30 Day Paleo Challenge

February 26, 2013February 26, 201313 Comments

I’m a firm believer in trying new things. I’m also of the belief that if you’re not happy with something, change it. So right now, these two beliefs are coming together to form this 30 Day Paleo Challenge.

If you are at all into health/fitness, you’ve probably heard about the Paleo diet and the cult of Crossfit. I hate to say it but I’ve drank the Kool Aid. I think Crossfit is totally fun. I feel like a total bad ass every time I do a power snatch. But that’s not why I want to give Paleo a try.

Let’s be honest. We all know I have a sugar problem.

Hi, my name is Karla and I’m a sugarddict.

While I like to joke about it, it’s something I don’t like about myself. I wish I could pass up a piece of cake, or look at a cookie and not really want it. So instead of complaining about it, I’m going to try to do something to change it.

30 days.

That’s not forever, but it might be long enough to help me break a less-than-desirable habit.

What does the 30 Day Paleo Challenge mean?

That means for 30 Days I will:

Avoid:
-Dairy
-Grains
-Legumes
-Alcohol
-Sugar (and sugar substitutes)
-Processed foods

Enjoy:
-Lean Meats
-Vegetables
-Fruits
-Nuts
-Healthy Fats

You’re probably thinking what about all the baked goods?

I have a few that I’m committed to baking for events, but other than that I’ll try to feature Paleo-friendly recipes.

Like this Baingan Bharta I made wayyy back when

I don’t want to call this a diet, because I hate diets and I’m not necessarily desperate to lose weight. What I am tired of is constantly wanting something sweet after lunch and dinner. So this isn’t a diet. Instead, I’m calling this a challenge and an experiment.

I’ve read tons of things about how Paleo has helped people crave less sugar and feel more energized. Seems worth a shot to me.

I fully expect this to be challenging, and maybe even suck at first. I’ve drank coffee with milk and splenda/sugar substitute every morning for as long as I can remember (literally since I was probably like 8 years old). That will probably be the biggest challenge, but I’m willing to give it a try.

I’d love to have clearer skin, fewer headaches, fewer cravings and more energy! Who wouldn’t? I’d be lying if I said I wouldn’t be happy to lose a few pounds too.

I’ve got nothing to lose (except maybe a few pounds), so why not give it a try?

This week, I’m easing into it. Finishing up any beans or cheese left in my fridge (because while I want to be healthy, I also don’t want to be wasteful) and transitioning to a Paleo lifestyle.

The full fledged challenge begins on Monday, March 4th!

What do you think? Do you have any experiences with Paleo?

Want to join in on the 30 Day Paleo Challenge? Interested in me documenting the journey on here?

Little Banana Cake with Caramel Filling

February 25, 2013February 25, 20139 Comments

Sometimes you just don’t want a big commitment. Saturday, I went on a 16 mile hike up the highest peak in Orange County. That was a big commitment; there was snow at the top of the mountain.. in Orange County…

I was totally ok with that commitment.

But sometimes, dessert can be a big commitment, especially cakes.

Because of this, I think my 6 inch cake pans were a great investment, and I think this banana cake has been my greatest creation from them so far.

I actually made this twice, so I can tell you with confidence that it’s doubly tasty.

Little Banana Cake with Caramel Filling

adapted from Epicurious

For Cake:
1 cup + 1 tbsp flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 1/2 sticks (3/4 cup) butter
1/2 cup sugar, heaping
1 egg
1 ripe banana, mashed
1/4 cup + 2 tbsp whole milk
1/2 tsp vinegar
1 tsp vanilla

Caramel filling:
1/2 cup sugar
2 tbsp butter
2 tbsp cream
1/2 tsp vanilla
pinch of salt

Icing:
1/2 cup heavy cream
2 tbsp sugar
1/2 tsp vanilla extract

Pre-heat oven to 350F.

Sift together flour, corn starch, baking soda, baking powder and salt. Set aside.

Cream together butter and sugar until fluffy (about 3 minutes). Add in egg, continue to beat for another minute or two. Beat in mashed banana, milk, vinegar and vanilla. Add in flour mixture until well combine.

