Pepinos con limón y chilito piquín
cucumbers with lime juice and chili powder
I’ve got to try this. It reminds me of a Korean dish made with cucumber slices and hot chili flakes, but we use vinegar for the acid instead of lime juice. It’s just as easy to make and very refreshing in hot weather.
One way to use up any leftover bubbly from the weekend: Champagne marshmallows
Christmas Candy: Peanut Butter Ball Edition
The peanut butter ball, also known as Buckeye Candy if you A) are from Ohio or B) just can’t be bothered to dip the balls completely in chocolate. I love them and this is the time of year I spend making tin after tin full of them. However, it’s important to note that in perusing various recipes online I have found that most call for way too much sugar and not enough butter. I like mine to have a creamier consistency. You know, so you don’t feel like you are going to choke to death on dry peanut butter while eating them.
Behold, my fail safe Peanut Butter Ball Recipe:
2 cups peanut butter
3/4 stick of softened butter
2 cups powdered sugar
1 bag of melting chocolate
Mix peanut butter and softened butter, add powdered sugar until fully incorporated. Chill. Roll into balls. Chill again before rolling in melted chocolate. (I use Wilton Candy Melts.)
Reblogging from my long ago neglected food blog because I’m making these right now for gifts and you need this recipe in your life.
Ogre Eyes Hot Cocoa
Yields 8 servings.
Lavender Hot Chocolate
Yields: 2 servingsOriginal recipe here.
Notes: since the lavender is fragrant, adjust the amount according to your preference. For a creamier hot chocolate, a 1:1 ratio or dark to milk chocolate can be used.
For the hot chocolate:2 cups whole milk3 oz. dark chocolate (70% cacao)1 oz. milk chocolate1/4 tsp. lavender buds
For the whipped cream:1/2 cup cold heavy whipping cream1/4 tsp. vanilla extract or seeds from 1/4 of a vanilla bean pod1/2 tbsn. sugar
For the whipped cream, place the cold cream, vanilla and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use. For the hot chocolate, beat the milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from the heat and let the lavender steep for 5 minutes. Strain the lavender and return the milk to the saucepan. Over medium heat, add the chocolate and mix until the chocolate is melted and incorporated. Whisk the milk mixture for 10 - 20 seconds or until frothy. Pour into a large mug and serve with a dollop of whipped cream.
This looks soooo good.
Doesn’t that look gorgeous and tasty?
Serves 4, active time about 30 minutes, total time about 1 1/2 hoursIngredients:For the Crust
In bowl of food processor, combine white rice flour, cheese, tapioca starch, sweet rice flour, rosemary, and salt. Pulse to combine.
Add butter. Pulse until no large pieces remain. Add water, run food processor until dough forms.
Lightly spray a 10-inch tart pan. Pinch off one-tablespoon pieces of dough and place into bottom of tart pan. When all dough is in the pan, press dough down to cover bottom and sides of the pan. Lightly cover pan with plastic wrap and freeze tart for 30 minutes.
While tart is chilling, begin the filling: Melt butter in heavy-skillet over medium-high heat and add onions. Stir onions frequently. When onions begin to brown, reduce heat to low. Cook, stirring frequently until onions are soft and very brown, about 30 minutes.
Preheat oven to 375 degrees F. Remove tart from freezer and pull off plastic wrap. Bake tart until lightly golden brown, about 20 minutes. Remove tart from oven and place on wire rack. Increase oven temperature to 425 degrees F.
Bake until tomatoes soften, about 18 minutes. Place tart on wire rack to cool for about five minutes before cutting. Chop basil and sprinkle over tart. Cut tart into wedges and serve.
Iced Green Tea Elixir with Ginger & Lemon
makes 3 quarts
1/4 ounce good quality Chinese green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate syrup or pomegranate molasses, without any added sweeteners
3/4 cup ginger syrup, recipe below
Mint, to garnish
Lemon slices, to garnish
Pomegranate seeds, to garnish
Place the tea leaves in a large bowl. Heat 3 1/2 cups of water to about 170°F. (Or bring to a boil, then let cool for 5 minutes.) Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.
Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let sit overnight in the refrigerator.
Serve over ice with a lemon slice and fresh pomegranate seeds, or a handful of muddled mint.
makes about 5 cups
1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water
Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.
Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.
The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.
Optional: Try this tea in a bourbon cocktail — incredibly good. Shake up 1 ounce bourbon with 4 ounces iced tea and a handful of mint. Strain and serve over ice with lemon.
Although sometimes you may want all 24 cupcakes from the recipe, your body will say otherwise. How Sweet It Is, one of my personal favorite food blogs, came up with an easy solution to satisfying your sweet tooth without sabotaging your diet. Recipe makes two, perfect for you and your love. Recipe and pictures here.
One Bowl Vanilla Cupcakes for Two
Recipe from How Sweet It Is.
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk
Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.
Icebox cakes are super easy to make. Plus, you get to avoid turning on the oven when it’s a 90+ degree day.
No-Bake Strawberry Icebox Cake
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
One of the great things about being a female in America is that you are pretty much expected to be completely hairless (aside from the hair on your head, of course), especially in the summer months.
Let’s face it: shaving gets kind of expensive, hairs grow back fairly quickly, plus, who wants to risk getting nicked? Getting waxed is pretty expensive, too, ESPECIALLY if you’re getting your entire body done, and it is painful!
The solution? Sugaring! I was recently looking into getting sugared, as it is supposedly less painful, and it is ALL NATURAL! After doing a few searches, I found out that wax is really easy to make at home, and super cheap!
to make sugaring wax, you will need:
- glass container for wax (I use Ball jars)
- candy thermometer (or a meat thermometer that goes up to 250; digital is best)
- 2c sugar
- .25c vinegar
- .25c water
Over LOW heat (this is VERY important—I used high heat the first time to get it over with, and ended up with a lot of crystallization), bring sugar, vinegar, and water to a boil, stirring frequently, until mixture reaches 250F OR a light amber color, and immediately turn burner off. CAREFULLY pour mixture into container and let cool. (this makes enough to fill 2 jars)
If you get the recipe wrong (you will know once you try to wax), just re-try! I had to do it like three times before I got it right. Patience and low heat are key!
to remove hair, you will need:
- sugaring wax
- tongue depressors
- cotton strips (I bought a $5 sheet at Target and cut it into strips!)
- washcloth with warm water
make sure the area to be waxed is exfoliated, clean and dry. lightly apply cornstarch, and then with the tongue depressor, apply a tiny amount of sugar in the direction of the hair’s growth. gently press a cotton strip to the wax, pull your skin taut, and remove the strip, pulling in the opposite direction of hair growth. if there is any residue, wipe it off with the washcloth.
it is so easy and relatively pain-free (I mean, it is still going to sting since you’re ripping hair out of your follicle, but it hurts far less than a traditional wax). I was actually able to wax my arms, legs, and bikini line by myself! I’m a big wuss, too. If you’re prone to ingrown hairs, be sure to exfoliate a lot with a gentle scrub. I always rub witch hazel onto my skin, so you can do that, too.