

Directions:
1. In an oven proof skillet that is big enough to hold all the batter, melt the butter on the stove
2. Preheat the oven to 325F
3. Combine in a bowl the flour, baking powder, sugar, salt, cinnamon and baking soda
4. Add the egg and the buttermilk and blend until just combined
5. Pour in the butter, leaving a little in the pan, and mix until just combined, and stir lightly in the blueberries
6. Pour batter into the pan, it will be wet, and try to mark with an X. sprinkle a little bit of sugar
7. Bake for about an hour until a toothpick comes out clean, and enjoy for ST PATRICK’S DAY!!

Rating: 4.5 strawberries
Notes: HAPPY ST PATRICK’S DAY!!! I woke up in Austin at 6am, walked to the store, then quietly in a house of 12 bakes irish soda bread. We didn’t have a bowl, and the only pan was a big skillet, so I made due, and created a delight. I fell back asleep on the couch when it was done, and woke to mouths full of it and everyone happy! What a success! I make this every morning on st patricks day, and as always, I pop a Guinness, and celebrate my heritage! Its not traditionally with blueberries, or cinnamon, but I added them for a bit of a touch. I hope you make this. It is great even not on st patricks. It’s a nice scone recipe too. Enjoy the holiday!!

Day 228: Apple Lemonade

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

Ingredients:
½ cup sugar
¼ cup lemon juice
1 cup apple juice
splash cranberry juice
splash water (if too sweet)

Directions:
1. Mix all ingredients together and let chill in the fridge
2. Serve with a wedge of apple

Rating: 3.5 strawberries
Notes: I made this before heading to the airport early in the morning, so maybe its not the most creative, but it is good! I did use fresh lemon juice, so that added a lot, and it is very tasty. I think this would last a long time, and taste great in a hammock when it is sunny and breezy. Wish me good luck on the plane, and I hope Austin keeps my project in check!

Day 227: Dirty Chai Ice Cream

Yield: 3 cups
Time (Start to Finish): overnight

Ingredients:
1 recipe chai crème anglaise
2 shots espresso

Directions:
1. Make sure your ice cream maker is frozen and ready to make ice cream
2. Combine the crème anglaise with the espresso and taste to see if you need to add any vanilla or sugar to flavor it
3. Freeze in ice cream maker and put into a sealable container, and enjoy!

Rating: 4 strawberries
Notes: This is so creamy and good! You are going to love it! I found dirty chai’s about a year ago, and I have never been happier (until the day I found out if you drink one and then drink 2 pints you get VERY drunk) This is a nice take on this drink. It has caffeine in it, so not for kids, and also not late at night. Im telling you, it will keep you up! I made this while also packing for my trip to Austin, what a busy day! Worth every second.

Day 226: Chai Crème Anglaise

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

Ingredients:
1 cup whipping cream
vanilla
4 egg yolks
1/3 cup sugar
chai powder (or blend of spices, check out my chai snickerdoodles)

Directions:
1. In a saucepan, combine the cream, chai powder, and vanilla. Taste to make sure it is flavored enough with chai. Heat
2. In a separate bowl, put the yolks, and whisk with the sugar until smooth and turning pale yellow
3. Pour in a little of the hot milk, while whisking, to temper the eggs
4. Add it back to the stove with all the ingredients together, and still whisking, until it becomes thick enough to coat the back of a spoon
5. Pour through a strainer and let cool

Rating: 4.5 strawberries
Notes: This is a great little change to classic crème anglaise. I love putting it on berries, or on a plate when you are serving chocolate cake. It’s a lovely white dessert sauce, and it lasts for almost a week. Straining it is very important, like I have said before, in case there are any pieces of curdled egg. Im saving this for tomorrows recipe, so check it out.

Day 225: Quickest Tomato Soup in the West

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

Ingredients:
2 cans crushed tomatoes
5-8 basil leaves, fresh
1 cup veggie stock
salt and pepper
¾ cup half and half
2 Tbsp tomato paste

croutons
parmesan cheese

Directions:
1. Put all ingredients in a blender (minus the croutons and cheese) and blend until smooth
2. Pour into a pot or put in the microwave, heat to the heat you like
3. Serve with croutons and a sprinkle of parmesan cheese

Rating: 4 strawberries
Notes: I eat tomato soup from Boudin Bakery all the time at work, and I thought, I can make this super fast and easy! I also used to make as similar soup when I worked in a café in Georgia. You can add any seasoning you like, but I like simple salt and pepper on this one, and the basil adds just enough. The Parm also makes a perfect little touch. I hope you like it, and see how easy it is to make!