Pour batter into 2 (6 inch round) cake pans (greased, floured and bottom lined with parchment paper). Bake 20-25 minutes or until golden and cooked through (mine took 25 mins, but yours might differ based on your oven so start checking after 20 mins). Allow to cool completely.

Make caramel filling. Melt sugar in a sauce pan over medium heat. Once sugar starts to melt turn flame to low. Work out any clumps by stirring. Once the sugar syrup is a deep amber color, remove from heat stir in butter (mixture will foam a lot but keep stirring), stream in cream as you stir, then stir in vanilla and salt. Set aside to cool a bit.

Level off each layer using a serrated knife. Place your bottom layer crumb side down on a plate (put some pieces of parchment paper around the edges to get a clean frost). Spread half the caramel in the middle of the cake. Put second layer on top and spread with remaining caramel. Caramel should still be warm to the touch but not pourable. You’ll have to spread it with the wooden spoon and it will smooth out on its own (if you let it cool too much you won’t get a smooth top. Alternatively if the caramel is too hot, it might flow over the edges, no biggie, you can cover that with icing).

Next make frosting. Beat half a cup of heavy cream, once it starts to form soft peaks add in sugar and vanilla. Continue to beat until it forms firm peaks. Frost the cake as desired. If you plan to frost the entire thing (including the top) and decorate, double the frosting. I only frosted the sides

then used a piping bag with a star tip to decorate the edges to leave the caramel exposed. Both are great, tasty options.

If you’re ready for a big commitment (aka a full size cake), double the recipe and bake in two 8 or 9 inch cake pans.

Either way, store this cake in the fridge until about 45 minutes before you’re ready to serve it. Don’t come complaining to me that your caramel is too hard if you take it out of the fridge and slice it immediately. Like all commitments, that part needs time too.

What’s your next commitment?

Please tell me it’s this little banana cake!

The EBA: Egg Bacon Avocado Breakfast Sandwich

February 9, 20139 Comments

I love breakfast. It’s seriously the best meal out there. If I could have brunch out every day, I’d be totally happy. But sometimes you need to save money and calories. Tomorrow, I’m having Sunday Brunch out with friends. So making something special at home that hits the spot was the right way to go.

This says it all.

According to Facebook, you all love runny yolks as much as I do. So tomorrow morning… or really right now… save yourself a few bucks and make this delightful breakfast creation.

EBA: Egg Bacon Avocado Breakfast Sandwich

1 slice of bacon
1 egg
1/4 avocado, sliced
2 pieces of bread

Fry the bacon in a small skillet over medium flame until desired level of crispiness. In the meantime, toast your bread and slice your avocado. Remove bacon from pan and place on a paper towel, once cooled, break in half so you have two pieces.

Wipe off some of the bacon grease from the skillet. Turn flame on med/low and crack egg into pan. Once the white part has set enough for you to flip it, flip the egg and cook an additional minute (or more if you’re blasphemous and don’t like runny yolks). Transfer egg onto 1 slice of bread. On the other side, lay slices of avocado then bacon.

Put together and enjoy!

I swear the runny yolk is what makes this so amazing. Or maybe it’s the bacon. Or the avocado…

You’d think that based on the number of desserts I made I would be all about sweet breakfast items, but no. I generally prefer savory breakfast foods.

What about you? Do you prefer savory or sweet breakfast? What’s your favorite breakfast/brunch menu item?

Kitchen Tour: Where Foodologie Happens

February 6, 20138 Comments

Not sure if you’re familiar but The Kitchn does Kitchn Tours, where they feature various people’s kitchens. Most of them are fancy and amazing kitchens of influential people in the food world, and I simply love them.

I think it’s because I’m nosy. I always want to know what people’s kitchens are like. Not just famous people but everyday people, especially bloggers. I see their delicious work, and I’m always dying to know where it happens. I assume everyone has amazing kitchens with every gadget available. But then I think hmm well mine isn’t amazing…

So with that, I’ve decided to share my kitchen with you.

This is my teeny tiny kitchen in my teeny tiny studio. It’s not much, but this is where Foodologie happens.

No really, that’s pretty much all there is too it.

In case you don’t believe me, here’s a video to prove it.

