Re-Grow Foods from Kitchen Scraps

Friday, May 24, 2013

I'm guilty of just throwing away most of my kitchen scraps when it's so easy to just have some pots ready to re-grow all these items. It's like throwing money away. Must change the bad habits and grow your food; it's good for the environment and good for your pocketbook!

Guinness & Honey Chocolate Cake

Tuesday, May 14, 2013

The husband found this recipe on this world wide web of ours and decided he wanted it made for his birthday this past weekend. After having the cake boil over the recommended 9-inch cake pan and make my house smell like charcoal for three days now, I made some adjustments to the recipe. 

I may have burnt cake all over my oven, but this is one of the best cakes I've had in a while. I served it with the frosting dolloped on top and fresh strawberries on the side.

For cake:
1 cup Guinness MINUS 2 tablespoons
½ cup + 2 tablespoons butter
½ cup dark cocoa
1 cup superfine sugar
¾ cup + 1 tablespoon Local Honey
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all‐purpose flour
2 ½ teaspoons baking soda

For frosting:
8 oz cream cheese
1 ¼ cups powdered sugar
less than ½ cup heavy cream

Preheat oven to 325º. Grease a 10‐inch springform pan and line with parchment paper.
Heat sliced butter and Guinness in a large saucepan until butter is almost melted. Add honey and blend well until mixture is fully combined. Remove from heat. Whisk in superfine sugar and cocoa. Beat sour cream, eggs and vanilla in a separate bowl; add the Guinness mixture to egg mixture gently to avoid scrambling the eggs. Be sure to keep mixing. Blend well then beat in the flour and baking soda.

Pour batter into pan and bake for the first 20 minutes at 325º, then increase temperature to 350º for last 25‐30 minutes. Check with toothpick (should come out clean). When done, cool completely in the pan on a wire rack.

For frosting, beat powdered sugar and cream cheese together until creamy. Add heavy cream a little at a time and beat until spreadable and you get the consistency you want.

Fruit Ripening Chart

Wednesday, May 8, 2013

This is a great chart on the best ways to ripen fruit after you have brought it home from the store.

Hot Glue Gun Stand

Tuesday, May 7, 2013

Shanty to Chic has a great tutorial on making a glue gun holder. The husband has already been tasked to make one for me!

Mango Cobbler

This looks so yummy, I'm going to have to try it some tropical night or maybe make it for our next South Seas Cinema event!

Mango Cobbler with Coconut Whipped Cream

Serves 6
For the filling:
4 pounds ripe mangos, peeled and sliced into 1/2-inch pieces
1/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon salt
For the topping:
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into cubes
1 large egg, lightly beaten
1/3 cup buttermilk
1/4 cup unsweetened coconut chips
Coconut Whipped Cream, for serving

Preheat the oven to 400°F. Place all the filling ingredients in a large bowl and toss to coat mango slices evenly. Transfer to a 9-inch square baking pan and bake for 15 minutes.

Meanwhile, make the topping. Mix together the flour, sugar and salt in a medium bowl. Use a pastry cutter or your hands to rub butter into the mixture until it looks like coarse meal. Add the beaten egg and buttermilk, and stir until the dry ingredients are just moistened. Spoon the batter over the hot mango mixture in 9 evenly-spaced clumps

Bake for 25 to 30 minutes, or until the topping is golden brown. Let cool for at least 15 minutes. Meanwhile, spread coconut chips evenly on a rimmed baking sheet and bake for 1 to 2 minutes, until golden brown. Remove immediately from the hot pan and sprinkle over the cobbler.
Serve warm or at room temperature, with a dollop of coconut whipped cream on each serving. (Be aware that the cream will melt quickly if the cobbler is warm.)

Recipe Notes

  • I use Ataulfo mangos — also called Manila or champagne mangos — because they are very sweet and not too fibrous. Other mango varieties can be substituted, but if they are quite tart, you may need to add additional sugar to the filling.
  • For a slightly less tropical dessert, serve the cobbler with regular whipped cream or vanilla ice cream instead of the coconut whipped cream.
  • This dessert tastes best the day it is made, but can be made up to one day ahead, cooled, and stored at room temperature, wrapped tightly with foil or plastic wrap.
Thank you to The Kitchn for this yummy recipe.

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