Thursday, July 28, 2011

French Breakfast Puffs

Wow! Has it really been two weeks?

A trip to Myrtle Beach and then a trip to Ohio to visit my cousin who was visiting from England, now I'm exhausted. I'm unpacked, laundry is done, and my house is far from clean but that is a problem for another day.

This morning is the first time I've taken time to actually cook something for over two weeks. It is good to get back to a normal, healthy routine, even though I was spoiled letting my parents do the cooking while I was in Ohio. There is never anything quite like your momma's home cooking...

My breakfast this morning is a result of a Taste of Home cookbook that my parents picked up on sale ($2) at some point between Easter and now. My mother is still under the impression that I don't know how to cook and that I starve when I'm at my own place.

There looks to be TONS of delicious recipes in this book however, so I'll enjoy experimenting and trying out a bunch of new things. However since it's me, I started with the breakfast recipes. Most were slight variations on traditional pancakes and waffles...nothing too unique. Then I saw this recipe for French Breakfast Puffs...I don't truly think there is anything "French" about them but they were a tasty breakfast treat, for those NOT on a low calorie diet.

Monday, July 11, 2011

Almond Streusel Popovers

It's Monday.

That means in four days, I'll be relaxing on the beach. Nice and stress free. I need that.

When I come back, I need to find a job. One where nobody pees in their shoe and carries it around with them. I love teaching but I need some time away from it. I am out of patience and passion for it. I don't want to deal with people peeing on random things anymore. Can you really blame me?

I am also a week behind on recipes to post on here. I made these popovers a week ago. Today I made porridge, inspired by Panna L. It was delicious. I'll post that recipe eventually. You'll want to try it. Trust me.

These popovers are great too. You should try them too. Because I said so.

Saturday, July 9, 2011

Blueberry Popovers

If you want to have a good day, you need to have a great breakfast.

This morning there was a pack of fresh blueberries staring at me from my fridge. They were on sale. Buy one pint, get two free. I have a lot of blueberries to use. I hate to freeze these wonderful little fruits until there is no other choice.

Even though they freeze fine, I feel compelled to use as many while they are still as fresh as possible.

This morning I went back to a favorite breakfast recipe. Popovers.

Friday, July 8, 2011

Flan-Style French Toast

I have slept all day.

I have had a HORRIBLE migraine.

I really thought my head might explode. I still think it might.

I needed comfort food.

I really wanted to just make a big pan of flan and eat the entire thing for dinner.

Then that nagging voice in the back of my head, that sounds surprisingly like my mother, reminded me that wouldn't be very healthy. So I turned it into Flan-French-Toast. It's always good to be able to combine 2 of your favorite things into one delicious dish!

I am fairly certain this has just become my new favorite breakfast dish. Even though I just made it for dinner.

It's just pure heaven!

Flan-Style French Toast (serves 2)

1 C Half and Half
3 Eggs
1 tsp Vanilla Extract
6 Slices of Bread
1/3 C Sugar

Preheat the oven to 325.

In a heavy bottomed sauce pan, melt the sugar until it becomes a golden amber color.

Pour the sugar into two 7 or 10 oz custard cups, or a small baking dish.

In a bowl, whisk together half and half, eggs, and vanilla.

Add bread. Allow the bread to soak up as much of the liquid as possible. This should take about 5-10 minutes, depending on the bread.

Divide the bread between the two custard cups. (I did mine in a baking dish). Pour all the remaining liquid in too. If it isn't extremely soggy, add more half and half.

Place the custard cups into a baking dish. Fill the baking dish with approximately 1 inch of water.

Bake at 325 for 1 hour, or until fork inserted in the center comes out clean.

Remove from oven. Let rest for 15 minutes. Remove custard cups from the water. Slide a table knife around the edges and carefully invert onto a plate. The sugar will be very hot still.

To remove sugar from the dishes, just soak in warm water. It will dissolve in a few minutes.

Thursday, July 7, 2011

S'mores Cupcakes

I have a confession.

I am in LOVE with chocolate.

It is much more dependable than a man. It is always there when you need it.

It is delicious in any form but my favorite is melted with a gooey marshmallow and stuck between two graham crackers. 

However I cannot start a campfire in my kitchen and it is pouring down rain outside. Doing it in the microwave just isn't the same. So I will make do with converting this all-American treat into cupcake form. I was also inspired because I needed a cupcake recipe for America's Test Kitchen Blogger Challenge

My kitchen was too hot so my frosting did not set up quite right, then the ever impatient me didn't cool the cupcakes enough, so it also melted down the sides. It still tasted great though!  

