The Journal of a Young Foodie
Making Baking and Tasting everything once
And with the leftover cinnamon rolls I made a waffle!
Forgot to post this. Made cinnamon rolls & lemon rolls a while back!
Forgot to post this! Homemade cinnamon rolls & lemon rolls!
The spouts of my young basil plant!
Spring quarter.
It has only been a week (and a short one of that! Thanks Cesar Chavez!) and it already feels like i’ve been here for 10. Help!
To my ear
PLEASE stop hurting, your pain is beginning to travel to my brain! Which I desperately need for finals week! Day one of “hardcore” (i don’t think i ever study that hard…) and my brain feels like it’s about to fall out of my head. Must keep it in place for at least 5 more days.
Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??Yes, once again fredflare.com is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.
And, what the heck, I’m also gonna throw in a $50 gift certificate to fredflare.com
I’ll pick winner on 2/10. Good luck! xo, Keith
(via kneadedpeeta)
Dulce De Leche and Vanilla Ice Cream
made both of these this weekend and it was delicous!
For the dulce de leche all you need is a can of condensed milk and a crock pot, remove the label and rinse the can of condensed milk, place it in the crock pot and fill it with water until you have about 2 inches above the top of the can. Then set it on low and let it cook for 8 hours. Then take the can out and allow it to cool down before opening! It taste like a milky caramel, and was great on top of ice cream, or just straight out of the jar. If you don’t have a crock pot, place the can in a pot and fill it with water the same way, only heat the pot so that you have a bear simmer and allow it to cook for 4 hours.
For the ice cream I made Mark Bittmans cornstarch ice cream, it turned out pretty good and save me a whole lot of eggs. I used 100% whole milk and it was a little bit icy but i also changed the proportions a bit so that might have throw off the recipe. Instead of the suggested 2 1/2 cups i did 3 1/2 cups and added and extra 2 tablespoons of sugar. I will experiment further with the recipe and get back to you but here is the link to his recipe: http://www.nytimes.com/2007/08/01/dining/011mrex.html
Homemade English Muffins! These unfortunately did not turn out as well as I had hoped. They lacked those nooks and crannies that distinguish English muffins from other bready substances, but the flavor was pretty good. I will attempt these again perhaps with a different recipe, if you would like to attempt making them here is the one I used: http://www.thegraciouspantry.com/clean-eating-english-muffins/
Get some
o.O Do we have time to go find this?
It is in several locations, the ferry building on saturday, and maybe thursday, or visit the shop at 2790 Harrison St (between 23rd and 24th st.) I would also highly recommend their carrot mango if it’s avalible.
