DAMN, Where have you been all my life? [Anzac Biscuits]

To preserve my sanity, I avoided foodgawker and reading my favorite blogs during my sugar challenge. It helped with my urge to bake sweets and once my month ended, I jumped right in and started browsing then this recipe caught my eye. I couldn't do anything, but rush out the door to buy coconut (by the way, it was a 12 block run -- round trip).

Oh my, did it feel GREAT to make a mess in the kitchen. I can't wait to do it again. These cookies are crispy on the edges, chewy, and caramel-ly on the inside. I'm normally not a fan of coconut, but the taste is faint and it adds to the chewy texture.

Anzac Biscuits
adapted from Martha Stewart/UseRealButter

Makes 16 cookies

Ingredients
140g flour
90g oats
165g sugar
45g shredded coconut (unsweetened)
pinch of salt
6 TBSP unsalted butter
10g honey
10g maple syrup
1/2 heaping tsp baking soda
3 TBSP boiling water

Directions

1. Preheat oven to 350°F.
2. Combine flour, oats, sugar, coconut, and salt.
3. In a pot over low heat, melt butter, honey, and maple syrup.
4. In a small bowl, mix baking soda and boiling water. Add to butter and combine.
5. Add butter to dry ingredients. Mix until incorporated and moist.
6. Use a tablespoon to scoop dough. Shape into a ball and flatten with palm of hands.
7. Bake for 15 minutes or until golden brown.
8. Let it cool for 3 minutes on baking sheet before moving to cooling rack.

Dessert for Two #4 - [Caramel Chocolate Pudding]

How did the sugar challenge go?  I lasted until May 15th before I consumed sugar. The thing was that I didn't even want it. I ate it, because I paid for it (it came with my  meal) and the frugal side of me didn't want to waste it. I also cheated several times after that. After my challenge, I felt less inclined to binge on sugar. When I did have a cocktail to celebrate, I found it too sweet and didn't even want to finish it. Also, when I do have cravings, I will take a bit or two and I am satisfied.

During my challenge, I cooked plenty of savory dishes, but I never photographed any of it, because I found a new love that consumed my time. Photography wasn't a priority anymore, but I will definitely get back into the groove of things. The new love? Diablo 3. Well, time to get back to my lover...Oh & Enjoy the recipe!

Caramel Chocolate Pudding
adapted from BraveTart

Note: I originally made her chocolate pudding to bring back childhood memories. It did and I was smiling like the Chersire cat when I was devouring the pudding. The only issue was that I found it a tad too sweet. (I suppose that's a sign that my palate matured?) I decided that there was a way to fancy up the pudding and I present to you Caramel Chocolate Pudding. It's doesn't taste sickeningly sweet, because of the unsweetened cocoa and the bitterness from caramel. Also 4g of powdered gelatin works as well. You'll have a thicker pudding. This recipe works with skim milk, but it certainly tastes better with 2% or whole milk.

Servings: 2

Ingredients
3g powdered gelatin (knox)
35g 2% or whole milk
45g sugar
13g cocoa powder
large pinch of salt
170g 2% or whole milk
1 TBSP butter
1 tsp vanilla extract

Directions

1. In a medium bowl, sprinkle gelatin over 35g milk. Make sure the bowl is heat proof.
2. Heat a pot with cocoa, salt, and milk over medium heat. Whisk constantly until milk bubbles around the edges and there are no more lumps of cocoa. Turn off heat and set aside with the lid on.
3. In a skillet, sprinkle sugar evenly on the surface over medium heat. When the sugar liquefies, keep a close on the color. Swirl the pan if the sugar isn't melting evenly. When the color reaches a dark amber, turn off heat and add butter. Stir with a whisk and watch for splattering butter.
4. When the caramel and butter is mixed together, drizzle in warmed cocoa/milk mixture while whisking. Turn heat to medium low. Constantly whisk until the milk bubbles form around the edges.
5. Pour over the bloomed gelatin and whisk to combine. **When pouring the mixture, there may be a film of cocoa milk mixture that sticks to the skillet. Don't scrape into the gelatin or else lumps will develop in the final product.**
6. Stir in vanilla.
7. Place in the refrigerator for 15 minutes. Remove and stir. Then cover the surface with plastic wrap. Allow it to set for at least 4 hours.
8. Prior to serving, whip with mixer (or by hand if you're strong!) until silky smooth. It'll take 2 minutes with a mixer and longer by hand. **You'll have to whip leftovers again, because it will solidify.**

I am Skinny Fat [Rhubarb Raspberry Popsicle]

Beautiful Rhubarb

I told several friends about the Sugar Challenge before I started. Nearly all of them crackled with glee and announced that they will tempt me with sweet treats. Great friends, right? I did entice one friend to join me on my quest. However, in exchange she wanted to implement an exercise routine: badminton 1-2x a week and workout videos 1-2x a week for a total of 3 exercise days. On day 1, we played badminton. It was a crash course that revealed how out of shape I am. We played for 1 1/2 hours and I haven't had this much fun running about and smashing birdies. I paid the price today...aching buttocks, quads, upper-mid back, shoulder, and arms. Talk about motivation to get in shape again.

