Smooth(ie) Operator: The Elphaba

The smoothie. It's kinda like the crock pot meal where you put a bunch of stuff in a contraption and press a button to take care of the rest.

I happened to have a conversation recently with a friend who made me think about these drinks. She said that she goes to Jamba Juice all the time because she doesn't know how to make them herself and have them taste as good (that's important!), needing inspiration to make her want to blend her own. I can completely relate to that and was the same way until I bought a blender because I felt I needed one, but then never used it because I didn't know what I wanted to make with it. It's like that fabulous pair of red shoes you bought for that one dress. They just sit there, you want to be able to use them, so you find whatever you can (appropriately) pair them with to get more use out of them. Then, before you know it, you have found all kinds of outfits to wear with and love them to pieces! So there, blenders are just like shoes.

I had always been a berry-smoothie person, but in the last few months, I've encountered a switch. I have now replaced the berries with banana, my usual kale with spinach, and the juice with almond milk. The conversation with said friend above made me decide to post, just in case someone else out there is searching for a quick smoothie that appeals to you. This type of recipe goes by many names: Green Monster, Green Machine, Green Goddess, ... I think you get the picture! I'm going to call this the Elphaba, if you understand that reference, we can be best friends.

Now a personal disclaimer, intended for those with aversions to drinking green stuff: I used to have an issue with the green color, which is why I would use the Kale and mixed-berries combo, it gave me the nutrients but kept it looking purple and berry-licious. However, I was growing kinda tired of berries, getting the seeds in my teeth, and needed to switch up my taste to keep my palate interested. After a sampling at Whole Foods, I really liked a PB/Banana/Vanilla combo, but those are all light colors, does not disguise the green. The spinach does have a more mild taste than the kale, so that part was actually better. I remembered I used to drink Green Tea Frappucinos all the time, obviously, those are green. So I Jedi-mind-tricked myself and now don't think twice regarding the color, enjoying every last drop.

Click here for my nutritional facts calculated at SparkRecipes.com. Makes enough for one 24 oz. or two 12 oz. smoothies, facts are for one 12 oz. serving.

Grocery List:

• 1 cup frozen bananas, pre-chopped
• 2 cups baby spinach leaves
• 1 cup vanilla almond milk (unsweetened)
• 1/2 cup Greek vanilla yogurt
• 1 tbsp. peanut butter

Pile your contents in the blender. I go: fruit, liquid, greens, yogurt, peanut butter. I've also used Nutella instead of peanut butter, but you get much more dimension with 1 tbsp. PB, than with 1 tbsp. Nutella.

Make sure is all locked in place and hit the liquify/blend/puree button... whatever strikes your fancy. Depending on the state of your blender, you may need to jiggle it a few times, stop it to push the contents down, things of this nature... blend until you reach a perfectly smooth consistency.

Pour into a cup and you have a perfect breakfast, lunch, or post-workout snack!

Tastefully yours,

Santa Bites

The third annual Twelve Days of Christmas Cookies (or other baked delights) Contest just wrapped up at work. I have said before and have readily accepted the fact that I am just not much of a baker, but I do always try to participate. Last year, I sought therapy after my Tale of the Cake Balls chain of events. I realized I never came back around to give the recipe or at the least a picture of those little balls of hate, so here. You get a picture.

I was approached by another coworker to go splitsies on the last day of the competition, knowing that I always nab that sign-up spot. She decided that since the last day had two sign-up spots, we go in on it together as one ballot entry and blow the competition away. She is an incredible little baker, pies and jams her specialty, so I thought this could be a good fit. I bring the theme and presentation, if my baked contribution sucks, at least hers will rock it. Perfect combination!!

She encouraged me to do the cake balls again but I just couldn't bring myself to sacrifice the time, even though I'm sure the second go-round would have been smoother. If I ever do make them for Christmas again, I will use candy canes as the stick part, so much easier than that blasted bamboo skewer business that I brought upon myself.

Let's get back to the point. I ramble-write for my therapeutic purposes, but it's not what you care about. 

