Microwave Apple Crisp

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eugenie apple crisp

Since Thanksgiving is around the corner, I thought I’d introduce the microwave version of my favorite Thanksgiving dessert.  All you need is six ingredients and about fifteen minutes.  It’s easy, delicious, and fast, and it makes just enough for one satisfying serving, unless you want seconds.

Ingredients:

1 apple

2 tablespoons quick oats

2 tablespoons all-purpose flour

1 tablespoon brown sugar

1 tablespoon melted, unsalted butter

1/8 teaspoon ground cinnamon

Optional: A nice heaping of whipped cream or ice cream!  It tastes so much better with cream!

Instructions:

1. Peel the apple.  Core it, then slice it thinly. This will be your filling!

2. Mix the rest of your ingredients (quick oats, brown sugar, flour, cinnamon, and butter) in a mixing bowl.

3. Put your apple slices in a microwave-safe mug.  Make sure your mug is big enough that the apples fill less than half-way.  A bowl works too!  (The apple slices will have shrunk by the end, but you don’t want them to go over the edge of the cup while they’re cooking.)  Cover it, and microwave for 30 seconds.

4. Spoon your oat mixture over the top.  Try to make it even.  Now microwave for a full minute.

5. Let it sit for a few seconds so it doesn’t bubble over the edge of the mug, then microwave for another 30 seconds.  Repeat once more.  Now you’re done!  Once it’s cooled, you can dig in!  Doesn’t that smell delicious?

Credit: http://eugeniekitchen.com/apple-crisp/

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Chilled Cucumber Salad

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These chilled garlic soy cucumbers are a refreshing snack for any hot summer day! Make a batch to accompany your next summer meal!

Cucumbers are perfect as a light appetizer.  They’re refreshing, they aren’t too filling, and they taste surprisingly good.  Also, they’re really easy to make.  No stove required!  You may have seen chilled Cucumber Salad as an appetizer at a Chinese restaurant.  Now you can make your own!

Ingredients:

1-2 large seedless cucumbers

2-3 cloves of garlic

Soy sauce ( start with a 1/2 cup, then add to taste)

Rice vinegar (start with a 1/2 cup, then add to taste)

Chili oil (Optional, but delicious)

Directions:

1. Peel the cucumber first if you don’t like the skin.  Otherwise, just wash it, and then slice it into pieces 1/3-1/2 inches (or around 1 cm) thick.

2. Dice the cloves of garlic.

3. Put the garlic and the cucumber into a large bowl.  Add the soy sauce, rice vinegar, and chili oil to taste.

4. Toss gently.  That’s it!  You’re done!  Now enjoy!

Wasn’t that easy?

Credit: my mom and Allison

Photo credit: http://www.tablefortwoblog.com/chilled-garlic-soy-cucumbers/

Dolce Potato Mash

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No, it’s not sweet potato mashed potatoes, it’s Dolce Potato Mash and it only takes one Friends episode to make.This particular recipe serves 8, so tell that ninth friend to spend his Thanksgiving somewhere else.

Anyway, between passively watching football and catching up with correspondence (just a euphemism for procrastinating), run down to your nearest Trader Joe’s or Associated or Gristede’s for the following ingredients:

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  • 3 pounds of sweet potatoes, peeled and cut into symmetrical 1″ by 1″ cubes (or chunks in an assortment of sizes)
  • 1/2 stick of butter
  • 1 banana, sliced
  • 1 orange, zested and juiced
  • 1 cup of chicken broth
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of grated nutmeg (opt., aka only if you’re feeling fancy)
  • Salt and pepper

And here we go.

  1. Boil potatoes until as tender as a first kiss. Drain and reserve.
  2. Return the pot to the stove top over medium heat.
  3. Add butter and bananas into the pot.
  4. Cook bananas for 5 minutes before adding the orange juice to the pot, reserve the zest.
  5. Allow the juice to cook out (this typically takes 1 minute).
  6. Add potatoes to the pot, as well as the stock and sugar.
  7. Mash potatoes, banana, stock, and sugar together until more combined than the Boleyn blood line.
  8. Season with nutmeg, salt, pepper, and orange zest, to your ultra-refined taste.
  9. Mash to combine spices.
  10. SERVE!

