Crème Brûlée

You mean you can actually make that stuff at home? Isn’t Crème Brûlée supposed to be that expensive dessert at all of the fancy restaurants, not something that a teenager whipped up at home? Think again. I, a teenager, whipped this up at home. It was relatively easy to make, cheap to make, and to die for. What else could someone want?

Crème Brûlée

Ingredients:

8 egg yolks

2 cups heavy cream

7/12 cup granulated sugar (so basically 1/4 and 1/3)

1 teaspoon vanilla extract

Makes 6

Directions:

1. Preheat the oven to 300ºF.

2. Whisk 1/3 cup of sugar and egg yolks together until combined.

Step 2

3. Add the cream and vanilla.

4. Strain into a large bowl to get rid of all of the bubbles. Remove the remaining bubbles from the top with a spoon.

Step 4

5. Pour mixture into 6 custard cups. Set custard cups in a baking pan filled with enough hot water to cover the cups halfway. Bake the custard cups in the baking pan for 50-55 minutes. (Just enough so the sides are firm and the inside jiggles when you move the cups.)

Step 5

6. Cool for at least an hour.

This one has a heart in it! ♥

7.  When they are done cooling sprinkle the remaining 1/4 cup sugar on the tops.

8. Either use a small hand torch or broil in a toaster oven until the sugar has caramelized.

9. Cool completely and serve.

That’s it! So much simpler than you had expected, right?

Buttermilk Pancakes

Buttermilk Pancakes… delicious!

My family has been eating these buttermilk pancakes for a few years now and they absolutely love them. They are good with pure maple syrup, berries, or sugar on top. (By “they” I mean the pancakes, not my family. Just wanted to make things clear…)

Makes 12 Servings

Ingredients:

3 cups buttermilk

3 cups all- purpose flour

3 eggs

1/2 cup milk

1/3 cup butter, melted

3 tablespoons sugar

3 tablespoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

A little bit of oil so the pancakes don’t stick to the pan

 

Directions

1. Combine all of the dry ingredients in a large bowl. Beat the wet ingredients together in a separate bowl.

Step 1

 

 

 

 

 

 

 

 

2.  Lightly oil a heated griddle or a frying pan. The temperature should be medium high.

3. Mix the wet mixture into the dry. Stir until there is no more visible flour.

Step 3

 

 

 

 

 

 

 

 

4.  Scoop or pour about 1/2 cup of batter on the griddle for each pancake. Cook on both sides until they are golden brown.

Step 4

Mmmmmm….

They don’t take long to make; try them. I guarantee that you will love them. 🙂

Red, White, and Blueberry Shortcake

Red, White, and Blueberry Shortcake

This is so yummy. It can be eaten any time of the year (regardless of the colors) and any time of day. I had it for breakfast!

Makes 5

You will need:

5 slices of Heavenly Angel Food Cake

1 cup of strawberries, halved

1 cup of blueberries

2 teaspoons sugar

whipped cream

Directions:

1. Mash the strawberries and 1 teaspoon of sugar together.

Step 1

2. Mash 1/2 cup of blueberries together with the remaining sugar. Don’t worry, it’s supposed to look disgusting. This part gets covered with whipped cream later.

Step 2

3. Spread the mashed blueberries over a slice of cake.

4. Cover the mashed blueberries with whipped cream.

5. Scoop 1/5 of the mashed strawberries and 1/5 of the whole blueberries over the whipped cream.

Ta-da!

Let me know what you think below!

Heavenly Angel Food Cake

The angel food cake on the right looks pretty good, right? It was purchased at Wal-Mart and trust me, this cake is the exact opposite of heavenly. Read the ingredient list that follows and determine for yourself if this cake should be sold in stores.

EGG WHITES, SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CANOLA OIL AND/OR SOYBEAN OIL, SALT, CORN STARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, SOY LECITHIN, BAKING SODA, FUMARIC ACID, PROPYLENE GLYCOL, SODIUM PROPIONATE PRESERVATIVE, SODIUM ALUMINUM SULFATE, PARTIALLY HYDROGENATED COTTONSEED OIL AND/OR PARTIALLY HYDROGENATED CANOLA OIL, NATURAL AND ARTIFICIAL FLAVOR, SODIUM LAURYL SULFATE, CARAMEL COLOR WITH SULFITES, ETHYL ALCOHOL, TBHQ PRESERVATIVE, CITRIC ACID, PRESERVATIVE.