Sugar craving wise. I am doing awesome. No cravings yet, which is why I wanted to get this posted so I am not torturing myself later in the month.

Eaaat me!

You want me yet?

Rhubarb Raspberry Popsicles

Note: The combination of fresh seasonal rhubarb and raspberries bring out the essence of rhubarb. The amount of sugar in the recipe keeps the pops tart and fresh. However, if you prefer a sweeter rhubarb taste, increase the sugar to 1 heaping cup (200g) of sugar. Also, the raspberries can be omitted for a rhubarb only pop.

Servings: 8 - 10  pops

Ingredients
3/4 LB (330g) rhubarb
2/3 cup (130g) sugar
2/3 cup water
pinch of salt
1/2 lemon, juiced
1/2 cup (60g)  frozen raspberries, plus more for garnish

Directions

1. Trim rhubarb and cut into 1/2 inch pieces.
2. Bring sugar and water to a boil.
3. Add rhubarb and salt. Simmer until tender, approximately 4 to 5 minutes.
4. Allow to cool to room temperature.
5. Pour into a blender and add lemon juice. Blend until smooth.
6. Reserve 1/2 cup of blended rhubarb and add frozen raspberries. Blend until smooth.
7. In each popsicle mold, add enough raspberries so that 1/3 of the popsicle is filled. Add rhubarb mixture until nearly full and add a layer of the blended rhubarb and raspberries mixture.
8. Freeze for 6 hours before consuming.

No Sugar Challenge

My Last Bite of Sugar. Nooooo!

Beginning today, May 1, I'll be starting my No Sugar Challenge. I don't know how I am going to fare since I am a sugar addict. I live and breathe sugar. At least it will force me to get creative with savory dishes, which is one of my weaknesses. I don't find savory dishes inherently pretty to photograph, but hopefully I'll develop skills in the next 31 days.

There's only one rule and it's very simple: Do not eat any dish or product with added sugar.
This includes white granulated sugar, brown sugar, agave nectar and honey in any food that I make or eat. This means I can't put sugar in my coffee or eat foods where sugar has been added.

Exceptions

• I can eat foods with naturally occurring sugar such as fruits.
• I can drink juice, but only 1 glass. Any more than that, I am essentially consuming sugar.
• I can use a pinch of sugar to flavor savory dishes. However, I cannot consume sugar based sauces.

My last sweet recipe that I'll be posting tomorrow.

Rhubarb Raspberry Pops

Love the Rhubarb!

My Sugar Journey is Ending Soon [Addicting Spicy Warm Egg & Nut Salad]

Recently, I've been consuming ice cream, cakes, cookies, and sweets throughout my week. My lowest point was eating a Nestle Drumstick for breakfast, which I didn't even enjoy. I only ate it, because it was in my refrigerator. It's time for a sugar intervention. Starting on May 1, I will be committing myself to a No Sugar Challenge for the month. I will be posting rules in another post closer to my start date.

I'm not sure how I will handle a month without sweets since my blog is 95% dessert based. It will be a challenge, but it will force me to practice photographing savory foods, which means more savory recipes for you! I can honestly say that JSB will be happy with that change, because she is always complaining that I make too many sweets. In honor of her, I finally wrote down the recipe for her favorite Warm Egg & Nut Salad.

Addicting Spicy Warm Egg & Nut Salad

Note: I love multipurpose recipes. As a salad, it's a great snack in the afternoon or an appetizer in a multiple course meal. When the egg is omitted, it turns into a lovely bowl of spicy nuts to munch on during the day. In the past, I have used mixed nuts (from Trader Joe's) and almonds. Any type of nuts work. I prefer my nuts chopped into smaller pieces, but feel free to keep them whole.

Serves 1

Ingredients
1/3 cup nuts
1 egg
1/8 tsp sea salt
pinch of sugar
1/4 tsp garlic powder
1/8 tsp cayenne
1/8 mustard powder
1/4 heaping tsp cheese powder
1/4 of a green onion, thinly sliced

Directions

1. With an egg in a pot, fill it with water until the egg is submerged. Cover. Put over high heat until the water boils. Turn off the heat, leave the cover on, and set the timer for 15 minutes.
2. Meanwhile, in a small bowl, add sea salt, sugar, garlic powder, cayenne, mustard powder, and cheese powder. Stir.
3. In a skillet set over medium heat, add the nuts. Shake occasionally. When the nuts are hot to the touch and toasted, spray with olive or canola oil with an oil sprayer. Sprinkle seasoning onto the nuts and shake the skillet  until nuts are evenly coated. Turn off the heat when the nuts are dry to the touch.
4. The egg should nearly be done. When the timer goes off, pour out the hot water and run cool water over it. Take the shell off the egg and cut into 6 - 8 chunks.
5. In a bowl, toss the nuts and egg together until mixed. Taste and add more salt as needed. Enjoy while warm.