Day 224: Chocolate Sprinkle Cookies

Yield: 2 dozen cookies
Time (Start to Finish): 1 hour

Ingredients:
1 cup butter
2 cups sugar
3 eggs
vanilla
3 cups flour
1 tsp baking powder
¼ cup cocoa powder

coating chocolate
colored sprinkles

Directions:
1. In a mixer, cream the butter and the sugar until fluffy
2. Add the eggs and the vanilla
3. In a separate bowl, combine the flour, baking powder and cocoa powder
4. Add the dry to the egg mixture on low until it forms a ball
5. Wrap the dough in plastic and form into a rectangle log and chill for about an hour
6. Preheat oven to 350F
7. Slice the dough into the rectangles and bake for about 8 min until you smell the chocolate. Take out and let cool
8. Melt the coating chocolate, and in another bowl place the sprinkles
9. Dip a corner of each cookie into the chocolate and then the sprinkles and let cool

Rating: 4 strawberries
Notes: I hate round sprinkles. I think they are tacky and annoying. I had a jar of them, and after making so many cookies, I thought, why not make some more, AND get rid of the sprinkles! You can roll these out too and make any shape you want, but an easy thing to do is to slice them and bake them. They are good, I only ate 1 to taste it, and I hope you like them. I love chocolate, but no dice on the sprinkles! The picture is of the end one…its not so rectangle. I know…

Day 223: Shamrock Cookies

Yield: 2 dozen cookies
Time (Start to Finish): 1 hour

Ingredients:
2 cups flour
pinch salt
2 sticks butter, softened
½ cup powdered sugar
vanilla
green food dye

green sprinkles

Directions:
1. Preheat oven to 350F
2. In a mixer, combine the powdered sugar and the butter on low until together
3. Add the flour and mix. When almost together, add the vanilla and food dye and mix
4. Roll dough out to ¼ inch thick, or a tad thicker, and cut out shamrock shapes.
5. Sprinkle with sprinkles and bake for about 8 min until browning on the edges

Rating: 4 strawberries
Notes: So I made 200 of these for my dad’s handball club’s St. Patricks day luncheon! I stayed up late in to the night making them, chatting with the roomies, and busting them out. They are quick as long as you keep moving, yummy, and very festive. There is nothing like making green cookies. You can make any shape, add different flavorings, or like me, accidently put sour apple sprinkles on some of them! I hope you like them, and happy st. patties!

Day 222: Orange Bars

Yield: 1 rectangle pan
Time (Start to Finish): 45 min

Ingredients:
1 stick butter, softened
¼ cup powdered sugar
1 cup flour
pinch salt
½ cup chopped walnuts

1 cup sugar
2 eggs
1/3 cup orange juice, fresh
1 Tbsp orange zest
2 Tbsp flour

powdered sugar

Directions:
1. Preheat oven to 350F
2. Take butter and mix with sugar, flower, salt until it forms a dough. Then add the nuts
3. Press into a greased rectangle pan so that it covers the entire bottom
4. Bake for about 10 min until it isn’t shiny anymore, but isn’t brown, just a little cooked
5. In a mixer or in a bowl with a whisk, combine the sugar with the eggs. Then add the juice, zest, and flour
6. Pour over the crust, through a strainer, and bake until it bubbles and the edges turn brown and the filling has set, about 20 min
7. When serving, sprinkle powdered sugar on top

Rating: 4 strawberries
Notes: Although the color is light, these bars are great. Not quite as tart as a lemon bar, which I like, but not sweet either. Do NOT leave out the zest. That is where most of the flavor comes from, and the color, especially when using fresh juice. The first one is always hard to get out of the pan, but the rest come out easy. These don’t travel well if you need to remove them from the pan, but if you just leave them in they are a great picnic, or party treat.

Day 221: Éclair Sandwiches!

Yield: 6-8 sandwiches
Time (Start to Finish): 2 hours

Ingredients:
1 recipe pastry cream

1/3 cup half and half
1/3 cup water
2 oz butter
½ cup flour
3 eggs
1 tsp sugar
pinch salt

coating chocolate
cinnamon

Directions:
1. Make sure pastry cream is chilled and ready to use
2. Preheat oven to 400F and line 1-2 cookie sheets with parchment. Also make a pastry bag and put a ½ inch star tip in it
3. Make sure to have a mixer bowl in the mixer with a paddle attachment ready to go also
4. In a saucepot, mix the water, milk, butter, sugar and salt and bring to a boil
5. Once it reaches that, take off the heat and add the flour and pinch of salt and stir until it becomes thick
6. Put back on the flame for just 20 sec and then quickly put the ball of dough into the mixing bowl and turn it on. Do not touch the side of the bowl right away, it is hot!
7. When you can finally touch the side of the bowl, so it is still warm but not hot, add the eggs one at a time until combined
8. Put mixture into a piping bag and pipe out any shape you like, I made finger shapes, but thick ones
9. Bake for 20 min until they puff up and are brown (mine fell, but that is ok
10. Take each cooked dough and with a pastry bag fill with pastry cream. Since mine fell, I sandwiched the cream in between 2 doughs.
11. Melt the chocolate with a little cinnamon in it
12. Dip the top of each éclair in the chocolate and let harden before serving. They don’t last, so make them fresh per day

Rating: 4 strawberries
Notes: The taste is great, thanks to my roomies who ate at least 2 each and mac for eating the last one that had been sitting out all day!! I didn’t like that mine fell, and that is because I took them out of the oven too soon, and was excited and kept checking them! Be patient, they will work and be tasty. If they fall, THEY ARE STILL GOOD! Make sammys and no one will know the difference. Use any chocolate you like. If you know about tempering chocolate, feel free to use that, otherwise coating chocolate is just fine.