Stop. Go back and actually read it. Don’t just skim over it this time.

People have boycotted shampoos and toothpastes for ingredients like sodium lauryl sufate because it causes cancer in some people. Can you imagine what would happen if we actually ate it? Think of how many people do. Instead of finding a cure for cancer, why don’t they just remove harmful ingredients from products sold in stores?

Nevermind. Now here’s the recipe.

YOU WILL NEED:

About 1 dozen eggs or 1 1/2 cups egg whites

1 1/4 cups confectioner’s sugar

1 cup granulated sugar

1 cup all purpose flour

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

DIRECTIONS:

1. Separate the eggs until you have 1 1/2 cups of egg whites. Measure out the eggs as you crack them so you don’t waste any. Save the egg yolks for something I’ll be posting in a few days :). Let the eggs stand at room temperature for half an hour.

I had so many eggs from my hens, I had to use some up. Guess what I decided to make with them?

cracking an egg

Step 1

2.  While waiting, sift together confectioner’s sugar and flour three times and set aside. Preheat the oven to 350°F.

Step 2

3. Add the cream of tartar and extracts to the eggs and beat on high speed.

Step 3

4.  Gradually add the sugar and continue beating until stiff peaks form.

Step 4

5. Fold the flour mixture into the eggs, about 1/4 cup at a time. Fold just until the flour is no longer visible.

Step 5

6. Bake the cake for 40-45 minutes or until the cake springs back when you touch it.

7. Invert pan and cool completely before removing from pan.

After I tried the first bite of this cake, I knew I would never be able to eat a store-bought angel food cake again.

Espresso Frappe

This iced coffee drink is so easy to make, all you have to do is gather all of the ingredients and blend. It’s so much cheaper to make your own rather than going to a coffee shop and paying a ton of money for something half as good as this

!Makes: 2 large drinks

You will need:

2 cups ice

1 cup cold espresso (look on the package for brewing instructions)

3/4 cup milk (skim, soy, whole, whatever…)

a pinch of xanthan gum or a teaspoon of dry fruit pectin (so it doesn’t separate)

Optional-whipped cream (homemade is the best)

chocolate syrup

other tasty toppings

Directions:

1. Blend all of the ingredients together until smooth.

2. Serve immediately (maybe with whipped cream…)

Whipped cream and chocolate syrup with ground coffee beans, sugar, and chocolate on an Espresso Frappe.

Try coming up with your own variations such as blending in vanilla extract or chocolate chips. What kind of variations did you come up with? Share them with me below and my mom and I will taste test them; the best will be featured on my blog!

~The Daytime Cook

PS: You might want to wipe off that whipped cream mustache. 😉

Apricot Yogurt Scones

Apricot Yogurt Scones

I apologize for not posting any recipes yesterday or the day before. These scones will make it up to you though!

Makes 8 scones

You will need:

1 large egg

2 cups whole wheat flour

1 1/4 cups of diced apricots (about 4 whole apricots)

3/4 cup plain yogurt

1/4 cup honey

1/4 cup milk

5 tablespoons frozen unsalted butter

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

1. Preheat oven to 400°F.

2. Whisk together the flour,  cinnamon,  honey, baking powder, baking soda, and salt in a large mixing bowl.

Step 2

3. Shred the frozen butter in your food processor. This will make the scones flaky. Mix the butter lightly into the flour/honey mixture.

4. Add the apricots and toss lightly to combine.

Step 4

5. In a separate bowl, whisk together the yogurt, milk, vanilla, and egg.

Step 5

6. Combine the two mixes just until there is no flour visible.

Step 6

7. Line a baking pan with parchment paper. Use a half-cup scoop to drop the dough onto the baking pan about 1″ apart.

Step 7

8. Gently pat each mound into a disk.

9. Bake for 18-25 minutes the scones are firm, have golden tops, and are browned on the bottom.

Apricot Yogurt Scones fresh from the oven!

These scones are best served warm.

~The Midnight Baker

adapted from: Faith in the Kitchn

Homemade Corn Tortillas

Using a tortilla press to make homemade corn tortillas.

They take a bit of time to make, but the effort is totally worth it!