For my Sis. [Fresh & Simple Guacamole]

The Ingredients + Cilantro

I was on the a roll in the kitchen today and boy does it feel good to be back! I made guacamole and had time to photograph it. Woah, right? I also made layered jello and lunch for tomorrow. Now that the fun part is over, it's time to get back to writing papers.

Fresh & Simple Guacamole

Servings: 1 to 2 people

Ingredients
1 ripe avocado, diced
1/2 of a small tomato (approx. 2.5 inches), diced
1/4 of a small red onion, diced
a small handful of cilantro, chopped
1/2 lime, juiced
3 - 7 slices of jalapeno, depends on spice preference
salt to taste

Directions

1. Put the diced avocado in a medium sized bowl and use a fork to gently mash until only some small chunks remain.
2. Add the diced tomatoes, onion, cilantro, lime, jalapeno, and salt. Mix and taste. Add more salt as necessary. Put it in the fridge for at least 30 minutes so the flavors develop. 

I'm Back! [Caramel Cranberry Chocolate Chip Oatmeal Cookie]

What's my excuse for being gone this long? I have plenty. First, my computer took a dive for a week. Second, homework was piled up. Third, taxes. Fourth, birthday celebrations: hello 26 year old me and to one of my best buddies. Fifth, I'm engaged.

The truth is that I missed blogging and writing out what's been going on in my life. I attempted to write several times these past weeks, but the words wouldn't come. The cause of it is probably all the papers I had to write. I haven't been baking up a storm either. I've been doing repeats such as granola and Peanut Butter Bars.

Last week, JSB and I went on a bulk food binge. For $37, we bought 1 LB of Saigon Cinnamon, cheese powder, citric acid, sea salt kosher flakes, poppy seeds, and mustard powder AND 4 oz of white tea leaves. With an abundant of spices sitting in my cupboard, I've been experimenting with savory dishes in the kitchen. One of my winning dishes happened to be a warm egg & mixed nut salad that JSB and parents adored. She's been asking for the recipe...perhaps this week I'll have time to recreate it and post the recipe for her. LOVE YOU my YOUNGEST MOST ADORABLE sister. <3

In the mean time, enjoy these Caramel Cranberry Chocolate Chip Oatmeal cookies. These cookies are special for the reason that fresh cranberries are used. The chewy caramel bites mixed with the crispy oatmeal and tart cranberry slices are a welcoming combination.

Caramel Cranberry Chocolate Chip Oatmeal Cookie

Note: This is my first time using fresh cranberries in cookies and I was impressed by the results. I was expecting mushy juicy bits, but it turned out to be moist with a bit of chew. Because it is a good deal juicer than dried cranberries, there is a longer bake time.

Ingredients
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1/2 cup all purpose flour
2 TBSP whole wheat flour (or substitute all purpose)
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups old fashioned oats
1 cup fresh cranberries, sliced
1/3 cup semi-sweet chocolate chips
1/4 cup granulated sugar (for making caramel praline)

Making Praline

In a skillet, sprinkle 1/4 cup sugar evenly across the surface. Turn the heat to medium low. As the sugar starts melting and turning color, swirl the sugar around. If necessary, use a wooden spoon to stir in the stubborn sugar pieces that aren't melting. When it's the color of medium-dark amber, take it off the heat and pour onto a cookie sheet lined with parchment paper. Quickly tilt the cookie sheet so the praline spreads into a thin layer.

Directions

1. Make caramel praline (above for directions).
2. Preheat oven to 350°F.
3. Cream butter, brown sugar, and granulated sugar until smooth.
4. Add egg and vanilla extract until blended.
5. In a separate bowl, combine flour, baking soda, and salt. Stir into creamed mixture until just blended.
6. Break cooled caramel into tiny pieces, approximately 1/2 inch pieces or smaller.
7. Fold oats, cranberries, chocolate chips, and caramel into dough.
8. Drop teaspoon sized dough onto parchment paper lined cookie sheet.
9. Bake for 17 to 20 minutes or until browned around the edges and the surface of cookie is dry to the touch.
10. Let the cookies cool down to room temperature before removing it from the parchment paper. The cookies will fall apart if they are moved while still warm. The cookies are the best enjoyed the day it is baked while the caramel is chewy and the oatmeal is crispy. Because fresh cranberries are quite moist, the cookies will lose the chewy crispy texture and turn into soft cookies that fall apart the next day.