Day 220: Pastry Cream

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

Ingredients:
1 cup half and half
¼ cup sugar
vanilla
3 egg yolks
2 Tbsp flour
2 Tbsp butter
pinch salt
drizzle honey

Directions:
1. In a saucepan, place the half and half, 1/8 cup sugar and vanilla and heat it up until almost boiling
2. In a separate bowl, combine the rest of the sugar and egg yolks.
3. Add the flour and the salt and mix
4. Add the vanilla to the milk and the pour a little of it into the yolk mixture while whisking it. Then pour all of the yolk mixture into the sauce pan and KEEP WHISKING until it begins to thicken. You don’t want to curdle the egg
5. Mix until it becomes thick, about 2 min, and then remove from the heat, add the butter and a drizzle of honey.
6. When it is stirred, strain through the strainer into a bowl and cover with plastic. It can save a couple of days.

Rating: 4 strawberries
Notes: The honey does the trick, let me tell you. This is a very basic pastry cream recipe, but the honey adds a touch of sweetness that most people notice but cant place. I am going to use this cream tomorrow when I make my éclairs! This is easy to make, and the straining part is really important to get out any pieces of cooked egg or clumps of flour. You can use this cream in tarts, thin it with whipped cream to put in a Boston cream pie, or all sorts of things. Play with it! You will love it.

Day 219: Crudités and Cheese Dip

Yield: 2 cups
Time (Start to Finish): 25 min

Ingredients:
Carrots
Dried Fruits
Olive oil and salt toasts

1 cup cream cheese
olive oil
2 garlic cloves, chopped
¾ cup parmesan cheese
salt and pepper

Directions:
1. Arrange fruit, toast, and carrots around on a plate to serve
2. In a blender or cuisine art, blend the cream cheese, chopped garlic cloves, parmesan cheese, salt and pepper while drizzling in the olive oil
3. Mix until it is still thick, but creamy and blended together
4. Put in a bowl and serve

Rating: 4.5 strawberries
Notes: I went to the farmers market and was inspired by the cheese man to make this. I got fresh fruits, bread, veggies, and came home to make a platter for the Oscars! We had a number of people over and this was a great hit! The garlic adds a lot of flavor, feel free to cook it a little if you don’t like the raw flavor, and I suggest a squeeze of lemon juice if you want. A great hit at a party, and is very colorful and easy to serve. Enjoy guys!

Day 218: Tiramisu Cookies

Yield: 12 cookies
Time (Start to Finish): 2 hours

Ingredients:
½ cup flour
3 egg yolks
2 Tbsp sugar
½ tsp vanilla

3 egg whites
dash cream of tartar
3 Tbsp sugar

¼ cup mascarpone
1 Tbsp espresso
2 cups powdered sugar (may need more
vanilla

powdered sugar


Directions:
1. Preheat oven to 350F and line a cookie sheet or 2 with parchment paper. Get a piping bag ready with a non star ¼ inch attachment to pipe spirals.
2. In your kitchen aid or with an electric mixer, beat the egg yolks with the 2 Tbsp of sugar for about 5 min until it is thick and pale. Add the vanilla and stir.
3. Pour batter into a larger bowl, and sift the flour over the top, but do not stir in yet
4. In another mixer bowl or in the one you just used but CLEANED, whisk the egg whites with the cream of tartar. When they start to get foamy, slowly add the 3 Tbsp of sugar and whisk on high until they are stiff peaks
5. Mix 1/3 of the egg whites into the yolk mixture, and then fold in the remaining until just combined
6. Will the piping bag and make spirals about 2 inches wide and ½ inch high, leaving a little space in between
7. Dust with powdered sugar and then bake until they are done, about 10 min. watch them.
8. In a bowl, mix the mascarpone, espresso and vanilla until smooth
9. Add the powdered sugar until it becomes a frosting. Taste it to adjust the flavorings
10. Make sandwiches with the cookies and the frosting, but make then a la carte, so as you serve them. They don’t last long, and the frosting soaks in

Rating: 4 strawberries
Notes: Welcome These United States! The boys are in town playing a couple of shows, and I wanted to make a little tiramisu! Tom and robby for sure liked these. They taste pretty good!! I might add a layer of whipped cream as well as the mascarpone because the filling is a little thick, but overall I like the mobility of this dessert and that it is bite size! The cookies are soft, which plays tricks on a lot of peoples minds, but I think you will like them!

