Tuesday, January 29, 2013

Rainbow Cookies

Sprinkles for everyone!  Everywhere!  Throw 'em in your cookies!

For some reason, I'm really bothered when people call these particular sprinkles "jimmies."  They're not jimmies.  I don't have any legitimate reason why they're not jimmies but I just don't like it, ok?  I want to call them sprinkles and I want everyone else to call them sprinkles too.  The heart wants what it wants.

Unrelated to sprinkles, I'm finding it difficult to write this post while jamming out to some Backstreet Boys.  I created a BSB playlist a few weeks ago because lol, BSB!  But I've actually began rediscovering my very deep emotional connection to the Backstreet Boys.  BSB got me through some things in junior high and high school, man.  

It's not like I'm suggesting BSB wrote their songs about me.  I'm simply saying that I was probably on their mind when at least some songs were written.  And probably the Millennium album was heavily influenced by my beauty.  


So instead of talking about jimmies sprinkles, I find myself wanting to be shown the meaning of being lonely.  The heart what it wants.  

Here's the recipe!  

Ingredients: 

2 cups plus 2 tablespoons flour
1/2 teaspoons baking soda
1/2 tsp salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup M&M’s 
1/3 cup multi-colored sprinkles

Instructions: 
1.  Preheat oven to 325 degrees.  Line two baking sheets with parchment or silicon mat.  Set aside. 
2.  Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, whisk the butter and sugars until the sugar is dissolved and the mixture is glossy. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms (it may look crumbly at first, but it will come together)  Fold in the M&M’s and sprinkles.
3.  Using a 1/4 measuring cup, divide the dough (these cookies will be large).  Shape each portion into a ball with your hands then pull each ball into two equal pieces. Then, turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves back together**.  Place the dough rough-side up on a baking sheets.  Leave about 2 inches between cookies.  
4.  Bake for 12-15 minutes or until the edges are slightly brown. The centers should be
soft and look slightly underdone.  Do not over bake!  Let cool about 3-5 minutes on the cookie sheet before transfering to a wire rack to cool completely.  

Enjoy!  

**This technique seems a bit odd and isn't totally necessary to make a successful cookie.  It was my first time trying it but I do think it improves the texture of the cookie.  

Recipe barely adapted from How Sweet It Is.  

Sunday, January 27, 2013

January Birchbox Review


Have you heard of Birchbox?

Allow me to explain.  You request an invitation.  You wait anxiously for your invitation via email.  You think maybe this is an incredibly exclusive club.  You receive your invitation and confirm your subscription type (for me, I chose a $10 month-to-month).  You receive your first Birchbox!  
For $10 smack-a-roos, I get a box with about 5 sample-size beauty products chosen according to my account preferences once a month.   It includes a brief description of the products with further online info and tutorials, and should I fall in love with any of the products, I can order them directly from Birchbox, sometimes with a discount and free shipping.  
Being that one of my New Year's Resolutions was to spend money more frivolously, I thought this was a great way to spend $10 every month!  I kid.  It seemed like a great idea for me because I don't have the moolah to buy fancy products all the time.  So if I find one or two great products from Birchbox and decide to splurge and buy them, I can feel confident buying a product I've sampled and enjoyed.  

Let's get started:  
   
The lineup.  A selection of hair, face, and body products.

Harvey Prince/ Skinny Chic:

This is a perfume described as "a zesty blend of apple, mint and lotus blossom."  I'm not entirely sure I know what lotus blossom smells like and I couldn't detect any mint, per se.  First impression- it's certainly a strong, sweet scent.  I think I'd be more likely to wear it in summer.  It also alludes to keeping energy levels high and fighting cravings.  Yeah.  Sure.  I still ate three M&M cookies but I won't blame the perfume for that.  


100% Pure/ Nourishing Body Cream: 
Please excuse my un-polished nails.  

It's vegan!  Given the amount of butter I use, I don't think it's a surprise to anyone that I'm not vegan.  However, I do like knowing this hand-cream is made from vegan and organic products.  At least I'm not slathering some chemicals on my body.  And this stuff is thick and luxurious with an amazing coconut scent.  Loving it so far.  