So my kitchen is tiny and strange. It’s not fancy. I own 1 pot, 2 pans, 2 baking sheets, 1 cupcake pan, some cake pans and let’s be honest four pie dishes… My toaster was only $7.99 from Target, my microwave is on loan from my sister and my blinds consistently fall when I pull on the string.

But I still love it and everything that comes from it…

Like this Bourbon Banana Pie

My kitchen is a winner, but let’s be honest. I hope to one day have a kitchen as awesome as the ones I see in Kitchn Tours.

Tell me about your kitchen! Any other bloggers want to do a tour of their kitchen to make me happy?

Banana Bacon Chocolate Chip Cookies

February 3, 20138 Comments

2 great things inspired this blog post. They both start with a B. The first is Bacon.

That word inspires so many people to eat copious amounts of things. I feel like Bacon is particularly fitting today, as it’s Super Bowl Sunday. I would be a big fat liar if I told you I wasn’t excited for today, but I’ll be honest. I’m more excited for the food than for the game, and only marginally more excited for Beyonce (that’s the second B…).

She’s my lady, and I love her. Probably as much as most people like bacon.

So my contribution to Super Bowl Sunday (aka this…

are these cookies

Banana Bacon Chocolate Chip Cookies

1/2 cup butter
6 slices of bacon, cooked and fat reserved*
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tbsp vanilla extract
2 cups flour
1 tsp baking soda
1 cup chocolate chips
2 cup banana chips, roughly chopped

Cook bacon in a pan over medium heat until crispy. Place on to a paper towel and allow to cool. Once cooled, chop and set aside. Reserve 1/4 cup of bacon fat.

Cream together butter, 1/4 cup bacon fat, and sugars. Add each egg, beating about 1 minute after each. Add flour and baking soda, beat until almost combined. Fold in bacon, banana chips and chocolate chips. Chill dough in the freezer while you preheat the oven to 350F.

Form dough into walnut sized balls, and place on parchment paper-lined baking pan. Bake 12-15 minutes or until golden brown (this varies on the size of your cookies and your oven). Allow to cool completely and serve. Makes about 4 dozen cookies.

*Note: if you don’t want to use bacon fat, omit bacon fat and use 3/4 cup of butter instead of 1/2 cup.

So make sure you get on this quick. You’ve got a few hours until Beyonce (and the Super Bowl). Run and get some bacon then make these cookies!

Crazy Good Biscuits

January 27, 20133 Comments

My boyfriend confessed to me that one time, I ate his biscuit.

That sounds totally gross. Let me back up. Once night, we had a crazy hankering for KFC. So like any normal couple, we satiated the craving with a bucket, 4 biscuits and 2 sides. Apparently, after dinner, I wrapped up the leftovers and told him to take them. When he went home, he forgot them.

The next day, lunch rolled around and I ate the last biscuit, but left Jesse the remaining chicken and sides. At least that’s how I remember it.

Yesterday, he confessed. I ate the last biscuit and he was silently sad about that for a while.

Naturally, I laughed and apologized profusely. Then, of course, made some biscuits to make amends for my biscuit-devouring habit.

Crazy Good Biscuits

adapted from Epicurious

2 cups flour (plus extra for rolling out)
2 tbsp baking powder
2 tsp sugar
1 tsp salt
5 tbsp butter, cold
1/4 cup plain greek yogurt
1/4 cup heavy cream
1/2 cup milk
1-2 tbsp melted butter (for brushing)

Preheat oven to 425F. Combine dry ingredients in a bowl. Add butter and using your fingers work the butter into the flour until you get coarse crumbs. Next, add yogurt, cream and milk and stir with a spoon until combined. Turn onto a floured surface and knead 2 or 3 times, then form into a disk shape. Pat it down with your hand until it’s about 1 inch thick. Using a biscuit cutter or the bottom of a cup (I used the bottom of a mason jar I use to make pies in jars, so mine were small biscuits), cut out biscuits and place onto a parchment paper lined baking pan. Repeat until all dough is used up. Brush with melted butter and bake 10-15 minutes (this will vary depending on the size of your biscuits) until golden brown. This will make about 2 dozen biscuits (depending on size).

Serve with whatever you like. We like to keep it Latin so we ate them with carne asada, grilled corn and squash.

Tasty.

