Wednesday, January 26, 2011
Thursday, January 6, 2011
I think that's rubbish. Are you capable of holding a job? Passing a class? Operating a cell phone? Congratulations, good cooking is well within your reach. And sure, cooking your own meals takes slightly longer than popping a TV dinner in the microwave, but not by much. Besides, that's what leftovers are for.
Friday, December 24, 2010
Sunday, December 19, 2010
After a weekend of travel and holiday concerts, the kitchen was looking suspiciously clean and unused. To celebrate the end of the school year and have a yummy lunch before driving back to our respective parents' homes for the holidays, Doug and I made this tasty lunch.
- Smitten Kitchen's garlic butter roasted mushrooms, half a batch. Perfect with one container of mushrooms and two diners.
- Chicken, cooked in a big pan with garlic powder, oregano, pepper, and balsamic vinegar.
- Trader Joe's Garlic Basil linguini
- with slices of Trader Joe's multigrain bread to sop up the sauces.
Wednesday, December 15, 2010
Preheat oven to 350 degrees. Put cupcake papers in 2 muffin pans (24 total).
Combine the chocolate chips and hot coffee, stirring until the chocolate has melted and the mixture is smooth. Let stand.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda. In a larger bowl (everything will be eventually going into this one) beat the two eggs until thickened and lemon colored, about 5 minutes with a hand mixer. Add the oil, buttermilk, vanilla, and chocolate mixture, beating after each addition. Add the dry ingredients, beating until combined.
Divide batter between the cupcake cups and bake for 12-15 minutes, until a toothpick inserted into a cupcake comes out clean.
Remove to racks to cool.