Culinary Bucket List: Monkey Bread

I’ve been excited about the concept of my culinary bucket list ever since blogging about it last month.  I guess I should have set some ground rules… or really one important ground rule… the rule of perfection (or lack of).

Whatever I make on my culinary bucketlist might not be perfect, but I’ll try anyway.

With that said…

The first item to check off the list: Monkey Bread.

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Oh monkey bread.  I had no idea what to expect, because I had never eaten it (or made it).  It’s like a giant cinnamon roll stuffed into a bundt pan and covered in butter.

You really can’t lose.

I did learn, however, that monkey bread (like cinnamon rolls) gets hard and dry after sitting out.  This is best devoured hot.  Straight out of the oven is best.

Mine wasn’t perfect.  In fact, when I turned it over, it got a little stuck.

Ok honestly, it was a bit of a mess…

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I used a recipe I found online and make some changes (as usual). I added pecans because that sounded great.

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I skipped the glaze and that was a mistake.  I should have made the glaze, but it looked so intense on it’s own that I thought it wasn’t necessary.

Lesson learned.

I won’t share the recipe I used, but feel free to check out this recipe from Sally’s Baking Addiction that I based mine on.

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Overall, monkey bread was tasty, but I don’t think I need to make it again.  It was intense, but maybe I’m just not a big fan of cinnamon rolls in general?

Next time, I’ll know not to skip the glaze.

Next on the Culinary Bucketlist/Foodologie is Thai food!  I’m off to Thailand for 2 weeks.  I’ll be back with updates, photos and tasty recipes… then when I return there will be some peanut buttery goodness too.

Lots to look forward to!

Are you a fan of Monkey Bread? or just cinnamon rolls? or neither? 

 

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Chocolate Dipped Dates with Pistachios and Sea Salt

Happy New Year!

The new year is upon us and like everyone else, I’m wondering what happened to 2014.  It flew by, but it was a great year.

 

I’m grateful for 2014 and excited for 2015.  This year was full of great things…

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Like pie of course and healthy things like Avocado Pesto Hummus

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and my new obsession with zucchini noodles:

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I also did a lot of things I didn’t document on the blog, like when I went to Philadelphia and ran a half marathon

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That was tons of fun.

I also went to weddings, hung out with friends, went wine tasting, got better at crossfit, got better at my job.  So many wonderful things, all that weren’t documented anywhere.  I’m ok with that.  I took a step back from blogging this year, and I’m happy with that decision.

This isn’t the end of Foodologie.  No, no.  Foodologie is alive and well, but I’m hoping Foodologie will change in 2015.

After all, change is good.

So let’s celebrate change and the coming of a new year with a treat, something simple and sweet:

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Dates.

Delicious and naturally sweet, dipped in dark chocolate then sprinkled with chopped pistachio and sea salt.  It’s decadent and delicious, as the New Year should be.

 

Dates Dipped in Chocolate with Pistachios and Sea Salt

24 dates
1/2 cup dark chocolate chips (I used 60% cacao)
1 tsp coconut oil
1/4 cup pistachios, finely chopped
1 tsp coarse sea salt

Place your dates on a parchment paper lined dish.

In a bowl, melt together chocolate and coconut oil in the microwave.  Put it in for 20 seconds, then stir. Repeat until melted and smooth.

Dip dates into chocolate, then place on parchment paper.  Sprinkle with pistachios and sea salt.  Chill for a few hours, then serve!

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I haven’t had them yet but I bet they’ll go perfect with champagne.

I hope this recipe is indicative of what Foodologie will be in 2015: fun, simple and delicious.

Happy New Year!  I wish you the very best in 2015 and thanks so much for reading!

 

Almond Joy Chocolate Chip Cookies and the Second #C2CCS

Hi friends! I’ve been on the DL the past few weeks.  I’m in a sort of blogging/life rut, so I had been taking a bit of a break.  Luckily, I have some blogger friends to help get me out of the rut.

One of my favorite parts of blogging is getting to know people.  I know it sounds silly and cliche, but I’ve made a few real life friends as a result of blogging.  Real life friends are amazing (looking at you Allison and Samantha), but it’s also great to make friends online, especially when they motivate you to bake treats and send you some.

You might remember last year, I made some Molasses Ginger Apricot Cookies?  Then I sent those cookies to some ladies and they sent me some cookies back and we called it the Coast to Coast Cookie Swap.  Well here is the second installment of that! Because isn’t sending your friends cookies a good idea?  It is!

Planning what kinds of cookies to send to other foodie/cookie lovers is hard.  I brainstormed for a while and these cookies turned up by mistake.  I wanted to make some cookies for a coworker who was doing an awesome job.  I liked them so much I decided they needed to happen again.  I’ve actually made these cookies three times in the past two weeks.

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Trust me.  They’re worth it.

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In exchange for these cookies, I received a few goodies in the mail:

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White Chip Cranberry Cookies from Natalie

Delicious Spiced Cookies from Coco

Take 5 Cookies from Jazzy

Additionally, Allison made some Grain Free Pumpkin Chocolate Chip Cookies that I wish I got to try!

