Saturday, January 7, 2012
Chocolate Brownie Cake
1/2 c. coconut oil or non hydrogenated oils
1 apple chopped and blended in 1c. water (no need to core it)
4T. cocoa powder
2 c. whole wheat flour (I did half wheat, half buckwheat)
1 1/2 c. sucanut or honey
1 c. non dairy milk (almond, soy, or coconut) with 1T. apple cider vinegar (homemade buttermilk)
1 t. baking soda
1 t. cinnamon
1 t. vanilla
1/4 c. ground flaxseed
dash of salt
1 c. chocolate chips
Combine all dry ingredients. Set aside. Melt coconut oil into a liquid. Blend apple and water until smooth. Combine and add to your dry ingredients. Make your mock buttermilk by adding vinegar to your milk. Let sit for 1 min. Add the milk to your mixture. Mix well. Add the chocolate chips. Place in oiled or parchment lined cupcake holders or pan and cook at 400 for 15 min. approx. for muffins and 20 min. approx. for a 10 x 15 pan.
I forgot to take pictures of the icing I made following this picture. It turned out great!
1/4 c. coconut oil
1/4 apple cut into chunks
4 medjool dates pitted
4 T. cocoa powder
about 1/4 c. agave, honey, or maple syrup until desired taste
Add all the ingredients into a blender and mix well. You'll need a good blender to get it nice and smooth. I will spoon this over the brownies and then place in the fridge or freezer. The coconut oil firms considerably in cool temperatures.
I also made a drink that my children loved this week. Often apples that were put into lunch boxes come home and I don't want to throw them out. Or a child won't finish eating their apple. So, I will cut off the part they ate and save the remaining. I put them in the freezer and later put them into a smoothie. Waste not, want not, right? Heidi am I grossing you out? Well, I forgot to take a picture of it. It had a lovely red coloring too. Beets have amazing color. Well, try it. Tell me what you think!
Sneek it to 'em Smoothie
1 handful of spinach
1 sqaure inch piece of raw beet
1 c. raw cranberries
4 c. apple juice or 2 apples chopped and add 3 c. water.
2 hand fulls of ice.
(1 hand full of strawberries would have gone well in this drink. Didn't have any at the time.)
Honey, agave, or maple syrup if you need it sweeter.
Blend. My kids and I really enjoyed this drink for breakfast.
- Place on dehydrator trays single layers.
- Eat and enjoy!
- I ate an entire package of dehydrated apples trying to get a picture that I was willing to post. Please keep the snickering to a minimum.
Tonight I learned a very valuable lesson. Before you take the time to make a homemade custard ice cream always check to make sure your ice cream maker is in good working order and never ever leave even the smallest amount of salt on your ice cream maker because that salt will erode your ice cream maker until there is a nice sized hole for all your fantastic ice cream to leak through. Also stores don’t carry ice cream makers in the winter time apparently they are a seasonal item, that season being summer. Anyway here is my recipe for Apple Dumplings and Burnt Caramel Ice Cream. Note the ice cream in the picture is not my Burnt Caramel Ice Cream.
2 small tart apples, peeled, cored and cut into ½ inch pieces
1/3 cup brown sugar
1 ½ tablespoons melted butter
¼ teaspoon cinnamon
Preheat oven to 400°F. Toss together all filling ingredients.
Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Halve dough lengthwise, then cut crosswise into thirds (to form 6 squares).
Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with milk and sprinkle with granulated sugar. Bake until Puff Pastry is golden and puffed.
Burnt Caramel Ice Cream
This stuff is phenomenal when you have a working Ice Cream Maker.
2 ¼ cups sugar, divided
¼ cup water
4 ¼ cups heavy cream, divided
1 teaspoon sea salt such
1 teaspoon pure vanilla extract
2 cup whole milk
12 eggs yolks
Equipment: an ice cream maker that works
Heat 2 cups sugar and water in a heavy skillet over medium heat, stirring, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is nice amber. (the darker you go the more intense the flavor will be)
Add 2 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk egg yolks in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
Friday, January 6, 2012
Notice the Levi pant-leg? Why not! I just cut off about 10-inches below the hole in the knee, cut out some old corduroy scraps for the apple and leaf, and used a blanket stitch with black crochet thread as a boarder. The stem is a rogue piece of wool yarn embroidered on top. Then I sewed up the cut end, added $2.00 of rocks from the dollar store and stitched it up.
Too Many Apples?
Using red worsted wool & 4, #6 Double pointed needles, cast on 10 sts, distribute evenly on 3 needles, join for knitting in the round.
1st Round: Knit
2nd Round: Kfb of each st. (20 sts)
3rd Round: K.
4th Round: Kfb of each st. (40 sts)
5-15 Rounds: K.
16th Round:[K 10, inc] 4 times (44 sts)
17-19 Rounds: K.
20th Round: [K1, K2tog] 14 times, K2 (30 sts)
21st Round:[K1, K2tog] to end (20sts)
22nd Round: K2tog to end (10sts)
23rd Round: K around, cut yarn leaving 12 inch tail
Stuff apple with fiberfill. Use large darning needle to sew up the bottom of the apple, then thread darning needle with the 12-inch tail at the end of the piece, pick up the stitches remaining on your knitting needles and, after adding a bit more fiberfill to top things off, pull yarn tight. Secure yarn and then stick needle down through center of apple to the bottom and back up through the top to make that cute dimple on both ends. Secure yarn & snip.
Using brown worsted wool, just make a 3 stitch I-cord (Google this-it's so easy) about 2 inches or so and attach it to the top with a darning needle.
Using 2 double-pointed needles, cast on 3sts and make an I-cord about 1/2 inch long.
1st row: (RS) K1, yo, k1, yo, k1. (5sts)
2nd & WS rows: K
3rd row: K2, yo, k1, yo, k2. (7 sts)
5th row: K3, yo, k1, yo, k3. (9 sts)
7th row: K4, yo, k1, yo, k4. (11 sts)
9th row: K5, yo, k1, yo, k5. (13 sts)
11th row: Ssk, k9, k2tog. (11sts)
13th row: Ssk, k7, k2tog. (9sts)
15th row: Ssk, k5, k2tog. (7sts)
17th row: Ssk, k3, k2tog. (5sts)
19th row: Ssk, k1, k2tog. (3sts)
21st row: Sk2po. Fasten off.
Attach by the stem.
Whew! Done with apples--what's next?