Clark's Botanicals/ Smoothing Marine Cream: 



This one is the fancy schmancy face cream.  It's billed as an "exfoliating moisturizer" with glycolic acid.  It smells glycolic-y (which isn't necessarily a bad thing) and it tingles for a few seconds after applying.  This past week in Chicago has been frigid cold and I used this on a day that I desperately needed  moisture.  This certainly did the trick.  Being $115 at full price, I'm not entirely sold yet....


theBalm/ Put a Lid On It:  

This is an eyelid primer and I was most excited to try this product.  I have yet to find a primer that actually keeps my eyeshadow in place.  I kind of assumed it didn't exist.  I've only used this one day so far (not a long workday) but so far, so good.  A 10-hr workday will be the real test though.  

**2/8 Update: I've been using this daily and it's totally amazing.  Does an excellent job of preventing creasing and even works to hold some less expensive eye shadows that usually diminish throughout the day.  I'm in love.  


amika/ Color pHerfection Shampoo: 

Full disclosure, I haven't tested this yet but the description says it keeps hair color bright and shiny using omega acids and buckthorn berry oil.  It smells delightful and that is often all I need to be sold on a shampoo.  


So far, I'm pleased with my first Birchbox experience! It's a great selection of products and they're the perfect size for tossing in my purse.  Have you tried Birchbox? 




Thursday, January 24, 2013

Raspberry Walnut Bars

Welp, I love these.  Simple as that folks.  Aside from just being crazy stupid easy to make, they involve raspberry jam.  So obviously.


Just look at that vibrant jam!  Like a brushstroke of paint on a canvas of butter and oats and flour.  Be still my heart.  I should be a poet.  I have such a way with words and stuff.


And check out how super crafty I am.  These Raspberry Walnut Bars are just these Apricot Oat Bars in disguise.  So sneaky!  I should be a sleuth.  I have such a way with being sneaky and stuff.  

  
Speaking of being sneaky, you could probably pass these off as "breakfast" bars since there's fruit and fruit equals health.  Or you could pass these off as dessert because they're buttery and sweet.  Or you could pass these off as second lunch because that's a thing I just made up.  I have such a way of making stuff up and stuff.  

Here's the recipe!  

Ingredients:
Crust:
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon cinnamon
3/4 salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg
1 teaspoon vanilla extract

Filling
1 1/4 cups raspberry jam or preserves
1/2 pint fresh raspberries
1 Tbsp water (optional)

Instructions:
1. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch pan with cooking spray, set aside.
2. Prepare the filling in a small bowl. Mix together the jam and raspberries. If the jam needs help to loosen, add the water. Set aside.
3. In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts to combine. Add the butter, egg and vanilla and stir until all dry ingredients are moistened.
4. Lightly press half of the crust mixture onto the bottom of the prepared pan to make an even layer. Using a spatula, spread the filling over the crust. Cover the filling with the remaining crust mixture and gently press to flatten. Bake 30 to 35 minutes until golden brown. Allow to cool completely before cutting into bars.


Enjoy!

Recipe adapted from Giada DeLaurentiis
 

Monday, January 21, 2013

Chocolate Banana Bread with Almond Streusel

Banana bread is one of those things that I can easily eat way too much of.  Sorta like Goldfish crackers and M&M's.  My brain seems to have no sensor that tells my stomach I'm full and before I know it, I ate half a loaf of banana bread, one slice at a time.

It's the reason I try to give away baked goods almost as soon as they're out of the oven.  I'm too weak to resist the temptation.  I can't be trusted!

I've even resorted to hiding M&Ms in weird places so I forget that I have them and then only find them occasionally.  Like, in a drawer with Alka Seltzer and random screwdrivers.  Then it's a pleasant surprise when I stumble upon them later when I'm reaching for the Alka Seltzer.


You do the same thing right?  You hide your M&M's with screwdrivers?  Good.  Just checkin'.

So I probably wouldn't recommend hiding this banana bread with screwdrivers though.  Hammers, maybe.  Screwdrivers, no.  

So this is sorta my go-to banana bread recipe and then I sometimes jazz it up with whatever is around the house.  This time it was chocolate and almonds.  But use what ya' got girl.  Walnuts.  Dried fruit.  Peanut butter.  Or M&M's!  

Here's the recipe!  

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and mashed
1/2 cup semisweet chocolate chips

Streusel:
3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened
1/2 cup slivered almonds

Instructions:
1.  Preheat the oven to 350 degrees F and lightly spray two 9"x5" loaf pans with cooking spray.  Set aside.  

2.  Whisk the flour, baking soda, salt, and baking powder in a medium bowl to combine.  Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.  Do not overmix.  Fold in chocolate chips.  

