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Blackberry Whole Wheat Coffee Cake

1-1/2 cups all-purpose flour
1-1/3 cups packed brown sugar
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
1 egg
1 cup buttermilk
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups fresh or frozen blackberries
In a large bowl, combine the first six ingredients. In another large bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 20 servings.

Nutrition Facts: 1 piece equals 160 calories, 4 g fat (trace saturated fat), 11 mg cholesterol, 102 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein.

Cthulhu, Destroyer of Pot Pies

I was so incredibly proud of this geekery that I actually logged onto LiveJournal to share (it's been a long time). But this was truly a geek food moment so I felt obligated. Myself and friend started a food blog few months ago, and this is what I made special for Halloween.


I hope you enjoy!

Cthulhu Pot Pie & Friends

Pumpkin Chocolate Chip Muffins

3 cups sugar
1 cup oil OR 1/2 cup oil and 1/2 cup unsweetened "natural" applesauce
4 eggs
2 tsp vanilla extract
3 1/2 cups flour
1 1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon + 1 tsp ground nutmeg OR 3 tsp pumpkin pie spice
2/3 cup milk
1 3/4 cups solid pack pumpkin
1 cup chocolate chips

Preheat oven to 350. In a large bowl, beat together sugar, oil, eggs, and vanilla until blended. In another bowl, combine flour, salt, baking soda, and spices. Gradually add egg mixture to the flour mixture and blend thoroughly. Next, add half the milk and half the pumpkin to the mixture, blend together, and repeat. Fold in the chocolate chips. Spoon batter into muffin tins, about 1/2 full. Bake for 20 min.

Yield: 24 muffins (though this recipe can be easily cut in half if you don't want that many)

Fire Island Ziti

This is amazing. A little time-consuming to make, but worth it at the end. We used turkey Italian sausage instead of the regular pork-based kind, and I also added in some green pepper chunks as well.


* 2 pounds plum tomatoes, halved lengthwise
* 3 tablespoons olive oil, divided
* 2 garlic cloves, minced
* 1 teaspoon salt
* 8 ounces uncooked ziti
* 2 cups fresh broccoli florets
* 1 pound Italian sausage links, cut into 1/2-inch slices
* 1/2 teaspoon crushed red pepper flakes
* 1/3 cup grated Romano or Parmesan cheese


* Toss the tomatoes with 2 tablespoons oil, garlic and salt. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle.

* Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through.

* Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.

Yield: 5 servings.

Viking Bread

I got this recipe at a viking festival a couple of months back and I thought that this one could might fit in a geek community.

Viking Bread
1 kilo barley/rye/wheat mixture (should be kind of coarse)
1/2 litre curdled milk

Mix it all together. Should be a bit floury.
Let it rest for a while.
Roasted at a plate on the grill.
Turn often until done.

They can be used as a side dish to soup and is very good with butter on them. Esp. flavoured butter.

x-posted at; cooking  and gothicvampstein 

chorizo and polenta

this was an experiment that turned out well enough that i will serve it to company. simple and quick!

1 lb spicy chorizo
1 small can of mushrooms
1 cup cabernet
3-4 large fresh basil leaves, chopped
1 can diced tomatoes
1 tube of polenta
grated parmesan

first brown the chorizo in a large skillet.
in the last couple of minutes add the mushrooms.
remove the polenta from packaging and slice into 1/4-1/2 inch slices.

when you have finished browning, strain the meat toward one side of the pan allowing the grease to go to the other, but not pour out. transfer the meat and mushrooms to a medium saucepan.
use the juices from the chorizo to cook the polenta. a couple of minutes on each side.

in the saucepan, add wine, tomatoes and basil to the meat and mushrooms. bring to a slow boil then reduce to simmer.
when the polenta is done, move 3-4 slices to a place and top with the chorizo ragu. top with grated parmesan and serve.

x-posted to my journal

French press coffee makers- any hints?

Hey folks- long time lurker, first time poster. Not sure if this is appropriate for the comm, mods, but I figured where better to ask about a gadget (and COFFEE) than a comm ostensibly peopled entirely with geeks? ;D

Just curious what folks think about French press- what make do you use, what size is enough to fulfill your coffee-craving, and if you own a press if you have any tips on brands or use.


Homemade Pop Tarts


These look easy and delicious...also intriguing is the option for savory fillings, too!
My husband is pretty much the omelet king, so I took pictures of him making omelets. He wanted me to, but he's too lazy to post it over on his lj, mumbleyface

Click here for yummy omelet!Collapse )

We love cooking :D


Serving even the nerdiest palates

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January 2011


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