I'm Back? [Honey Granola]

When I last posted, it was during a transition period at my job. The business was in a tough position and I was thrown in the mix to maintain order while my boss dealt with the paperwork to keep the business alive. Working through uncertainty isn't my strength and I was fairly stressed and tired. Eventually, everything settled down and I was promoted after 2 years of hard work.

It's been both an amazing, stressful, and tiresome journey, but I have finally discovered my footing. I feel more secure and I am falling into a pattern where I can complete my work duties while still creating time for hobbies. Since September, I have not baked or taken any gorgeous photos. I have just been grinding in and out of work trying to reach the high expectations I set for myself. I am learning to compromise what I want versus reality. A difficult pill to swallow for a perfectionist like me.

Now it's time to unwind with some homemade granola and yogurt. Yums.

Honey Granola
adapted from Baking Unplugged by Nicole Rees

Note: This isn't a very sweet granola, but feel free to increase the sugar up to 1/2 cup to suit your taste. I prefer my granola plain so I don't add any nuts or dried fruits, but you can always add up to 3 cups of nuts or dried fruits.

Ingredients
1/4 cup sugar
1 large egg white
3 TBSP oil
3 TBSP honey
2 TBSP water
1 tsp vanilla extract
1/2 tsp salt
4 heaping cups old fashioned oats
3 cups of dried fruits or toasted nuts/seeds (optional)

Directions

1. Preheat oven to 300°F.
2. In a large bowl, whisk together sugar, egg, oil, honey, water, vanilla, and salt until combined.
3. Stir in oats, coat evenly. 
4. Spread out mixture in an even layer on the pan. Bake for 30 minutes. Stir granola and push the browned bits toward center of pan.
5. Reduce heat to 250°F. Bake for 20 minutes. 
6. Stir and back for another 20 minutes.
7. Remove from heat. Stir and allow to cool completely.
8. Stir in any desired dried fruits or nuts.
9. Store at room temperature in an air tight container.

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.