Day 217: Half Pound Cake with Frosting

Yield: 1 cake
Time (Start to Finish): 2 hours

Ingredients:
½ pound butter
½ pound sugar
½ pound eggs
½ pound flour
1 tsp baking powder
vanilla
cinnamon

cream cheese
2 Tbsp butter
Powdered sugar
vanilla

Directions:
1. Preheat an oven to 350F, and grease a square pan
2. In a mixer, mix the butter and the sugar until it is light and fluffy
3. Add the eggs, one at a time, scraping the bowl after each addition, and then add the vanilla
4. Add the flour, baking powder and cinnamon, making sure to keep the mixer on low
5. Mix until combined and pour batter into lightly greased pan. Spread so the batter is even in the pan
6. Bake until a toothpick comes out clean, about 25 min
7. In another bowl, add the cream cheese (couple Tbsp) and the butter and vanilla and mix until smooth and soft.
8. Add SIFTED powdered sugar until it becomes the thickness you like, usually it takes about 3 cups.
9. Spread frosting on top of the cooked cake, and cut into chunks.

Rating: 4.5 strawberries
Notes: This cake is simple, and spectacular. It is a pound cake recipe, but cut in half because there is too much cake. It is perfect for a nice after dinner treat, or to bring to a friends house. Everyone likes cake, and let me tell you, this was a big hit in my house. You can try a million creative ideas, but sometimes going simple makes the most smiles. I also made this before These United States show up so they can have a little bit of sweet! Try this out, and make some smiles of your own!

Day 216: Pupusas

Yield: 4 pupusas
Time (Start to Finish): 1.5 hours

Ingredients:
2 cups corn flour
salt and pepper
cayenne pepper
1 cup warm water
1 cup mozzarella cheese
olive oil

saracha sauce (for dippin!)

Directions:
1. Put the flour in a bowl, and mix with salt, pepper, and cayenne to taste ( I added too much cayenne, so watch out!)
2. Add the warm water and mix. You may need to add a little more. You want it to form a ball, but not be dry. Cover it and let it sit for 10 min
3. Form dough into 8 balls
4. Take 1 ball, make a hole it it, and fill it with a lot of cheese
5. Press another ball on top making sure the cheese isn’t exposed, and with a rolling pin, flatten it
6. Get a skillet and heat it to med high. Add olive oil
7. Fry the pupusas on each side until they turn brown and serve with saracha sauce for a treat!

Rating: 4 strawberries
Notes: These turned out well, but if I were you, I would overdoit on the cheese. I needed to add way more. I would also add a little oil to the dough, because they tasted a little dry to me. Also, I added too much cayenne, so take it easy on that! Thanks to those who helped out, mainly mac who ate almost all them! These are a Salvadoran treat that I used to get in New York street festivals all the time and I love them. I hope you love them too!

Day 215: Split Pea Soup

Yield: 4 servings
Time (Start to Finish): 2 hours

Ingredients:
1 chopped yellow onion
1 slice bacon
1 garlic clove
olive oil
salt and pepper
1 pound dried split peas
1 pound ham bone
cayenne pepper
vegetable stock (1-2 quarts)

Directions:
1. In a medium sauce pot with a little oil, sauté the onions, garlic and the bacon until they are beginning to brown
2. Remove from the heat and add the peas, ham, and add enough chicken stock to cover it all
3. Add salt pepper and cayenne, cover, and cook on med heat until the peas are soft. Add more liquid if it gets too thick. It’ll take a few hours. You can also add water if you don’t want chicken stock.
4. The ham should melt into the soup, but if it doesn’t, take it out and chop it up and put the pieces back in.
5. Enjoy!

Rating: 4.5 strawberries
Notes: Man, this soup is perfect. It is a nice thing to make when you are in the house doing laundry, cleaning, or having a lazy, rainy day. I like getting the chunks of ham, but you can leave the ham out and use veggie stock if you want to make a veggie soup. It is perfectly simple, and goes great with a crusty piece of bread. You can also drizzle a little lemon olive oil on top when you serve it.

