Sunday, March 26, 2017

Breakfast Energy Yogurt

Not every recipe requires sauteing, baking, mixing, and transforming. This is more of an 'assembly' recipe but I promise you this will become your go-to breakfast. It's so fresh and healthy it will really kick-start your morning in the right direction. Feel free to swap put the berries for whatever you want, I just prefer the strawberry/blackberry combo.




- 8oz plain Greek yogurt
- 4-5 strawberries, diced
- 4-5 blackberries, diced
- 1 teaspoon honey
- 2 tablespoons chopped pecans

1. Pour the yogurt in a bowl and drizzle with 1/2 teaspoon of the honey. Layer the diced strawberries, blackberries, and pecans and then drizzle with the remaining 1/2 teaspoon of honey.

2. EAT!

Friday, March 24, 2017

Irish Soda Bread

8%.

According to Ancestry DNA that's how much Irish DNA I have in me. Now, my great-grandfather came to America directly from Ireland, but as you can see while I grew up celebrating Irish heritage when you break it down to genes I'm only a whopping 8%. This has become particularly funny because a few years before I had this knowledge, I decided to get three shamrocks tattooed on my right wrist. So now I say that my wrist accounts for my 8% Irish heritage.

But this won't deter me from making Irish Soda Bread every year. Growing up I thought there was something extra special in the ingredients. Soda bread?! Is there Sprite or club soda in it?! Spoiler Alert: No! It's just that the leavening agent is baking soda. There's your soda. But it does have raisins in it and 4 tablespoons of sugar which makes this a tad sweet that pairs perfectly with cold fresh butter. I typically would have this with tea or coffee as a snack, and not as a bread with dinner but you can do what you want.

- 4 cups flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 tablespoons cold butter, cut into 1/2 inch pieces
- 1 3/4 cups cold buttermilk, shaken
- 1 large egg, lightly beaten
- 1 cup raisins


1. Heat oven to 375. Line a baking sheet with parchment paper. If you don't have parchment, I just greased the bottom of my pan so the bread won't stick.

2. Combine the flour, sugar, baking soda, and salt with an electric mixer with the paddle attachment. Add the butter and mix on low until the butter is combined.

3. Lightly beat the egg in the buttermilk and with the mixer on low speed pour into flour mixture. Mix the raisins in a tablespoon of flour and add into the dough.

4. Flour your counter-top and your hands. Dump the dough on the flour and lightly knead a few times until you get a round loaf. It will be very sticky at first so make sure you have enough flour so it doesn't stick to your hands.

5. Place the loaf onto the baking sheet and cut an 'X' into the top with a serrated knife. Bake for 50-55 minutes, until a knife comes out clean.

Source: Barefoot Contessa


Monday, March 6, 2017

Chocolate Snacking Cake

Did you catch the name of this cake?

It's not birthday cake, not special occasion cake, not retirement part cake. Just snacking cake. So that means the only purpose this decadent dark chocolate cake serves is to be there when a snacking craving hits. This is supposed to be served cold, the frosting is dense, more fudge-like than frosting.


Cake
-3/4 cup unsweetened dark cocoa powder
-3/4 cup flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-3/4 cup butter, room temperature
-1 cup sugar
- 3 eggs
-1 teaspoon vanilla extract
- 1/2 cup sour cream

Frosting
-1 cup heavy cream
-6 oz semi-sweet chocolate chips
-1/2 cup powdered sugar
-1/3 cup dark cocoa powder

1. Heat oven to 350.

2. Grease your baking pan. Original recipe calls for a 7 1/2 and 11 1/12 pan, but I used an 8" round pan. Whatever you use, just adjust your baking time depending on the thickness of the batter.

3. Combine the cocoa, flour, baking powder, and salt.

4. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then beat in the vanilla. Reduce the speed and add in the flour mixture alternating with the sour cream, starting and ending with flour.

5. Pour batter into pan and spread evenly. Bake 45 minutes, until knife comes out smoother. Again, if you use a larger pan you'll reduce the cook time.

6. Make the frosting by heating the cream in the microwave for 2 minutes. Add the chocolate and let stand for 10 minutes then stir until smooth and melted. Add the powdered sugar and cocoa and stir until smooth. I actually needed to add more of both of these, the frosting was too runny for some reason. Once you've reached the desired consistency spread onto a cooked cake. Store in the fridge and serve cold.

Source: The View from Great Island