3.  For the streusel, combine all ingredients in a small bowl until crumbly and well incorporated.

3.  Divide the batter evenly between loaf pans. Divide streusel evenly and sprinkle on top of loaves.  Bake 35-45 mins or until a toothpick in the center of the loaves comes out clean.  Allow to cool on wires rack before serving.
 

Recipe adapted from Brown Eyed Baker and Food.com

Wednesday, January 16, 2013

Homemade Peanut Butter

This is real life everybody!  I took some peanuts and I butter-ized them.  With success!  It wasn't even a little bit hard.  It was actually a lot of bit easy.  

And then I proceeded to just eat it from a spoon nearly every day.  Like it's a socially acceptable snack to just eat some peanut butter (and maybe some chocolate chips) from a spoon in your pajamas on a Tuesday night.

This is one of those recipes I envision myself making big batches of and handing out in adorable mason jars to friends and family with handmade tags and colorful twine.  The reality is that I own one mason jar that previously was used as a cup for cold beverages because I own almost exclusively coffee mugs and I have zero twine.  A girl can dream.    

Obviously, you can expect many more nut butters coming your way in the coming weeks.  Almond butter?  Heck yeah!  Cashew Butter?  Sure!  Hazelnut Chocolate Butter?  You betcha!  Macadamia Nut Butter?  I'm sorry, but no, macadamia nuts are expensive.


If someone is willing to fund the Macadamia Nut Butter then I will gladly make it.  I will accept cash or money order.  My estimate is $2,573.  It's a rough estimate obviously, including the price of twine.  We can talk numbers later.  

Here's the recipe!  

Ingredients: 
16 oz dry roasted salt peanuts
2 tsp cinnamon (optional) 

Instructions: 
1.  Place peanuts in the food processor and begin processing.  The process will happen in stages: crushed, paste, "dough-like" ball, then peanut butter.  Some recipes estimate about a 5 minute processing time but it took me about 2 minutes.  If your food processor gets too hot, stop for a few minutes and begin again when it's cooled.    
2.  When you've reached the final stage, process for about 1 additional minute to reach smooth consistency.  If using cinnamon, you can add it at this stage to incorporate.  
3.  Pour into a well sealed container and store in the fridge for a thick consistency.  Leaving at room temperature should yield a slightly runnier peanut butter.   Eat with a spoon.     

Notes
**I'm no food safety expert but I would expect that this peanut butter will keep in the fridge for a few weeks.  If stored at room temperature, I'd recommend about one week.

**The cinnamon flavor seems to intensify once the peanut butter sits in the fridge for a few hours.  It may seem meek upon first taste from the food processor but allow the peanut butter to sit and you should notice the flavor.   



Recipe from Averie Cooks

Monday, January 14, 2013

No Knead Bread

Can you smell the bread through your computer screen?  I'm wafting the scent your way.  It's magnificent.


This bread made be no-knead but I do need.  Ba-zing!

Remember when I resolved to make more bread in 2013?  Welp, I did it.  Boy did I do it.  I faced my fears with a defiant fist in the air and I dominated this bread.

I think it's because carbs just call to me.  I'm meant to coexist with carbs.  It's the cross that I bear.



What immediately drew me to this recipe was the "no-knead" aspect.  Being that yeast is finicky and proper kneading can sometimes make or break a loaf of bread, I was looking for a shortcut wherever I could get one.  At first, I thought maybe I was taking the easy way out.  I wanted to tackle bread so was this recipe a cop out?  

But then I thought, "No, I am a genius and this bread is amazing."  It was like sick torture waiting for the loaf to cool before slicing.  Actually, I almost skipped the knife entirely and just sunk my teeth in like a rabid animal.  Almost.  


I did what any sane person would do with bread fresh outta the oven.  I dunked it in warm marinara sauce for lunch.  And dinner.  And snack.  And second dinner.  And oh my god I ate a whole loaf of bread.  

Here's the recipe!  

Ingredients: 
3 cups all-purpose flour
1 1/2 cups water
1/2 teaspoon active dry yeast
1 3/4 teaspoon salt
extra flour (for dusting)


Instructions: 
1.  In a large bowl whisk together flour, salt, and yeast.  Add water and mix to combine ingredients, about 30 seconds to 1 minute.  The dough may seem too dry at first but it should come together as a sticky, shaggy ball.  

2.  Cover the bowl in plastic wrap and allow the dough to rise 12-18 hours (yes, hours).  I put my bowl in an OFF oven overnight for a draft-free, warm place.  