Day 214: Butternut Squash Mascarpone Risotto

Yield: 4 servings
Time (Start to Finish): 1 hour

Ingredients:
2 cups risotto rice
olive oil
½ yellow onion
splash white wine
1 quart chicken stock
salt and pepper
1 garlic clove
½ cup butternut squash puree
1 zucchini, sliced
mascarpone
¾ cup parmesan cheese
3 sage leaves, chopped

Directions:
1. In a sauce pot on med heat, cook the onion and garlic with the olive oil, salt and pepper until the onions are soft
2. Add the rice and cook for 30 sec
3. Put the chicken stock in another pot and heat up so it is warm
4. Add the chicken stock slowly, about half a cup at a time, stirring it in until it is almost gone, then add more.
5. Splash in the white wine about half way through
6. When it is almost ready, add the butternut squash puree, chopped zucchini parmesan cheese, and chopped up sage leaves and stir until it is creamy and combined. Season with salt and pepper
7. Serve with a dollop of mascarpone on top

Rating: 4 strawberries
Notes: Happy belated birthday to me!!! This was shared with my girls from work and man was it good!! The sage was a little overwhelming, so when you make this, be sure to chop it small, or maybe use less. If you need more risotto help, look at my other risotto recipe. Just stay with it and stir stir stir, my favorite!!! It takes about 20 min, and trust me, the taste it great. The mascarpone adds a killer buttery creaminess at the end.

Sorry!

No excuses, but i had friends in town, then went to Austin for a week, and have been working hard! I havent blogged, but im telling you, i have kept up every day with a new recipe, and i will try desperately to get them up here and get back on blogging track! I will not let it get this bad again. I know, its been over 2 weeks since ive blogged, how embarassing!! but Im here now, and I have SO many great things i know you will be impressed. so bare with me, keep with me, and cook on...thanks for the loyalty guys!

Day 213: Rosemary Infused Lemon Curd

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

Ingredients:
3 egg yolks
½ cup sugar
2 lemons, zested and juiced
½ stick butter
2 sprigs rosemary, lightly chopped

Directions:
1. You will need a pot filled with 2 inches of water on med heat and a metal or glass bowl that fits over the pot but doesn’t touch the water
2. You will also need a strainer set aside, and a container for storing, and you should measure all ingredients and have ready
3. In the bowl, combine the eggs and sugar and which it until it is smooth and a little yellow
4. Place bowl over and whisk with the lemon juice, zest, and the lightly chopped rosemary. Make sure the pieces are big so they don’t go through the strainer in the end
5. Whisk until it thickens. It will take about 5-10 min, so be patient and stay with it. You don’t have to whisk it fast, just keep it moving and the bottom scraped so the eggs don’t curdle.
6. Once mixture is thick and coats the back of a spoon, take off the heat and add the butter, still whisking.
7. When the butter is melted, pour mixture through the strainer into the container. This removes any cooked egg and the rosemary.
8. Place a piece of plastic wrap sitting on top of the curd, and then close the container. Enjoy for 5 days!

Rating: 4.5 strawberries
Notes: This was a last minute idea! I was planning to make some other thing, and I suddenly I remembered I had everything I needed for lemon curd, and the added touch of the rosemary. I love combining savory and sweet, and this is perfect. The rosemary isn’t overpowering. It is a perfect little flavor in the end. I like this with some popovers, or a brioche, and you can just spread a little on. You can even thin it with a little whipped cream and decorate a cake with it. It takes a little time, and patience, but it is pretty simple to make curd…I know, the name is gross too. I made this early in the morning before going to the Monterey Bay Aquarium!

Month 7

Annie’s Current Weight: 127
Pleasures: ANOTHER pound down!! I blame this one on the fact that I have gotten into Lost. Every episode I watch to try and catch up I have to do 10 push ups at lease, so I have been working out quite a bit. I also bought a bike, and have been running, so I get it. This month has been fun and hard. It was my birthday month! It was a nice mix of savory and sweet this month which I liked. I felt remotivated to try new things which I liked, and I feel like this month I was supported a lot, and in fact my roomies were always asking what would be coming out of the kitchen! It was nice weather, which motivated fresh ingredients. I also cleaned my pantry shelf, so it feels good to cook again.
Pains: I don’t know about this one. The corn dumplings and the shrimp were both not so great, so it was my first month with real failures, but that could be a good thing since it means I pushed myself a lot this month. Still, it sucks to fail sometimes, no matter how healthy that can be. I feel like this month I wasted some food, having to throw away things like the fudge and some others where I just didn’t have enough mouths to eat it up, so im going to have to try to learn some portion control.
Promises: This next month I have a big trip planned. South By Southwest. It is going to be hard to cook during that time, so I hope I get inspired and supported. Birthdays are always hard for me, so thanks to all those who supported me and helped me figure out what I should be making. This next month I hope to get a lot of exciting recipes that are easy to make and fun to eat. I hope to branch out even more than I am
Ponders: I go through waves of feeling supported and not. I also feel a lot of the time like not mentioning my project to people for fear they wont think its cool. Its funny, when I tell people 7 months, they DO get impressed, and really don’t believe me. It’s a huge hurtle I have been through, and I can see the finish line, so I hope I don’t screw this one up. I have had close calls, I need to stay strong and work hard. This project is really turning into something I am proud of, please keep reading, tell your friends, and enjoy what is to come.

