Fondue it

I love fondue. I think a lot of us do. I mean, what's not to love. Delicious food that goes in your mouth so fast it can't get soggy. Dream. Come. True. Wellllll, the boyfriend and I had some chocolate fondue with tooooons of fruit recently (omg, let me ruin healthy food with chocolate), but that's not the point. I had SO much left over fondue I didn't know what to do with it... So, a few ideas: Chocolate bars. Chocolate cookies. Have a small party and have MORE fondue. Make some truffles. Pour some on some ice cream. Pour it in some ice cube trays, freeze it, and put it in a vanilla milkshake. make Cupcakes!

Chocolate Chip Cookies

These are hands down the GREATEST chocolate chip cookies that will ever reach your mouth. Ever.

½ cup butter
½ cup brown sugar
½ cup granulated sugar
1 large egg
½ tablespoon vanilla
1 ½ cups flour
¼ cup quick oats
½ teaspoon baking soda
½ teaspoon salt
6 ounces semi-sweet chocolate chips

Directions:
Cream butter and both sugars.
Mix all dry ingredients (flour, oats, baking soda and salt) in a separate bowl.
Add egg to creamed ingredients. Add vanilla. Mix well.
Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
Mix in chocolate chips.
Roll dough into balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. Do NOT over-bake. I can't emphasize this enough.

Make these. Trust me, you definitely will NOT regret it.

falafel

I recently (I'd say within the last few years) have discovered falafel. Why it took me so long to discover this amazing treat, I have NO idea. I'm sure glad I did though. Such a good alternative for vegetarians. And hey, even meat eaters enjoy them. hahaha

Cucumber, lettuce, falafel, hummus, wheat pita, feta cheese, hot sauce, white rice. So. Good! Then, put some white rice on the side with a little seaweed paste. Oh, and if you're feeling super frisky? Some amaretto. Can't say no to that, can you?

Guacs and cold

Omg, it's been freezing here lately. Okay, not literally. It's just been so cold for me. ugh, hate it. I miss summer so much. I should really consider moving somewhere that summer happens 80% of the time.

On the bright side, I made guacamole. I love guacamole. My sister and I could probably eat it for every meal, which is crazy because when we were younger, we hated it. We must be so mature now.

Honestly, I know this won't be helpful, but I have no set recipe for guacamole. I mean, obviously avocados. I try not to mix it up TOO much because I love chunks of avocado still floating around in there. I also put salsa, cilantro (omg, lots and lots of cilantro!), jalapenos, any form of hot sauce (here in Portland we have a famous hot sauce named Aardvark. You should try if if you're ever here), lime juice, maybe some black beans? I mean, it's all what you want. And as far as how much, experiment! lucky for me, it's hard to get guacamole wrong and I'm usually making it for myself since The Boyfriend hates it.

I had my ER rotation a few nights ago. Sort of strange. I saw a young girl who was doing a back hand spring and popped her elbow out of it's socket. When they sedated her and popped it back in, it just looked so easy. I just kept thinking "Uh, I could totally be a doctor, that was simple". I mean, obviously, it's wayyyy harder than it looks and they've probably done a ton of these, but I was just shocked. The body is so weird.

p.s. Rest in Peace Whitney Houston

Eggs and potatoes

I made what's called an Idaho Sunrise. So good. Super easy too, for when you want to mix it up a bit. Basically you bake a potato, then, carve a hole in it and put egg, cheese, and bacon (I put vegi-bacon. I'm always trying to get the boyfriend to try vegetarian options. He even liked it :) You can definitely use real bacon though). Bake until the egg is done. Ta-da!

My ambulance ride along was pretty great. I liked it a lot. The only down side? When you're waiting for another call in the FREEZING ambulance at 3 in the morning. I met a lot of people. Loved the paramedics I rode with. The very first patient we had was a woman who had a stoma. If you don't know what that is, it's an open hole that is permanent. Often there is a tube that goes in it to keep from closing. Anyway, that was a sight to see.

We also had a call to an epileptic. She had seized quite a few times before she had called and even seized while in the ambulance. Talk about fast moving. It was so intense.
Other than that, I've been focusing on school and being boring. Wah-wah

6 funerals in 23 years of life. That's just too many in my opinion.

Others have it worse, I should be more optimistic, though I've never been good at that when it comes to my own life.

banana cupcakes with peanut butter frosting

So, we had banana's. The obvious thing to do would be to make cupcakes. So, why not make delicious banana cupcakes with peanut butter frosting. I even added some chocolate chips for fun. Ohhhh yeah!

Keep in mind that I halved this recipe and got 7 cupcakes. Also, I would half if not 1/4 the frosting recipe because it makes a LOT.

Cupcakes:

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk


Frosting:

1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

For cupcakes:
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).

Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

I'm not sure if I mentioned, but I'm going to school to become an EMT (eventually paramedic). I scheduled my ride-along today. That's where an ambulance lets you ride with them for a shift to see what it's like and how's it going. I'm pretty excited, but also insanely nervous. I'll let you know how it goes. Send me some mega good vibes!

You are absolutely divine, my dear!

One of my favorite things about baking is when other people eat what I create and love it.  Or give me requests to make something and they just light up when they get it.  My mom, when she was just a young lady, used to eat divinity all the time.  Well, I'd never heard of it.  She gave me the recipe and said I should make it sometime.  Boy, oh boy, am I happy I did.  It's delicious!  It just melts in your mouth...

A few things before you attempt this: 1.) You really do need a candy thermometer.  I know a lot of recipes call for one, but you can usually get away with it based on the change in the ingredients, but better safe than sorry.  2.) You are not supposed to make this candy if there is even the slightest bit of humidity in the air (okay okay, I've heard under 40%).  However, living in the Pacific Northwest, that is pretty much impossible, so use 1 to 2 tablespoons less water.

Ingredients

• 2/3 cup white sugar
• 2 tablespoons and 2 teaspoons light corn syrup
• 2 tablespoons water
• 1/2 egg whites
• 1/4 teaspoon vanilla extract
• 3 tablespoons and 2-3/4 teaspoons chopped walnuts and pecans

Directions

1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.  Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
   
   I'm pretty sure I'll be making this again
    
    
   
    p.s. I'm sorry my photos are so awful, my amazing camera was stolen.. :(  I'll get a good one again.  One day.

I'm Baaaaaack!

I know, I know, I disappeared for a long time, like every other forgotten blog that thousands of people start and never finish.  Don't you worry, I'll never leave you forever.  Much has changed since I last posted.  I live in Portland now.  Wow, right?  I'm going to school again to become an EMT.  Fingers crossed.  I have adopted another bunny (Charlie needed a friend, right?).  And of course, I've been baking.  I even got a kitchen aid for christmas!

The most recent thing I baked was Amish White Bread.  I've made a vow to bake more bread, you know, to cut back on money.  I must warn you though, before giving you the recipe, that I modified it a bit.  I've cut back on the sugar, as well as the flour.  Use your best judgement.  The recipe is:

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. 
   
   
   
   Next on my list of breads to make?  Tortillas and Sour Dough Bread.  Recipes?

I am in awe.  I could look at them over and over and over again.