Caramel Yogurt Bundt Cake

January 20, 2013January 21, 20137 Comments

When I was little, I remember my mom regularly kept a Costco Pound Cake in a glass cake dome on the kitchen counter. I remember not liking it much as a kid, but I’m pretty sure it was offered to anyone who came over. We all need that kind of cake.

The kind you offer with coffee to any and all of your guests. A simple cake that almost serves more of a decorative purpose than a gluttonous one. This is that kind of cake.

But I’ll be honest, this won’t wow you. It’s a simple cake, and that was my intention. Sometimes we need simple.

Caramel Yogurt Bundt Cake

For Caramel:
1/2 cup sugar
2 tbsp heavy cream
2 tbsp butter, softened

For Cake:
Caramel
1 1/2 cups sugar
1/2 cup canola oil
4 eggs
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup plain yogurt (I used Fage 0%)
1 tbsp vanilla extract
1/2 cup milk

Pre-heat your oven to 350F. Then start making the caramel. Add 1/2 cup of sugar to a sauce pan. Turn on heat on high until sugar starts to melt. Once sugar starts to melt, turn flame down to low and stir. Keep stirring until sugar is melted, any clumps have dissolved and you have a deep golden amber color. Next stir in butter then cream. Keep stirring occasionally.

In a large bowl or mixer, beat together sugar and oil. Stream in caramel and continue to mix. Beat in eggs, beating 1 minute after each egg. Combine flour, salt, baking soda and baking powder in a bowl. Gradually add flour to batter, alternating with yogurt. Once combined, add milk and vanilla and continue to beat until smooth.

Pour batter into a greased and floured bundt pan. Bake for 30 mins, then reduce oven temperature to 325F and bake for another 15-20 minutes or until you poke it with a knife and it comes out clean. Allow to cool completely and turn onto a plate (note: I had a hard time getting it out of the bundt pan, but finally it happened! This always happens with bundt pans for me!). Dust with powdered sugar and serve or keep in a cake dome on the kitchen counter.

That’s what I would do if my counter was larger than 2 feet wide. Clearly my kitchen is a little to simple. Is yours?

Bourbon Banana Pie

January 15, 2013February 9, 201314 Comments

I wish I could say that New Years Resolutions mean that pies are on hold for a while. But no. No no, I don’t wish that, because pies are always a good idea.

You know what else is a good idea: bourbon. Oh and bananas. We can’t forget bananas. I eat one everyday; they’re good for you. I don’t have bourbon everyday; we won’t talk about that. But in this pie form, I might be willing to do so. Although pie everyday might not be a good idea either, resolutions remember?

How about a resolution to try new things? I’ll be honest, the bourbon flavor is subtle, not overpowering. It’s pretty much perfect, like this pie. And really aren’t you tired of traditional banana cream pie? If you are, or even if you’re not, try this:

Bourbon Banana Pie

1 stick of butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
2 egg yolks
3/4 cup mashed banana (about 1 1/2 medium bananas)
1 (14oz) can sweetened condensed milk
3 tbsp Bourbon or other Whiskey
1 cup sour cream
1/4 cup sugar

Pre-heat oven to 325F.

Combine graham cracker crumbs, melted butter and powdered sugar. Press into a 9 inch pie dish. Put in the fridge until ready to use.

In a large bowl, beat egg yolks for a few mins. Beat in banana, sweetened condensed milk and 1 tbsp bourbon. Pour mixture into prepared pie dish. Bake for 45 minutes (or until no jiggles when you shake it). Allow to cool completely. Once pie has cooled, make topping. Mix together sour cream, sugar and remaining 2 tbsp bourbon. Spread over the top of the pie. Refrigerate for a few hours and serve!

So given my obsession with adding alcohol to everything, it might seem like I’m an enormous lush. Trust me, I’m not cool enough to be one of those people. Pie on the other hand…

I’m definitely cool enough for pie. So are you. Go make this pie! or Pin It for future reference 🙂 This is one you’re going to want to try.