S'mores Cupcakes

By Sarah the Food Addict
Published: July 7, 2011

Prep time: 30 min
Cook time: 40 min
Total time: 2 hrs
Yield: 12 servings

Serving size: 1 cupcake
Calories per serving: 242
Fat per serving: 6.4g

Cupcake Ingredients:

1 C + 2 Tbs All-Purpose Flour
1/4 C + 2 Tbs Dark Cocoa Powder
1/2 C Sugar
1/2 C Light Brown Sugar
1/4 tsp Table Salt
1 1/4 tsp Baking Soda
2 tsp Vanilla Extract
1/3 C Unsalted Butter, melted
1 tsp White Vinegar
1/2 C Milk
1/2 C Strong Brewed Coffee, cooled
1 Large Egg

Frosting Ingredients:
2 Large Egg Whites
3/4 C Sugar
1/4 C Light Corn Syrup
Pinch Table Salt
1 tsp Vanilla Extract

Cupcake Procedure:

Preheat oven to 350. Line a 12 cup muffin tin with paper liners.

In a large bowl, combine flour, cocoa, sugars, baking soda, and salt. Stir until well combined and there are no clumps of sugar or cocoa. Stir in vanilla, melted butter, vinegar, milk, coffee, and egg. Mix until just combined.

Fill muffin cups 2/3 the way full with batter. Bake at 350 for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Frosting Procedure:

In a double boiler pan, or a heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.

Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Be careful not to cook the egg whites.

Transfer the mixture to the bowl of a stand mixer. (You do not want to use a hand mixer if you have a choice) With the whisk attachment, beat the mixture on high speed, until stiff peaks form (about 7 minutes) The mixture should be fluffy and shiny. It will look like melted marshmallows, but stiffer. Beat in the vanilla extract.

If you put your frosting bag in a tall drinking glass, its much easier to fill!

Frost the cupcakes. Place under the broiler for a few seconds to brown the marshmallow frosting. It also helps it to set up. Watch them carefully! It will burn quickly! Place a graham cracker into the top of each cupcake.

The cupcake recipe came from a combination of various recipes and I've been using it for cakes for several years. The frosting came from Joy the Baker.

Wednesday, July 6, 2011

America's Test Kitchen Potato Salad Challenge

I ate pie for breakfast today.

I ate pie for lunch today too.

Now I'm making potato salad for dinner so I don't eat more pie.....

It is also pouring so I can't go outside and get away from the pie that is sitting there, calling my name, begging me to eat it.

For some reason I have been craving potato salad for the last couple of days. Then I saw this for America's Test Kitchen's Blogger Challenge.

I actually went to the store yesterday afternoon to get potatoes to make potato salad for dinner. I had a list in my hand when I walked in the store. It said:

Simple enough right?

I'm 28, I shouldn't have to have a list to come out of the store with three items. But I do.

I walk into the store, see aisle upon aisle of wonderful ingredients, then I start to wander, thinking of new recipes and wondering what to make with the random things that start to pile into my cart. So a list is a necessity.

So is getting a basket at the door and not a cart. Carts have too much room to pile all the unnecessary things I end up getting.

However, even with a list in hand, I walked out of the store with coffee, toothpaste, Kashi granola bars, purple glittery flip-flops, and a candy bar.

No potatoes. Pretty sad huh? So I had pie for dinner last night too.

Today I got my potatoes. I came home and immediately put them in water and turned up the heat.

Then I started thinking about what exactly I was going to do to them when I realized, I grew up HATING potato salad. It is right up there on my list of nasty foods, right beside macaroni salad.

I called my mother. I asked her what she puts into potato salad.

She sounded surprised. She knows I HATE it. But she told me anyways.

Her list included potatoes (duh), mayo, mustard, green pepper, boiled egg, onion, salt, and pepper.

So now I knew what NOT to put into my potato salad. I did not want the slimy, nasty concoction that arrives at almost every picnic, all summer long across the country.

First off, I wanted a nice smooth, creamy tasting potato, so I went with Yukon Gold.

I also wanted a dressing that would hold up to a cookout or picnic, which is where mayonnaise fails miserably.

I also wanted to avoid the slimy texture that an oil-based dressing adds.

Then I Googled, looking for spice ideas. I found several labeled with "southern" and they used Old Bay seasoning. Y'all can't get more Southern than that. (I learned that quickly when moving from Ohio to North Carolina.)