Day 212: Lemon Brown Butter Cod

Yield: 1 serving
Time (Start to Finish): 30 min

Ingredients:
2 thin pieces of cod, 1 serving
1-2 lemons, zested and juiced
flour
½ stick butter
salt and pepper
parsley for garnish

Directions:
1. Take a frying pan and melt the butter, saving just a little bit of it
2. Take the fish and mix it with salt and pepper
3. Dip the fish in the flour so it is lightly coated
4. In med heat, cook the fish on both sides. Before flipping, pour in the lemon juice and the zest. Leave a little juice aside
5. Take the fish out and put on a plate
6. Using a spatula, cook the sauce in the pan, scraping up the stuck pieces. Add the rest of the butter and the lemon.
7. Let the sauce get thick and turn brown, and then pour over the fish. Sprinkle with parsley and serve

Rating: 4.5 strawberries
Notes: So, my accident I bought $20 fish, so already I was going to make this a good meal. You can buy any priced fish, just make sure to cook it through. This dish is so light and perfect. It makes you feel good and healthy. You can serve it over spinach, or with brown rice. It is lovely. I ate it, and then my roommate took the already seasoned pan and she cooked herself a scramble. She said it was killer. Lime juice would be too tart for this, so done sub that, but you can sub any white fish in here. Enjoy!

Day 211: Peanut Butter and Jelly Muffins

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

Ingredients:
1 cup flour
¼ cup brown sugar
½ tsp baking powder
pinch salt
¼ cup peanut butter, chunky
1 Tbsp butter
1 egg
½ cup milk
1 tsp vanilla

1 pint fresh raspberries
flour

Directions:
1. Preheat oven to 350F
2. Mix the butter, sugar and peanut butter together until smooth
3. Add the egg and vanilla and mix until smooth again
4. Mix the flour, baking powder, and salt and add alternately with the milk until smooth again
5. Take raspberries and dust with flour so they don’t sink
6. Fold into the batter and pour into a lined or greased muffin tin ¾ to the top and bake until a toothpick comes out clean. About 15-20 min.

Rating: 4.5 strawberries
Notes: These are a little sweeter than I expected. I wanted a heartier muffin, but they are still good. Nothing better than using fresh raspberries, im telling you. It makes anything a million times better. You can put a swirl of jam on the inside, or on top. They are great in the morning, or as kind of a snack in the middle of the day. I hope you like them.

Day 210: Pesto Pasta

Yield: 1-2 servings
Time (Start to Finish): 1 hour

Ingredients:
Handful of spinach
Handful basil
½ cup pine nuts, toasted
¾ cup parmesan cheese
salt and pepper
1 clove garlic, chopped super fine
olive oil
1 tsp onion powder

spinach

cooked noodles of choice

Directions:
1. In a blender or food processer, add the basil, spinach, parm cheese, garlic, pine nuts, salt and pepper, onion powder
2. With the blender on, drizzle the olive oil in until it becomes a paste. You can add more cheese or basil to make it the texture you like.
3. In a skillet on med, add the noodles with the pesto and stir, warming the sauce. You aren’t cooking this, you are just warming it through
4. Pour over a bed of spinach noodles and enjoy, or save for lunch!

Rating: 4 strawberries
Notes: I always eat this pesto salad from trader joes, and I though, well, maybe I should just make it on my own. Save myself some money. Pesto is really simple since it doesn’t even involve cooking, and you can change up the nuts, or the greens, and even the cheese! I have made a mint pesto before. Try this out. The onion powder adds a hint that I like. I usually add cayenne, but I feel like I have been doing that a lot lately. I hope you like this, and I hope you save a few bucks too!

Day 209: Raspberry Avocado Spread

Yield: 2 toasts
Time (Start to Finish): 15 min

Ingredients:
1 ripe avocado
½ cup raspberries
salt
squeeze lime juice

2 pieces toast

Directions:
1. Make sure the avocado is ripe, and chop up into a bowl with a little salt
2. Add the raspberries and a squeeze of the lime juice and smash together
3. Toast the bread and spread the mixture on top. Enjoy as a snack or a great breakfast

Rating: 4.5 strawberries
Notes: So I know this is super simple, but it is something most people don’t think of. Sweet avocado. I love mixing it with fruit, and this simple spread is a great way to test the waters. You can even add a little honey instead of lime if you like. I had this as an afternoon snack, but you really have to try it. The best avocado and raspberries you have is recommended.