Let’s be honest, exchanging cookies (or all baked goods in general) is an amazing idea.  You should try it.  Start by making these and sharing them with your friends.

Almond Joy Chocolate Chip Cookies

1 stick of butter
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1/2 cup dark chocolate chips
1/4-1/2 cup roasted coconut chips
1/4-1/2 cup honey roasted sliced almonds

Cream together butter and sugar until fluffy.  Add 1 egg, then vanilla and continue to be beat for about a minute.  Add in flour mixture.  Mix until almost combined. Fold in chocolate chips, coconut and almonds until dough is just combined.  Be careful not to overmix the dough, if not you’ll get flat cookies!

Place dough in the freezer while oven preheats to 350F.

Once oven has pre-heated, form dough into walnut sized balls.  Place on parchment paper-lined pan and bake for 8-12 minutes, or until golden around the edges.

After a few minutes, transfer to a cooling rack and allow to cool completely then share with a friend and enjoy!

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What’s your favorite cookie to share with a friend?

 

P.S. Sharing cookies is awesome, but baking with a friend is even more fun!  Check out these Salted Caramel Eclairs I made with Sam at the Little Ferraro Kitchen!

Peanut Butter and Jelly Smores… and other PB&J Creations

I feel like everyone I talk to had PB&J for lunch as a kid.  I had ham with cream cheese.  PB&J was not a staple in my household growing up.  I’m not even sure my mom kept peanut butter in the house, because she hates it.  Peanut butter is one of those super American things that my mom never got on board with.

But regardless, growing up here, I developed a love of Peanut Butter and Jelly.

To share in the love of Peanut Butter and Jelly, Peanut Butter and Co. sent me and some other bloggers some jars of Peanut Butter and preserves to make some awesome peanut butter and jelly creations.   My jars arrived…

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and I was excited to start!  I had such high hopes.  I started by taking a stab at Peanut Butter and Jelly Sticky Buns.

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Doesn’t that sound awesome?  It was! But the recipe turned out a bit dry (my first time ever making some sort of sticky bun/cinnamon type roll!).  So tweaks are needed.  And sadly, I used so much PB and Seriously Strawberry Jam (it’s seriously delicious), that I had none left to retry the recipe.

Instead of retrying (maybe I will in the future), I decided to try another idea that piqued by interest: Peanut Butter and Jelly Smores.

The ingredients are pretty simple, but this is really the perfect end of summer (early fall) recipe.

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Peanut Butter and Jelly Smores

2 graham crackers

2 large marshmallows

2 heaping tsps Old Fashioned Crunchy Peanut Butter

2 heaping tsp Awesome Apricot Preserves (or other jam of choice) 

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Cut graham crackers in half (so you have 4 pieces total).  Spread 1 tsp of peanut butter on each of two of the graham cracker pieces and 1 tsp of apricot preserves on the remaining two cracker pieces.  Place marshmallow in the peanut butter.  Put under the broiler for a few minutes (about 3 or 4) or until the marshmallow is toasted to the right consistency.  Put the pieces together and enjoy the oozey, gooey deliciousness!

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I wasn’t sure that the PB + Apricot combo would work out well, but it was delicious!   I definitely recommend it!

Let’s be honest, you can’t go wrong with PB&J.  There are so many delicious ways to eat it, like in Pie form!

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What’s your favorite way to eat Peanut Butter and Jelly?  Are you a strict strawberry jam eater or do you branch out to other preserves?

Gluten Free Carrot Cake

I have a hard time with this whole gluten-free movement that’s been happening the past few years.  I get that some people have genuine intolerances, but for the most part I’m a non-believer.  When someone tells me they don’t eat gluten, I roll my eyes.  Yes. I am that person.  I am a jerk.

Karma is a thing.  Let me tell you why…

You might have noticed that I fell off the face of the Earth a while (err 2 weeks).  Really it’s because I’ve been having major stomach issues and the last thing I want to do is cook and eat food.  Don’t worry.  This isn’t a blog post to tell you that I suddenly am going gluten-free.  No no.  But this post is about exploring new ways of eating, because I’ve come to the realization that having stomach issues sucks.  Right now, I would eat (or not eat) anything to make the discomfort go away.

Because now I understand how much it sucks, I have a little more sympathy for those with food sensitivities.  I have no idea if I have food sensitivities.  I’m currently trying to figure out what the heck is causing my stomach to implode on me.  I’m starting by avoiding dairy for a while.  Jury is still out.  We’ll see.

But in the meantime, let me tell you about my first experience with a gluten-free cake.

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Isn’t it beautiful?  By the looks of it, you wouldn’t even know it’s gluten-free, but it is.  And it came about because my good friend Allison (check our her blog Sweet Potato Bites) has a lot of food allergies.  I wanted to make a cake that would fit her allergy needs for a surprise birthday gathering.  Her husband sent me a list of Allison-approved cake recipes.  After a few days of back and forth, we decided he would make a gluten free cake and I would make a cake that everyone else could have.  Nice compromise for guests not into the gluten-free thing. So I went ahead and made a chocolate cake with raspberry whipped cream filling and frosting.  

