just a little tease...

I haven't abandoned the blog! I actually have more posts in DRAFT than posted!! I just cant seem to post. I am so far behind in processing photos. And, it is after all, all about the photos.

So, what do you do with caramel (not homemade), heath bar (half of a bar crumbled, the other half eaten), and creamy pralines (homemade!!)???

Stay tuned...

Spring....welcome back

The excitement...the anticipation. I have been waiting for the day my tree blooms. I have been waiting for the time change. I have been waiting for a inkling of hope of more sunlight each day.

The time has been too long for the absence of color, the absence of sunshine, the absence of flowers, the absence of...

....pollen....

Okay, it call be ALL good, can it?

Devils Food Java Cake

This recipe adapted from Dorie Greenspans Baking: From my Home to Yours, Devils Food Cake. My adjustments were using coconut milk for regular milk, adding espresso powder to the boiling water. This halved recipe made approximately 24 mini cupcakes and 6 standard sized cupcakes, total. It would probably make 16 standard sized cupcakes.

1/2 cup plus 2 tablespoons all purpose flour
1/4 cup dutch processed cocoa powder
3/8 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
5 tablespoon butter
1/4 cup light brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup coconut milk
1/4 cup hot water
1 tablespoon instant espresso powder
2 ounces semisweet chocolate, chopped

Preheat oven to 350 degrees. Melt and cool bittersweet chocolate. Add linings to cupcake pans.

Sift together flour, cocoa powder, baking soda, baking powder and salt.

In bowl of mixer, beat butter until light and creamy on medium speed. Add sugars and beat another 3 minutes. Add eggs one at a time, beating for approximately 1 minute after each. Add vanilla. Slowly add melted chocolate on low speed until fully incorporated.

Alternating with milk, add dry ingredients on low speed, mixing lightly, scraping bowl as needed. Mix espresso powder in boiling water, then add to mixture. Finally, mix in chopped chocolate.

Fill cupcake cups and bake approximately 16 minutes for mini cupcakes and 18-20 minutes for standard cupcakes.

Miso Soup with Chicken and Brussel Sprouts

This is very quick soup, it smells and tastes wonderful. Originally, I planned on using a different noodle, but these are the only noodles I had in the cupboard.

1/2 teaspoon vegetable oil
1/2 teaspoon sesame oil
1 glove garlic, grated
1/2 teaspoon fresh ginger, grated
1/4 teaspoon chili flakes to taste
1-1/2 tablespoons miso paste
1/4 teaspoon white of scallion
1/3 teaspoon sliced green of scallion
2 cups chicken broth
1 teaspoon soy sauce
2 teaspoon seaweed
1/4 cup brussel sprouts, finely shredded
1/2 cup chicken, cooked and shredded
noodles, such as harusame, ramen.

Cook noodles as directed. drain and cool while prepping soup.

Over medium-low heat, heat oils; saute garlic, ginger, chili flakes until heated. Sir in miso paste, warm slightly, then add chicken broth and soy sauce. Add brussel sprouts and seaweed and bring to slow boil. Reduce to simmer until vegetables are tender.

Add noodles to bowl and add soup. Top with cooked chicken and a few more scallion slices.

As winter continues....

I awoke this morning wanting spring. I bought tulips yesterday. I have buds and small flowers on my Bradford pear tree. I have moss on my maple tree.



Instead, I see this...a little snow. A thin white dusting.



Oh well...I guess I will have to create a few things...