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There you have it, your first Friendsgiving dish! Hope you enjoyed this recipe (discovered a la Food Network), and stay tuned for more posts!

Halloween Tip #3: Tim Tams and Kit Kats

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Tim Tams and Kit Kats are both chocolate-covered wafers.  They’re good for snacking.  But there’s more than one way to use these Halloween leftovers!

1. As a Drinking Straw

Simply bite off both ends, dip it into a drink of your choice (I’d recommend coffee, milk, or hot chocolate), and voila!  A straw! There’s nothing better than getting a sip of hot chocolate through the wafer. And you can even eat the wafer “straw” afterwards.  Slightly melty, and full of the drink of your choice…  If you haven’t tried it yet, it’s amazing.

2. Stirring Sticks

You could also simply use them as stirring sticks; the chocolate melts perfectly into hot drinks, but I still prefer the straw.

Photo Credit: http://productsfromnz.com/1900+Tim+Tams+Biscuits+(Cookies)

Wikipedia

Halloween Tip #2: Reeses!

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Halloween instantly brings to mind Trick or Treating!  And that means lots of candy.  One of my favorites is Reese’s Peanut Butter Cups.  To get into the spirit for Halloween (or to get rid of that mountain of candy you’ve accumulated), here are 3 quick tips on how to further incorporate these bits of chocolate-y, peanut-buttery goodness into your life.

1. Hot Cocoa

Next time you’re settling down for a cup of hot chocolate, add a Reese’s to your cup before you add your cocoa powder mix, marshmallows, and boiling water.  It’s delicious!

2. Waffles/Pancakes

Right after you pour your batter into your waffle-maker, pop a handful of these on too!

If you’re making pancakes, you can use Reese’s Pieces, or chop your Reese’s into smaller bits, and sprinkle them into your batter.  Then make pancakes as normal.

3. Cupcakes/Muffins

Just before you pop your next batch into the oven, press a Reese’s right into the middle of each muffin!  When it’s done, you’ll have a bite of molten chocolate and peanut-butter filling as a surprise for whoever you want to impress!

Idea Credit: Ellen Krantz

Pavlova Cake Recipe

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Hello Readers!

Here is an amazing cake recipe. Pavlova cake is a meringue based cake that is extremely light, super easy to make and its taste can be changed by whatever fruit you decide to put on it. There are some recipes out there online but having done the cake more than 10 times now. I’ve decided the recipe below is the one to follow.

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What you need:

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

What do with it:

Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Serves 6 to 8.

Microwave Choco Pudding

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It’s still early in the school year, but that dreaded time has come. Midterms. In between study sessions, I find myself craving something sweet and easy. What’s easier than a chocolate pudding you can whip up with a microwave in about 15 minutes? This recipe makes 4 servings, so share some with your study group!

Serving size: 4 cups of puddin

Ingredients:

  • ​1/2 cup white sugar
  • ​1/3 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • ​2 cups milk
  • ​2 teaspoons vanilla extract
  • Optional: (for toppings) chopped bananas, sliced almonds, caramel drizzle

Instructions:

  1. Whisk the dry ingredients together in a microwave-safe bowl.  Add the milk in a little at a time to avoid lumps.
  2. Cook everything for one minute.  Stir, then cook again for another minute.  Stir.  Continue microwaving for one-minute intervals, and stirring until the pudding looks shiny and thick.
  3. Then stir in the vanilla.
  4. Carefully place a piece of plastic kitchen wrap smoothly onto the surface of the pudding.  This will prevent a rubbery layer of “skin” from forming.  Chill in the refrigerator.  Once the pudding has set, it’s ready to serve!
  5. Stir in chopped bananas and sliced almonds or whatever you feel goes with chocolate pudding!

Enjoy!

Source: AllRecipes.com