A little messing around and this is what I came up with. It's delicious served chilled or at room temperature.

Salt and Pepper Potato Salad

By Sarah the Food Addict
Published: July 6, 2011

Prep time: 20
Cook time: 20
Total time: 30
Yield: 4 servings

Serving size: /4 lb
Calories per serving: 120
Fat per serving: 0.2g


1 lb Yukon Gold Potatoes
1/2 C Cider Vinegar
1 1/2 tsp Dijon Mustard
1-2 tsp (optional)Sugar
2 tsp Coarsely Ground Sea Salt
1/4 Red Onion
2 tsp Old Bay Seasoning
1 tsp Coarsely Ground Black Pepper


Place the whole potatoes into a pot and cover with water. Bring to a boil and cook until potatoes begin to soften into the center, about 20 minutes. Do not over cook the potatoes, you want them to be able to hold up to being tossed with the dressing.

Meanwhile, slice the onion into ¼” thick slices. Divide out the pieces.

In a small bowl, combine salt, vinegar, mustard, and sugar. Wisk together. Add in onions. Allow to marinate for 30-40 minutes. The sugar will cut the acidity of the vinegar for those who do not like a strong vinegar taste, however the sugar is not included in the calorie or fat information from above.

When the potatoes are tender, remove from water and allow to cool enough to handle.

Peel the potatoes and cut into chunks of desired size.

Toss with pepper and Old Bay seasoning. Pour vinegar mixture and onions over the potatoes. Toss gently to evenly coat. If you're lucky enough to have one of these wonderful Farberware bowls with a lid, just put the lid on and gently shake it all together.

Serve at room temperature or chilled.

Monday, July 4, 2011

Strawberry Banana Bread

What a weekend!

90 degree weather, good friends, lots of food, and a nice relaxing day at the pool. What more could a girl want?

No rain! That's what.

And some good snacking bread to munch on while I don't clean up from the cookout.

I made this early this morning to share with some great friends. They loved it.

Now as I procrastinate in my cleaning up, I am watching it rain sideways across my porch. Stupid storm is ruining my night time plans of watching fireworks and eating funnel cakes.

I doubled the recipe to accommodate for the 8 other people who would be snacking on my bread. The bread is delicious!

Strawberry Banana Bread

By Sarah the Food Addict
Published: July 4, 2011
Adapted from: Joy the Baker

Prep time: 20
Cook time: 50-60
Total time: 1 hr 20 min
Yield: 1 loaf

Serving size: 1 slice
Calories per serving: 364
Fat per serving: 19.1g


6 oz Unsalted Butter, browned
1 C All-Purpose Flour
1 C Whole Wheat Flour
3/4 C Light Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 Large Eggs
1 tsp Vanilla Extract
3/4 C Buttermilk
3/4 C Diced Strawberries
3/4 C Mashed, Ripe Bananas
1 SlicedStrawberry


Brown the butter and allow it to cool.

In a mixing bowl, combine flours, sugar, baking soda, salt, and cinnamon.

Stir in browned butter, eggs, vanilla, and buttermilk.

Fold in mashed bananas and diced strawberries. 

Pour into prepared pan.

Top with strawberry slices.

Bake at 350 for approximately 50-60 minutes, or until toothpick inserted in center comes out clean.

Cool completely before slicing.

Saturday, July 2, 2011

Brown Sugar Waffles

Last week I got a new gadget.

It is probably something I should have gotten a while ago.

A waffle iron!

Since I am me, I couldn't start with a boring, plain waffle.

I started out with a waffle that had a nice, crisp outside. I cannot stand a soggy waffle. The sugar in this recipe allows it to get nice and crisp on the outside.

Brown Sugar Waffles (makes 4 7-8" waffles)
1 3/4 C All Purpose Flour
1/4 C Light Brown Sugar
1 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 Large Eggs
1 3/4 C Buttermilk
8 Tbs Unsalted Butter, melted, cooled to room temperature

In a medium bowl, combine the dry ingredients. Mix in the eggs, buttermilk, and butter until just combined.

Fill the waffle iron according to the manufacture's directions. For mine, a scant 3/4 C fills it perfectly.

Cook the waffle according to your manufacture's instructions. 4 minutes seems to be perfect for mine. The best judge is when the steam stops coming from the waffle iron.

I like my waffles a little on the well-done side, so I cooked mine a little bit longer.

Serve topped with your favorite topping. I went with lots of butter and Log Cabin syrup (which is now thankfully free from high fructose corn syrup).