Friday, February 25, 2011

Ritter Sport - Milk Chocolate with Strawberry Creme

We REALLY like this chocolate.

we thought we would experiment with some food photography since it's such a pretty subject!

We aren't being endorsed by Ritter Sport or anything, we just think they make some quality chocolate and wanted to share this delicious flavour with you.

Sunday, February 20, 2011

Gluten Free Vegan Chocolate Chip Cookies with Almonds

I saw this recipe a while ago on Recipe Girl and I've been meaning to try it for the longest time so I did.

These are pretty good cookies. They're different, obviously, from the usual chocolate chip cookie but being gluten-free and vegan, you can't go wrong. They're really chewy and remind me a bit of a macaroon which is strange but good nonetheless.

Riley and I have a week off school so this is just the beginning of a lot of baking!

ALMOND- CHOCOLATE CHIP COOKIES [vegan and gluten-free]
Adapted from Recipe Girl

1 cup almond flour (we just ground up some whole almonds-nothing special)
1/4 tsp. baking soda
1/8 tsp. salt
2 Tbsp. canola oil
2 Tbsp. agave nectar
1/2 tsp. vanilla extract
1/4 cup vegan semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats
2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.
3. Drop dough by level teaspoonfuls (literally- a teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.
Yield: 24 little cookies

Tuesday, February 15, 2011

When Life Happens....

As much as we are dying to get back into the kitchen with our beloved utensils in hand, Riley and I are trapped in an abyss of studying and essay writing - an abyss that we cannot escape. We have next week off from school so we plan to cook and bake every single day which means more posts. Just not until then. 

So until then...

Happy eating/baking/cooking/living, 
Caitlin and Riley

Saturday, February 12, 2011

Blueberry Buttermilk Pancakes

Our family used to eat waffles every single Sunday for about 3 years.

Needless to say, that tradition, while lovely, has become tired.

For a while we would just fend for ourselves eating whatever we could find as any regular morning but lately we have been trying pancakes.

We had some rotting blueberries in the fridge so we threw those in the batter.

(Okay, not rotten but very shrivel-y).

Blueberry Buttermilk Pancakes

Adapted from Sweet Life Bake by Vianney Rodriguez
makes 8 heafty pancakes
1 cup all- purpose flour
1/2 tsp salt
1 tsp baking soda
1 egg, lightly beaten (large)
1 cup buttermilk, please shake your buttermilk before adding
fresh blueberries, 1 pint
2 tbsp of sugar , taste your blueberries and add as needed, mine were sweet so I did not add sugar..optional
oil for griddle
preheat oven to 200 and place a baking sheet, place freshly made pancakes on baking sheet to keep warm until ready to serve.
Whisk together flour, salt, baking soda, egg, buttermilk and sugar is using until smooth.
Heat a cast iron griddle or non stick. brush with oil. Using a ladle spoon pancake batter on griddle to your preferred size.
Scatter blueberries on batter.
Cook for about 2 minutes , you will see little air bubbles forming on pancakes and the batter will puff around berry.
Flip and cook for another 2 minutes, place on baking sheet in oven to keep warm.
Serve with extra berries on top with syrup of your choice.

Sunday, February 6, 2011

Chocolate Doughnuts for Your Valentine!

Valentine's Day gets a bad rap.

It's actually super cute and pretty! Who doesn't love pink and all those hearts??

These doughnuts take pink, hearts, CHOCOLATE, and Valentine's Day and wrap them into one tiny doughnut of happiness.

Chocolate Doughnuts
Recipe from dawn finicane of
1 ½ cups cake flour
½ cup dutch process cocoa
¾ cup sugar
2 ts baking powder
1 ts sea salt
¾ cup buttermilk, room temp
2 eggs
2 TB butter, melted
1 ts vanilla
(I added about ½ cup of chopped semi-sweet chocolate)

Preheat oven to 425. Spray donut pan lightly w/ non stick spray.
In a small bowl beat the eggs and vanilla.
In a large bowl mix the flour, cocoa, sugar, baking powder, and salt. Then add in the buttermilk, stir a bit, then add in the melted butter, and finally add egg mixture. Mix till just combined; no need to overmix. Fill each donut mold about 2/3 full (I overfilled, who cares, it was fine). Bake about 7 – 10 minutes. Remove from pan and place on cooling rack. It’s best to place parchment paper underneath cooling racks to make it easier to drizzle the donuts with Ganache.

Happy Valentine's Day...even if you're celebrating alone :)

Tuesday, February 1, 2011

Dragon Fruit Salad with Strawberries (Pitaya)

Happy Chinese New Year to all who are celebrating!

I've always wanted to try Dragon Fruit so when I saw it on sale for Chinese New Year at the grocery store I thought this is my chance.

I decided to make a simple salad with Dragon Fruit and Strawberries tossed with some Organic Honey.

I was really inspired to use the Strawberries with the Dragon Fruit because I love the way those colours look together. I have a beautiful Black and White Polka Dot Dress that I always wear with red shoes and red lipstick so this salad is very fashion-friendly to me.

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