The Journal of a Young Foodie

Welcome to the French world.

(Source: jeanvaljeans)

fuckyoulizprince:

it’s Liz Prince’s OH MY REBLOG contest!!  Simply reblog this post to be entered to win: 

1. a signed copy of Marceline & the Scream Queens #3 featuring her 7 page Lemongrab comic 

2. a color sketch on 4.5”x6” bristol board of the Adventure Time character of your choosing

AND

3. an Adventure Timeage merch pack from the Silver Sprocket Bicycle Club, which includes a Finn Goes To College t-shirt, and all of the stickers, patches, and buttons in the set!

This will make a great gift for yourself or your favorite friend!

The winner will be chosen randomly on Friday (11/30) afternoon.  GOOD LUCK!

(via thisisthefirstday)

Long time no post! 

Here is a recipe inspired by http://www.bonappetit.com/recipes/2012/03/black-sesame-pear-tea-cake

1/2 stick softened butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon toasted sesame oil

1/3 cup almond butter

1 1/2 cups All-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon flake sea salt

*1 cup black sesame powder 

**1/2 cup of non-fat plain yogurt mixed with 1/4 cup soy milk

2 ripe barrtlet pears diced into 1/4” cubes

1 teaspoon turbinado sugar (optional)

1/2 teaspoon sesame seeds (optional)

*Black sesame powder can be purchased at Asian supermarkets, if you can’t find it, you can easily make your own by grinding a cup of toasted black sesame seeds in a food processor be sure to pulse until you get a fine powder (you don’t want to make a paste).

** The original recipe called for buttermilk, I didn’t have any on hand, so this was my substitution. You can use any milk you have on hand for the soymilk. 

Instructions: 

Preheat the oven to 350

1. Cream the butter and sugar together, beat for approximately 3 minutes in a stand mixer. 

2. Add eggs to the creamed mixture one at a time, be sure to scrape the bottom and sides of the bowl in between mixing. 

3. Add the vanilla and the sesame oil and beat until well combinded. 

4. Add the almond butter and mix well, scrape the sides before proceeding. 

5. Mix together the flour along with the next four ingredients

6. Mix together the yogurt and the soy milk. 

7. Incorporate the dry ingredients and the milk mixture into the mixer, by alternating between dry and wet. Add a 1/3rd of the dry first mixing it in on low speed until combined follow this with 1/2 the wet mixture, and repeat. 

8. Toss the pear cubes in the last 1/3rd of the dry mixture before folding it into the rest of the batter.  

9. Spray a 13X4 loaf pan with nonstick spray, then add batter into the pan being sure to spread the it evenly. 

10. Sprinkle the turbindado sugar and sesame seeds evenly over the top of the batter and bake in the oven on the middle rack for approximately 1 hour. 

11. Rotate halfway through and cover the top of the loaf with foil if it start getting too dark, also lower the temperature of the oven to 325 if this occurs.  

12. Cake is ready when a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and cool in the pan on a cooling rack till it reaches room temperature.