Makes 16 5-6″ tortillas

You will need:

2 loose cups of Instant Corn Masa Flour

Note on buying Instant Corn Masa Flour: Only buy Instant Corn Masa Flour with two ingredients, corn and lime. The brand that I purchased is MASECA Masa Instantanea De Maiz.

1 1/4 cups of water

1/4 teaspoon of salt

How to prepare:

1. Combine masa flour, water, and salt in a mixing bowl.

Step 1

2. Mix thoroughly for about 2 minutes until it is a soft dough. I used my hands because it was way easier and reminded me of playing with Play-doh! If the dough feels a bit too dry, add water 1 tablespoon at a time.

Step 2

3. Divide dough into 16 balls. Cover with a damp cloth so they don’t dry out.

Step 3

4. IF YOU HAVE A TORTILLA PRESS: Place a thick sheet of plastic wrap on the bottom and place a ball on top. Cover with another sheet of plastic wrap and press until the tortilla is 5-6″ across.

IF YOU DON’T HAVE A TORTILLA PRESS: Maybe you can try to roll them out with a floured rolling pan. I don’t know.

Step 4

5. Careful not to tear them as you peel them off of the plastic.

Step 5

6. Preheat an ungreased skillet or griddle. Cook the tortillas for about 50 seconds on each side over medium high heat. When you remove them from the heat, cover them with a cloth napkin to keep them warm and soft. Continue with each one until they are all cooked.

Step 6

To store:

Tortillas will stay fresh in a sealed plastic bag for up to a week in the refrigerator.

I hope you had fun making your tortillas,

The Daytime Cook.

Portobello and Pepper Tacos

Portobello and Pepper Tacos

These tacos are not only healthy, they are also colorful and delicious.

Makes 8 Tacos

What You Need:

8 Corn Tortillas, best with Homemade Corn Tortillas

2 Portobello Mushrooms, chopped

2 Poblano or Anaheim Peppers

1 Bell Pepper

1 Avacado (optional)

1 cup Mozzarella Cheese, shredded

Juice of 1 Lime

2 Tablespoons Sour Cream

2 Tablespoons Coconut Oil

1 Tablespoon Plain Yogurt

1 Tablespoon Cilantro, chopped

1 Teaspoon Cumin1 Teaspoon Paprika

How to Prepare:

1. In a small bowl whisk the sour cream, lime juice, yogurt, and spices. Refrigerate.

Step 1

2. Grill the peppers whole, and then chop into about 1″ pieces.

Step 2

3. Sautee the mushrooms dry or add the coconut oil now.

4. Add the cilantro and peppers to the mushrooms. If you haven’t added the oil yet, do so now.

Step 4

5. Sprinkle the shredded mozzarella cheese over the corn tortillas. Scoop some of the pepper mixture over the cheese and drizzle with the cream sauce. Add sliced avocado (optional).

Step 5

Note: For extra flavor serve with Maria’s Salsa Verde.

~The Daytime Cook

Maria’s Salsa Verde (Tomatillo Salsa)

Our friend Maria makes the best Mexican food that I have ever tasted. She visited us this spring and taught me how to make her delicious tomatillo salsa. Contrary to popular belief the tomatillo (pronounced tome-a-tee-yo)is not a”little green tomato”, it is a medium sized sticky fruit from the Mexican groundcherry. Out of all of the tomatillo salsa recipes that I’ve tried, this one is the best!

You Will Need:

About 20 skinned and washed tomatillos

Between 1/2 and 5 halved and washed jalapenos WITH SEEDS (so 1/2 of one if you like mild salsa or 5 if you have very, very good “spice tolerance”)

2 cups of water

Cilantro, white onion, and salt to taste

How to Prepare:

1. Bring the water, tomatillos, and jalapenos to a boil in a saucepan. Once boiling place a lid over them and cook for another 5 minutes.

Step 1

2. Chop the cilantro and the onion. Experiment with how much you use, everyone’s different.

Step 2

3. Drain the tomatillos and jalapenos. Place half of them into a food processor and blend.

4. Add the onions, cilantro, and remaining tomatillos and jalapenos into the food processor. Add salt and blend.

Step 4

5. Chill and serve.

Yummy salsa and corn chips.

NOTE: Please do not ask me how long this salsa keeps. I honestly don’t know because it’s always gone within a few days. However, the longer it sits, the stronger the flavors become.

Enjoy your salsa,

The Daytime Cook