Day 208: Lemon Raspberry Muffins

Yield: 6 cupcakes
Time (Start to Finish): 1 hour

Ingredients:
1 stick butter
½ cup sugar

2 egg yolks

1 cups flour
1 tsp baking powder
pinch salt

1 lemon, juiced and zested (about ¼ cup juice)

2 egg whites, whipped to stiff peak
pinch cream of tartar

1 pint raspberries

Directions:
1. Preheat oven to 350F (this is a great default setting if you don’t know what the temperature should be for most cooking/baking)
2. Separate the eggs, and keep the whites in a clean bowl
3. Mix the butter and the sugar until fluffy. Add the yolks
4. Add the flour, baking soda and salt
5. Add the lemon juice and rind and mix until smooth
6. Beat the egg whites until stiff peak using a mixer
7. Add about 1/3 to the lemon mixer and fold together
8. Add the rest and fold in until almost combines
9. Add the raspberries and mix until just combines
10. Fill muffin tins until ¾ full and bake until a toothpick comes out clean, about 20 min

Rating: 4.5 strawberries
Notes: Happy Birthday To Me!!! In 28 years old today, fun huh? So to celebrate, lemon muffins. These are so tasty and I recommend only using fresh raspberries. Frozen ones just don’t make these taste as good. I made these in the morning before going for a killer hike. They are great anytime, and really light and fresh. I bet you could sub orange for the lemon if you like. I hope you try these out, and celebrate my birthday with me!!

Day 207: Oatmeal Peanut Butter Cookies

Yield: 12 cookies
Time (Start to Finish): 45 min

Ingredients:
¼ cup shortening
¼ cup butter
¾ cup brown sugar
½ cup peanut butter, chunky
1 egg
¾ cup flour
1 tsp baking soda
pinch salt
½ cup quick oats
pinch cinnamon

granulated sugar with cinnamon for rolling

Directions:
1. Preheat oven to 350F
2. In a bowl, mix the softened shortening and butter with the sugar
3. Add the egg and then the peanut butter
4. Add the flour, baking soda, salt and cinnamon
5. Add the oats and mix until combined
6. Let the dough chill in the fridge for about 20 min
7. Gather dough into balls and roll in the sugar or press down with wet forks and sprinkle sugar on top.
8. Bake for 15 min or until cooked through

Rating: 4 strawberries
Notes: so, I burned half of these…lame. This wasn’t the best of days. I messed up a lot of things, including burning the cookies. The half I didn’t burn, though, turned out quite well. They were oaty and peanut buttery, so a perfect combo. They are a soft cookie, so if you want something crunchy, add more shortening and no butter. I hope you like these! This was a guest collaborative with Mac. He wanted oatmeal, I wanted peanut butter. Good teamwork.

Day 206: Banana Pineapple Cupcakes

Yield: 24 mini cupcakes
Time (Start to Finish): 1.5 hours

Ingredients:
1 egg
¾ cup sugar
¼ cup oil
1 tsp vanilla
1 banana
4 oz pineapple
1 cup flour
¼ tsp baking soda
pinch salt
½ tsp cinnamon
¼ cup walnuts

1-2 cups powdered sugar
1 Tbsp cream cheese
maple syrup

Directions:
1. Preheat oven to 350F
2. In a bowl, combine the egg, sugar and oil and whisk until smooth
3. Add the vanilla
4. In a separate bowl, mix the flour, baking soda, salt and cinnamon. Add it to the wet ingredients and mix half way
5. Add the banana, pineapple, and nuts and mix with a spatula until smooth
6. Line cupcake tin with papers and scoop mixture until it is ¾ filled. Bake until toothpick comes out clean, about 20 min
7. Let cool, and make frosting
8. Take powdered sugar and sift it
9. Add cream cheese and maple syrup until it is smooth enough to pipe, but not runny. Add more sugar if its runny and syrup if its thick
10. Pipe spirals on top, and enjoy! Don’t use frosting if you want morning muffins

Rating: 4.5 strawberries
Notes: These are so so good! A similar idea to cupcakes at Magnolia, but a twist with the nuts, and the frosting. Enjoy them as muffins, or as cupcakes. The pineapple sounds weird, but im telling you, it is a perfect addition. I can eat a million of these. I like the spiral on top too, but you can decorate any way you like. Even do a sprinkle of walnuts chopped very fine.

Day 205: Mexican Lasagna

Yield: 1 serving
Time (Start to Finish): 1 hour

Ingredients:
2 lasagna noodles
refried beans
salsa
sriracha
sour cream
salt and pepper
black beans
cheddar cheese, shredded

Directions:
1. Cook the noodles in salted water until they are done, but not overdone so they fall apart
2. Preheat oven to 400F
3. In a muffin tin, place 1 noodle, then spread on a little refried beans, and then add the other noodle in the opposite direction, making a cross. Add more beans, sriracha, salsa, and cheese, and then cross the noodles.
4. Repeat these layers between the noodles with all ingredients, press down, and end with noodles with nothing on top
5. Sprinkle a little cheese and bake until the cheese is melted and it is not all the way through
6. Turn over into a plate and dollop with sour cream, and more sriracha.