I wanted something easy this year, so I found some pinspiration for this little treat. The recipe was perfect for my inability to be very successful with baked goods and they were a hit at the office! Original recipe suggests melting white chocolate chips and transfering into a icing bag, but reading that was like Charlie Brown adults talking: wahh wah wahh wahp. No comprendo, dude. I was not going to mess with melting chocolate again this year. Therefore, I replaced that piece of the puzzle with a ready to go vanilla icing bag from Betty Crocker. Oh the simplicity.

Recipe yields 20 Santa Bites
Grocery List:

• 1 box Brownie mix (I used a Duncan Hines, reduced fat mix)
• this will call for you to use 1 egg, 1/4 cup water, 1/4 cup canola oil. You're welcome.
• 1 tube vanilla icing 
• 1 carton strawberries

And that's ALL! Shortest grocery list I've ever provided you. Additionally, you may want to pick up some materials such as baking tins if you don't already have some and miniature baking cups. I couldn't find the aluminum tins to make the minis, but I emprovised using the small cups in regular muffin tins, making the brownie cups a little more spread out and thinner, since they weren't held in form by the smaller diameter to reign in the sides. I really liked that about them though, it provided more surface space for the strawberry hat topping.

You are going to start by making the brownie mix as usual. Set the cups in the muffin tins and fill each with a large spoonful. Bake in the oven on 350 degrees for 12-15 minutes. Set the timer for 12 minutes first, test with a toothpick and play the "2 more minutes" game until the toothpick test results in no residue. Because these are much more condensed than one massive sheet of brownie batter, they will not take as long as the box says. I'm glad I had that common sense. I don't always.

While the brownie bites are baking, utilize this time to prepare your strawberries, aka, the hats. Chop the stems of creating a perfect little triangle.

When you brownies are cooked and cooled, get your icing bag and squeeze the frosting about 5 millimeters inside the perimeter of the brownie bite, a big thick ring. That's 1/2 a centimeter folks, 1/8 of an inch - I know this because I'm staring at a ruler on my desk.

Add your strawberry to settle right down in the icing ring, then top the peak with a little bop of icing.

Doesn't that resemble a little Santa hat?? Therefore, I nixed the longer title from the recipe I used and just referred to them as Santa Bites. 

I saved two at home for Mr. Max and got to the office to set up the display with my coworker. We had her chocolate, apple and cherry pies, my Santa Bites, nutcracker decor, hot chocolate, spiced tea, holiday serving pieces, an old school boombox hidden under a tapestry that played Christmas music all day long, and recipe cards.

Then, in true over-acheiving fashion, we elfed ourselves and sent this email out to the office, announcing the arrival of the treats:

In honor of our last day of holiday treats,

Here’s a fun video clip with killer beats.

Help yourself and take a bite,

Merry Christmas to all and to all a good night!

Bon appétit,

Katie and Cassie 

http://elfyourself.jibjab.com/view/NpMumKg4B3GFeXITxq5T

Enjoy friends, Happy Holidays!!

Tastefully yours,

Nutella and Fruit Filled Crepes

Whenever I hear "crepes" I always think of this scene between Sacha Baron Cohen and Will Ferrell from Talladega Nights:

My sweet friend Erin and I had the opportunity to get together on Sunday afternoon. We decided to forgo the typical Sunday brunch out and have our own homemade brunch on my porch instead. When discussing food, Erin says "well, I've always wanted to learn how to make crepes" - something I have not done but responded "I have a crepe pan I have yet to use!" So there we were, two girls in the kitchen, with an internet recipe compilation and a crepe pan. The crepe pan was an impulse purchase nearly a year ago at World Market. There was a sale, I thought to myself: "self, you should make crepes sometime," and I bought the thing for $6. At this moment in time, I'm so glad I did. Though a flat skillet surface would also suffice.

I searched the lovely world wide web for a while, trying to grasp the concept of crepe making, comparing different variations. Luckily, they were all very similar - so that made this easy. For the filling part, we decided to go the fruit route with strawberries, bananas and Nutella.

