- Find a job in San Francisco and move there
- Heal the stress fracture in my leg and run a half marathon fall 2010
Wednesday, December 30, 2009
Tuesday, December 29, 2009
Monday, December 28, 2009
Saturday, December 26, 2009
Friday, December 25, 2009
Wednesday, December 23, 2009
Monday, December 21, 2009
7tbls unsalted butter, melted
1/2 cup fair trade, organic dark chocolate chips
1.5 cans organic sweetened condensed milk
Thursday, December 17, 2009
Bring cream, butter and salt to a boil in a small saucepan. Remove from heat and set aside.
In a medium saucepan, bring sugar, agave and water to a boil, stirring just until the sugar is dissolved. Then continue boiling without stirring until the mixture is a light golden color and a candy thermometer reaches 250 degrees. Don’t worry how long this takes – some recipes say it takes 10 minutes and others say up to 45 minutes. The important thing is that it reaches 250 degrees and is a light golden caramel color.
When this happens, carefully stir in the butter/cream mixture. The caramel will bubble up, so be careful. Stir constantly and continue to cook until the mixture reaches 248 degrees.
Then pour into the prepared baking dish and let cool at least 2 hours (LF note: I probably let it go more like 3 or 4. It's easier to slice that way). Sprinkle the top of the caramels with a generous amount of nice sea salt. When the mixture has set, cut into pieces and wrap in parchment paper. (LF note: try to to handle the caramels to much when cutting a wrapping since the body heat from your hands will soften them).
Wednesday, December 16, 2009
Grease 9-inch round cake pan (or in my case, the heart pan my Mom gave me a couple years back) with organic olive oil spray (I really hate to use cooking spray and such but I just haven't weaned myself off its convenience, not yet anyway).
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, combine the yogurt, sugar, lemon zest and eggs, stirring to mix well. Add the flour mixture and stir to just combine. Add the oil and stir well.
Pour into the prepared pan and bake for 25-35 minutes, until cake tester inserted in the middle comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and invert onto wire rack.
Flip back over so that rounded top is up. Set the rack over a pan or large plate.
In a small bowl, whisk together the syrup ingredients and spoon the syrup slowly over top of warm cake.
Let cake cool completely.
In a small bowl, combine the glaze ingredients. Whisk well so that sugar is completely dissolved. Spoon the icing over the cooled cake.
Cake can be served immediately, but glaze will be set after about 1 hour.
Tuesday, December 15, 2009
3/4 cup wheat bran
3/4 cup skim milk
1/3 cup molasses
1/3 cup natural cane sugar
1 tsp freshly grated ginger
1-1/4 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1-1/2 cups fresh cranberries
Preheat oven to 400°F.
In large mixing bowl, combine pumpkin purée, wheat bran, eggs, buttermilk, molasses, sucanat or cane sugar, and grated ginger. Whisk together.
In separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
Stir dry ingredients into wet, mixing well. Add cranberries to mixture and stir.