Rating: 4.5 strawberries
Notes: This took no time at all to make, and then it was so flavorful it was incredible! I love things in individual servings, so that made this even better! I made this and then watched some jeopardy…made the roomies super jealous. Sorry guys! Watch out on the noodles getting dry, and know the oven time is just to melt the cheese and heat it through, not to cook anything. I hope you guys like this. It is an easy recipe to add anything you like to.

Day 204: Coconut Sriracha Shrimp

Yield: 6 large shrimp/prawns
Time (Start to Finish): 1 hour

Ingredients:
1 egg
¼ cup flour
¼ cup beer
¾ tsp baking powder
1 cup coconut
6-8 shrimp
3 Tbsp sriracha
2 cups oil for frying
salt and pepper

Directions:
1. In a pot, place the oil with a cooking thermometer in it, or use a deep dryer. Heat oil to 350F
2. In a bowl, place the flour and baking powder, salt and pepper and mix
3. In a separate bowl, place the coconut with a sprinkle of flour
4. In a third bowl, place the egg, beer and sriracha and combine. You can add more sriracha if you like
5. Take shrimp, cleaned, and place in flour, and then in beer mixture, and then coconut and set aside. MAKE SURE THE COCONUT IS SOAKED THROUGH BEFORE COOKING
6. Fry shrimp according to directions in your fryer, or in the oil until they are brown and cooked all the way though
7. Enjoy with more sriracha!

Rating: 2 strawberries
Notes: Ok, this recipe is a great idea, but let me tell you, I fudged it BIG time. I didn’t let the coconut soak all the way and when you throw it in the oil, it burns, and then the shrimp isn’t cook in the middle. It was a disaster. The crust tasted GREAT though, so if you plan in doing this, use a different recipe, but same idea. It was a VERY good idea, just not done well. This is my first bust…not bad for over half way done with my project. I gave it a 2 because the idea was a good one, and I know I can make these right next time, and I even think the ratios I used are ok, just the oil should be lower, and the coconut moist. Good luck, and sorry!

Day 203: Cocoa-Nut Muffins

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

Ingredients:
1 egg
½ cup sugar
½ cup flour
3 Tbsp cocoa
1 tsp baking powder
1 tsp vanilla
1/3 cup milk
1/3 cup butter, melted
½ cup walnuts
¾ cup shredded coconut

Directions:
1. Preheat oven to 350F
2. In a bowl, combine the egg and sugar and mix until smooth
3. Mix the flour, cocoa, baking powder together
4. Add alternately to the egg with the milk
5. Add the melted butter
6. Add the walnuts and coconut
7. Pour batter into lined or greased muffin tins and bake until a toothpick comes out clean, about 20 min

Rating: 4 strawberries
Notes: Do you get the play on words? They are coconut muffins, and cocoa/walnut muffins…funny huh? I woke up and this popped into my head and I started laughing. I usually have song lyrics in the morning, but since this project began it has all been food. Be careful when cooking chocolate things not to over bake them. Just stay near them and check them when you want. Enjoy these for breakfast, or frost them with something creamy and have them as a dessert. You can add different nuts too if you like.

Day 202: Sweet Croutons

Yield: 2 cups
Time (Start to Finish): 25 min

Ingredients:
2 slices bread
2-3 Tbsp butter
2 tsp cinnamon
2 tsp sugar
pinch salt

Directions:
1. Preheat oven to 375F
2. Cut up the bread into crouton sized pieces, crust on or off, your choice
3. Melt the butter and add the sugar, and cinnamon to it
4. Toss the bread in the butter. Add more melted butter if needed, and make sure they are all evenly coated
5. Place on a foil lined cookie sheet and bake
6. Every 4 min, toss the croutons around so they cook evenly
7. When they are toasted all the way through, take out, cool, and put over ice cream, sorbet, or any treat you like!

Rating: 4 strawberries
Notes: I got this ides from the lovely Maggie!! Shout out to her, who I haven’t seen in awhile. These are an awesome twist, and if you use a sweet bread like brioche, they are even better. Also, they make the house smell incredible, so make enough to share when you do this. They store well in an air tight container, and are always nice to pull out and put on treats. Enjoy guys!

Delay in Updates, STILL cooking!

Hey guys, sorry for the delay in updates. I had a birthday week, and friends in town this week. I know, i shouldnt excuse it, but i promise you i have been cooking every day! I WILL update soon, with rosemary lemon curd, peanut butter and raspberry muffins, all sorts of great things! Just be patient, and know that i am still cooking every day and loving every minute of it...oh, and its my 7 month anniversary today, and yes, i lost another pound, and even better, i can do 2 pull ups! look out world!! this month will be challenging, ill write a month update, so be patiend, but this month i got sxsw, trips, friends all over the place. chill people, i got more treats than ever before! thanks for waiting!!! soon!! you will see!!