As Erin made mimosas, any semblance of organization for methodical food-making went out the window between the heaven in a glass and 4 months of conversation that we were catching up on. Can't say that is the best way to go about making such a delicate food but it all worked out well in the end! The pictures below don't necessarily depict the perfect process, there were several attempts but they all tasted wonderful and that is what was important. The first crepe was a learning experience - it was thicker than it was supposed to be and it cooked all the way before we remembered to add the filling and then the folding, making it difficult to acheive a beautiful folded end result. The second one was better, but still didn't have the fold part down.

After eating, hours of conversation and mimosas, Erin left and I realized there was more batter for a third attempt. This time, I used less and spread it around the pan, so it was thinner - the way it is intended. I was more concentrated (despite the mimosas, or maybe because of them, hmm) and got the flip, fill and fold part in time for it to turn out prettier than the first two attempts. In this case, third time's the charm is rather accurate.

Grocery List:

For the Crepes

• 1 cup flour
• 2 eggs
• 1 tbsp. sugar
• 3/4 cups milk 
• 1 tsp. vanilla
• 2 tbsp. butter, melted

For the Filling

• 1 cup sliced bananas
• 1 cup slice strawberries
• 1 tbsp. Nutella per crepe
• Powdered sugar 

Combine the eggs and flour in a bowl, mix well to help prevent lumps. Stir in vanilla, sugar, milk and butter until well combined.

Grease a skillet or crepe pan and set the stove on low-medium heat (3-4 on the dial). I've decided that 1/4 cup is the proper amount - after 3 tries - to add to the 9" circumference skillet surface. It is not going to spread very far on its own so taking off the heat, use your wrist to guide the batter around the pan surface until it is pretty evenly spread.

Let sit for about 1 minute. Like making a pancake, use a spatula to gently nudge under the sides to see how solidified it has become. If it tears a little - which it may, it's pretty thin - use the extra batter as adhesive to mend the tear. My solution at least! When you can get under the crepe with a spatula, work to flip it gently yet swiftly. The first time we tried this, Erin helped me guide it and quickly flip it over with an additional spatula, a paper plate was involved.... by the third attempt, I had it down. Once flipped, let it sit on the heat for about 30 seconds, then add the Nutella so it becomes nice and creamy across the crepe surface. Gently spread it then add the fruit topping.

Finally, using the spatula, generously fold one side over the other to close and create the look of a crepe.

Move to a plate and sprinkle with powdered sugar. Take a bite, relish the rich flavors of the choco-hazelnut, fruit blend and a hint of vanilla from the thin crust surrounding it all. Not too shabby for a first attempt! I hope to become more adventurous and try my favorite restaurant crepe, stuffed with avocado, cheese, tomato, spinach, and topped in a poblano cream sauce. One can dream... but for now, indulge in this!

 Attempt 1: Little thick, didn't quite get the fold right...but really delicious

Attempt 2: Better but there's a giant lob of Nutella to "hold" the fold, topped with powdered sugar.

Attempt 3: Thin, stuffed, folded, delicious!

Tastefully yours,

Caramel Banana Pudding

 Yes, please.

In the Chevy BBQ Hunt post from June, we sampled an incredible banana pudding dessert at the final restaurant destination, Smoke. When I was searching through Gojee.com for my dinner night-in with Sarah, I saw this and was immediately taken back to the blissful bites of that velvety banana pudding, laced with caramel. All the signs pointed to "duh" so the dessert was an easy decision. Here is the final installment of our night!

Grocery List:
For Pudding

• 3 ripe bananas
• 2 tbsp. unsalted butter
• 1/4 cup brown sugar, tightly packed
• 2 1/2 cup milk (we used skim, recipe suggested whole. We like skim, do what you think is best)
• 1 tsp. vanilla extract
• 1/4 cup sugar
• 1 pinch of salt
• 1 egg
• 1 egg yolk
• 2 tbsp. cornstarch

For Wafer Crumble

• 30 vanilla wafers
• 3 tsp. sugar
• 1/4 tsp. cardamom
• 1 pinch of salt
• 3 tbsp. unsalted butter 

In a small sauce pan, melt the butter over medium heat. Add the brown sugar and stir well to combine until the sugar is melted, about three minutes. This is you "caramel". Scoop into a bowl and set aside.