3.  Once the dough has risen, preheat the oven to 450 degrees.  Place an empty dutch oven (or large oven-safe pot and lid) in the oven to preheat.  **see note below

4.  While the oven and pot preheat, turn the dough onto a heavily floured surface (the dough will be sticky) and shape it into a ball.  Cover with plastic wrap and let the dough sit for 30 mins while the oven preheats.  

5.  Carefully remove the pot from the oven and place the ball in the pot, seam side down.  Place the lid on the pot and return to oven.  Bake for 30-35 or until loaf is well browned and crusty.  Cool completely before slicing.  

Enjoy!  

Notes:  
**I don't own a dutch oven or a pot that's oven safe to 450 degrees.  Instead, I used a Pyrex pie dish and an upturned steel bowl as a "lid."  Improvise if you have to but it's important to have a lid to allow the loaf to steam while baking.  

Recipe from Simply So Good.  

Wednesday, January 9, 2013

Product Review- Revlon Lip Butter

To say I've become a bit obsessed with makeup lately is an understatement.  In the years I've been doing my makeup, I basically resigned myself to some concealer, mascara, eyeliner and lip gloss.  Anytime I attempted to execute eyeshadow or god-forbid a smoke-eye, it inevitably ended with my face  in the sink as I washed off the wreck on my face.  I've been through a lot guys.  Life's not easy.

But then I found Tiffany D: http://makeupbytiffanyd.blogspot.com/  She's got some amazing tutorial videos (and a makeup collection to die for) and she's basically livin' the dream because her blogging and YouTube tutorials have taken her to collaborations with beauty companies and even her own product line.  Uh yeah.

So aside from harboring some MAJOR jealousy, she's inspired me to branch out and *gasp* wear lipstick! I grew up thinking lipstick was sorta old lady-ish since my first memories of lipstick are of my grandma's collection of assorted mauves.

Enter Revlon Lip Butter.
Of course one of my favorite beauty products would have the word butter in it.  Butter is an appropriate descriptor because these babies don't dry out lips like many lipsticks and they go on easy.

I think what I like the most about these is that you can build up the color.  If I'm feeling meek, I can give it one swipe for a nice tint.  If I'm bold, maybe 2 swipes!  I know! 2 swipes!

I'll admit that the packaging can be a bit deceiving in terms of color representation but if you're in the right color family (like cool pinks or orange-y reds), you'll likely still be happy with the results.

And get this, I even found a red I'm willing to wear!  Normally I look HILARIOUS in red lipstick.  It's a real laugh riot.  But Red Velvet totally works for me since it's got blue undertones.  It took me 28 years to realize that I need to avoid orange tones at all costs.  Lives were lost.

Here's an idea of how they apply:
And this is only about 1/3 of the collection!  There's around 20 colors and I've spotted them at CVS, Walgreens, Target, and Walmart for around $7.50 or so.  

So yes.  Yes to them all.  I would like to buy them.  Can you imagine how sassy and feminine I'll be?  (not that much)  


Monday, January 7, 2013

Almond Orange Biscotti

I'm gonna be real with you.  I'm not fully invested in this post because The Bachelor is on in 19 minutes  as I type this.  I know, right?  You can understand why my concentration is elsewhere.  Apparently there's some sort of football game on too.  Whatever.
But I just need to be clear that I don't watch The Bachelor because I'm touched watching two people find true love.  Heck no.  I watch it for the meltdowns and cocktail dresses and endless love analogies like "Rock climbing with Sean really helped me face my fears and now I'm not afraid to fall... in love."  << million dollars says someone will literally say that on the show.  I can't think of a better way to spend 2 hours on a Monday night.

Alright perhaps there are better things I can do with my time.  Such as, nearly anything else.  No regrets!

Speaking of regrets, I don't regret making this biscotti.  No sirree.  Not one bit.  Biscotti dipped in coffee is one of my all-time favorite treats.  They're MEANT for dipping guys.  They're designed for it. Quite frankly, if you don't intend to dip biscotti, just don't eat it at all because you're doing it wrong.  I'm sorry, that was harsh.  But really, don't.


And let me say, if you're at all intimidated by biscotti, don't be silly girl.  It's just cookie dough baked twice.  And this recipe doesn't even require a mixer.  Just some bowls, a spoon and some gumption! 

"This biscotti has shown me that true love is possible."<< million bucks says they say that too.  