Roasted Pineapple with Cardamom Whipped Cream

January 13, 20132 Comments

We’re mid-way through January and resolutions are in full swing. Most people have a resolution that is health/fitness related. I certainly do. Believe it or not, in 2013 I want to:

1. Eat less sugar
2. Keep up my work outs 3-5 times per week
3. Be able to do 50 pushups without having to drop to my knees after 10

Not the loftiest of goals, but I’ll take it. This doesn’t mean I’ll stop baking. Nope. In fact, last week I made a cake and a pie and today I made cookies (don’t worry I didn’t eat it all). But I might to diversify my recipes to be a little more health conscious.

So for the sake of resolutions, here is a lighter (I say lighter, not light because whipped cream is not healthy) dessert.

It includes fruit, a bit of sugar, some spice, nuts and cream. It’s all about balance after all right?

Roasted Pineapple with Cardamom Whipped Cream

1 pineapple, thinly sliced into rings
1/4 cup brown sugar
1 cup whipping cream
1/2 tsp cardamom
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup chopped pecans (or other nuts)
Honey for drizzling

Pre-heat oven to 450F.

Slice pineapple and rub slices with brown sugar (about 1/2 tsp per slice).

Place on a parchment paper lined baking sheet and roast for 10 minutes. Flip and roast for another 5-10 minutes or until golden.

In the meantime, make whipped cream. Using a mixer, beat cream until it starts to foam and thicken, add cardamom, sugar and vanilla and continue to beat until it forms firm peaks. Set aside.

Once pineapple is done. Allow to cool slightly. Place a few slices on a plate top with a dollop of whipped cream, sprinkle with nuts (whichever you’d like. I used pecans but I bet pistachios would be awesome), and drizzle with honey. The whipped cream will melt a bit because the pineapple is hot. Depending on the size of your pineapple and how thick your slices are this should serve about 10 people.

The beauty of this recipe is that it’s ok to NOT measure things. It’s easy to scale up or down, just take however much pineapple you want, rub it with some sugar, roast it, serve it with whipped cream (or ice cream?!?!), sprinkle with nuts, drizzle with honey and BAM! Quick and easy light dessert that will impress all.

So whether your new years resolution is to lighten up, throw more dinner parties or become a master chef. This should set you in the right direction.

What’s your New Year’s Resolution?

Orange-Pistachio Biscotti

January 2, 2013January 2, 20139 Comments

Sometimes I wish I had a fashion/style blog like Kendi Everyday, but then I remember I lack a unique sense of fashion (hence why I feel the need to text pictures of my outfits to my friends for approval).

I simply cannot accessorize. If you can, bless your heart.

More importantly, I’ve noted that these style bloggers all have fabulous significant others (or something or other) who can take fantastically flattering pictures of them in random parts of cities. No luck there for me either.

Instead, I oogle style blogs on a regular basis and stick to making food… like biscotti. Biscotti is like the silky scarf of cookies, don’t you think?

Better than the average cookie and even more divine when dipped in hot coffee. The orange and pistachio combination. Classic. Like a black dress.

Orange-Pistachio Biscotti

adapted from Allrecipes Biscotti

1/2 canola oil
1 cup white sugar
3 eggs
zest of 2 oranges
1 tsp vanilla extract
3 1/4 cup flour
1 tbsp baking powder
1 cup shelled pistachios
2 cup white chocolate chips (plus more for drizzling)
1-2 tsp canola oil

Preheat oven to 375F. Beat together canola oil, sugar, eggs, orange zest and vanilla until well combined. Beat in flour and baking soda until almost combined. Add pistachios and 1 cup of white chocolate chips. Divide dough in half. Form into two logs about 2 or 3 inches wide and place on baking sheet lined with parchment paper. Bake 25-30 minutes or until golden. Remove from oven allow to cool until you can handle it without burning yourself. Reduce oven temperature to 325F. Then slice at a slight diagonal into half inch slices. Lay onto baking sheet again and bake 5 minutes on each side. Allow to cool completely.

Once cookies are completely cooled, place white chocolate chips into a bowl and microwave for 30 seconds. Stir and repeat until chocolate is melted. Add a teaspoon or two of canola oil until the chocolate is a little runny (but not too much). Drizzle over cooled cookies. Allow chocolate to harden and serve with hot coffee or tea. Makes about 40 cookies and can be stored in an air tight container up to 1 week.

If you, like me, are lacking in the style department, don’t despair. These cookies will distract anyone from noticing that your shoes don’t match your outfit and you’re missing an earring.