Slice your bananas into 1/2 inch "coins".

In your small sauce pan, add your banana slices, 2 cups of the milk, sugar, salt and vanilla extract. Cook over medium heat until it starts to steam, then strain the mixture in a colander.

Though the recipe instructs you to discard, we kept the vanilla-infused bananas for additional topping later!

In a small bowl, whisk together the egg, egg yolk, cornstarch and remaining 1/2 cup of milk. Add the mixture in with the rest of the pudding into the sauce pan, stirring to incorporate. Cook until the mixture thickens, stirring occasionally, until the mixture thickens and starts to boil, about 5 minutes.

Remember that "caramel" mix?

Add it to the pudding combo in the sauce pan. Reduce the heat to low and cook for about another five minutes.

Take your pudding and either pour into one dish or individual cups/ramekins. We were feeling sassy so we used martini glasses. Place plastic wrap over the top of the pudding to prevent a layer of "skin" from forming over the pudding. The directions said to refridgerate anywhere from 30 minutes to 24 hours. We started making this as we made our dinner so that as we ate, the pudding would being to congeal. The total time we let it cool was about 1.15 hours.

After eating our meal on the roof, we came back downstairs to finish off the food coma. The last step, and optional depending on your tastes, is making the vanilla wafer topping. Start this quick process by pre-heating the oven to 325 degrees.

Taking about thirty vanilla wafers (approximately equivalent to one box), place in a plastic bag and smash them up using the throw-down-on-the-ground-and-stomp method, or the less violent and perhaps preferred unless in need of aggressive release, the rolling-of-the-glass-or-measuring-cup over top. I suppose if you are really practical, a baker's pin would be nice to get the job done. I love that you put up with my nonsensical ramblings.

Melt the butter and add to the crushed wafers in a large bowl, followed by the sugar, cardamom and salt.

Line a baking sheet with parchment paper and top with the crumble topping. Toast in the oven until golden brown and fragrant, about 15 minutes.

Let cool. At this time, we mixed our reserved bananas from earlier with the crumbles and topped our pudding for a tasty treat! Grab a spoon and enjoy!

Apple Crisp

At our first Central Market cooking class, we made this little bit of heaven for dessert. I have never been a big fan of anything apple so I was skeptical at first. After seeing how easy it was to make, not only did I go out and get my first cast iron skillet, but I absolutely loved the end result. It was love at first bite.

In August, I made this for the first time since that class while at a friend's house for dinner. Unfortunately, we were camera-less, so I wasn't able to capture the process for you at that time. For Max Man's birthday, we ended his weekend of celebration at my parent's house for dinner with the family. We made his requested birthday dinner from last year, and I decided to surprise him with this for dessert.

Grocery List:
For the topping

• 3/4 brown sugar
• 3/4 flour
• 1/2 cup sliced almonds
• 1/2 cup butter, softened

For the apple crisp

• 6 Granny Smith Apples, peeled and sliced into thin slivers
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 tsp. cinnamon
• 1 tbsp. lime

The longest part of this process is the peeling and slicing of the apples. It is much easier if you have at least one other set of hands helping you; if not, be prepared to spend at least 15-20 minutes on that part. Go ahead and pre-heat your oven to 300 degrees.

After you finish peeling your apples, add them to a large mixing bowl and add the brown sugar, sugar, lime juice and cinnamon. Using a large spoon, gently mix the contents together and let marinate for at least 10 minutes.

Now we make our topping. Using a food processor, blend together the brown sugar, flour, almonds and the butter. The mixture will feel like wet sand. Make sure you stop and use a spatula to help scrape the bottom a little, this will help the flour from sticking to the bottom.

Grease a cast iron skillet (or a casserole dish) and add your apples...

Then top with your crumbles....

Stick it in the oven for 45 minutes to 1 hour. Keep checking to make sure the top doesn't get too brown, but a nice golden color. When the apples are slightly bubbling from below the crust, take out and let sit for about 5 minutes.

Scoop into a bowl and add vanilla ice cream for the finishing touch... and maybe a candle. Happy birthday to Max!