Here's the recipe!  

Ingredients:
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup sliced almonds

1 large egg white


Instructions:

1.  Position rack in center of oven and preheat to 350°F.  Line baking sheet with parchment paper and set aside. 

2.  Sift flour, baking powder and salt into medium bowl.  In a large bowl, mix sugar, melted butter, 3 eggs, vanilla extract, and orange zest. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Gently mix in almonds.

3.  Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, about 2 1/2-inch-wide log.  Exactness isn't essential but you want both logs to be the same size so they cook evenly.  Transfer both logs to prepared baking sheet. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

4.  Bake logs until golden brown (logs will spread a little), about 30 minutes, rotating pans half way thru baking.  Cool logs completely on the sheet on a rack, about 25 minutes but maintain oven temperature.

5.  Transfer logs to work surface and using serrated knife, cut logs on diagonal into 1-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8-10 minutes. Transfer to rack and cool.

Enjoy!

Recipe barely adapted from Smitten Kitchen.

Sunday, January 6, 2013

Instagram Lately!

Working clockwise from the top left

Homemade Peanut Butter: The moment my dad gave me a food processor for Christmas I knew my first recipe would be peanut butter.  I'm DELIGHTED with the results and the recipe is soon to come!  

Zoo Lights: Lincoln Park Zoo has Zoo Lights every year which is generally a Christmas-y things and even it being a bus ride away, I didn't have time to go before Christmas.  But better late than never I went  last week!  It was oddly depressing to hear Christmas music on January 4th though... 

2am food: When my 23 year old sister was in town for a few days, I became aware of just how old I am.  By 1am on New Year's Eve, I was ready to turn in and call it a night when my little sis was ready to hit the town.  So we rallied and went to a nearby bar then a nearby mexican joint for dinner #2.

It's OK Beer! Meeting up with friends led to a night at quite possibly the weirdest bar in Chicago.  It seemingly had no name, you're only allowed in by knocking and we were nearly the only patrons.  A great night indeed!
  
Cozy Cozy:  My sister's apartment may kill me slowly by poison of cat dander but it sure has a cozy fireplace.  #worthit

Virginia Slims:  Since the dawn of time, my grandma has been smoking Virgina Slims Ultra Light Regulars and while smoking is terrible and all, when my grandma does it, it's ok.  


Wednesday, January 2, 2013

Lofthouse-Style Frosted Sugar Cookies

Here is where things get difficult.  Because it's likely that early January is not a time when many people are looking for frosted sugar cookie recipes.  They're looking for recipes with vegetables and egg whites and resolutions.


But yuck!  No one wants that stuff right?  No one actually wants vegetables when given the choice between vegetables and frosted sugar cookies with sprinkles.  Obviously, vegetables are important and all (I guess) but come on.  Sprinkles!

Perhaps if sprinkles were on vegetables, I'd eat them more often.  My sister once referred to peas as the "sprinkles of the vegetable world" but that's just silly.  Peas only come in one color and also, they're gross.  My mom used to put peas in macaroni and cheese and it was basically traumatizing.

But why am I talking about sprinkles when I could be telling you that these cookies are wonderfully dense and soft and fluffy and mildly sweet and topped with icing and pretty pretty sprinkles?  I will never waste your time talking of peas again.  Unless to tell you that that they're gross.  

Here's the recipe!


Ingredients:

4½ cups all-purpose flour
4½ tsp baking powder
¾ tsp salt
3 sticks unsalted butter, at room temp
1½ cups sugar
3 eggs
5 tsp vanilla extract

For the icing:
5 cups powdered sugar, sifted
1/3 cup unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (or more, if needed)
Food coloring (optional)
Sprinkles (optional)



Instructions:  

1.  Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats and set aside.  
2.  In a medium bowl combine the flour, baking powder and salt, and whisk together. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.  Add vanilla. 
3.  With the mixer on low speed, add the dry ingredients slowly, mixing until incorporated and evenly mixed.  Don't over mix!  Cover and chill the dough for about 1 hour. 
4.  After cookies are chilled, scoop about a quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing about 2 inches apart.  Bake about 10-12 minutes or just until set.  These cookies shouldn't get a lot of color so be careful not to over-bake!  They should look pale.  Let cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
5.  For the icing, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. If necessary, add more milk, one teaspoon at a time until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  Top with sprinkles if desired.  Icing should harden a bit as it sets.  

Enjoy!

Recipe from Annie's Eats