But after that night, I still had a curiosity for how a gluten-free taste would be like.  I’ve never really eaten one, other than flourless chocolate cake.   So I went with it and made a cake anyway, because there’s never a wrong time to make a cake. I used a recipe for Carrot Cake from Elana’s Pantry, because having never made a gluten free cake, I couldn’t really wing it on my first try.  

But that said, I made a few adjustments to make 1 smaller (6-inch) cake.  Here’s my attempt:

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Gluten Free Carrot Cake

adapted from Elana’s Pantry

1 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
pinch of mace
2 eggs + 1 egg white
1/4 cup maple syrup
2 tbsp canola oil
1 1/2 cups grated carrot
1/2 cup whipping cream
2-3 tbsp maple syrup

Preheat the oven to 325F.  Grease and line 2 (6-inch) cake pans with parchment paper

I used my vitamix to chop up the carrots instead of grating, but you can grate them if you’d like .  Then I throw all the ingredients into the blender and blended until combine.  It’s really that easy.  Pour batter into 2 prepared cake pans.

Bake about 20 mins or until a toothpick comes out clean.  While your cake is baking, make your frosting.  It’s easy.  Whip the cream.  Once the cream starts forming peaks, stream in maple syrup.  Taste it.  If you want it sweeter, add more maple syrup.  If it’s too sweet, oops!  (JK, add a bit at a time, and try to get your desired sweetness.  I didn’t want mine too sweet I only added about 2 tbsp).

Allow to cool completely.  Then lather with maple whipped cream and serve.  Store leftovers in the fridge.

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Confession: I actually think it tastes better cold.

2nd Confession: I meant to take Allison a piece of this cake but Jesse dug into.  Fail.  But really I can’t complain if he liked it.  That means it was tasty.

 

Overall: I thought this was tasty.

Does it taste like cake? Not really.

Does it have the texture of a cake? Not really.

Is it worth trying? Absolutely.

 

While I don’t have any food allergies or sensitivities that I know of, the point of all this is that I will stop being a hater, because stomach issues suck.

Are you a fan of gluten-free foods?  

Why Making Your Own Birthday Cake is Awesome

Yesterday was my birthday, and I made my own birthday cake.   Some seem to think that’s wrong, because on your birthday you should not do the work.  But let me just tell you… making your own birthday cake is actually awesome.

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Obviously if you hate making cakes, it’s not awesome. But if you like baking, you should consider making your own birthday cake because…

  1. You can make it as ridiculous as you want.  I wanted a tall cake, so I decided 4 layers was essential. Let’s be honest, 4 layers is really unnecessary, but hey, it’s my birthday.  4 layer cake it is!

  2. It will be exactly what you want.  I love lemon.  8 lemons went into my cake with lemon cream filling and raspberry whipped cream.  I’m not sure who else would take the time to do that if not me.

  3. If you mess it up, it’s ok.  It’s your cake.  No one can hate you because it’s your birthday.  My cake was slightly crooked.  Eh! I’ll survive.

  4. Your birthday is a pretty darn good reason to make a cake, and it’s fun!

  5. It’s basically a gift to yourself.  You’re awesome.  Celebrate you with cake!

  6. You won’t be disappointed, because you know exactly what to expect.

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So if you’re birthday is coming up.  Consider making your own birthday cake.  I promise, it’s more awesome than it seems.

Of course, if you make a cake for yourself, don’t eat the whole thing yourself.  Make sure people sing to you…

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then slice it up and share with the world!

Thanks for everyone who wished me a Happy Birthday and Happy Birthday to everyone celebrating their birthday as well!

What’s your ideal birthday cake? 

Blueberry Lemon Thyme Pie in a Bourbon Crust

Before this week, I hadn’t made a pie in a really long time.  I had almost forgotten how fun it is to make a pie.

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There’s something really special about making a pie.  I think it has to do with all the steps.  It’s a process, but almost always, it’s worth it.

With this pie, it’s totally worth it. I can honestly say, I thoroughly enjoy making pies.  I love making the dough and using my fingers to break up the butter.  I love rolling out the dough to fit the pie pan.   I should also tell you that I’m a little bit in love with the crust.  I decided bourbon was a good idea, so I used bourbon instead of water.  Then I decided thyme goes great with blueberries and lemon. So why not?  I won’t lie, the thyme gives the pie a really earthy flavor.  I’m not sure it will be to everyone’s liking.  If you aren’t into earthiness, omit the thyme and you will have one rockin’ pie.

The only part of pie-making that I’m not crazy about is chopping fruit.  With this pie, this is a non-issue. pieingredients

This is pretty much the pie for those who don’t like to chop things.  There’s really zero chopping involved.  Just rinse your blueberries, grate your lemon and pluck some thyme off the stem, then throw it all together with some sugar and flour.  It all is pretty simple. blueberrylemonpie2

Of course with any pie, you can always get fancy.  Lattice tops are always fancy.  I tried to get even fancier by using a spoon to crimp the edge.  Oh and the little heart adds a nice touch, right?  All sorts of cute! blueberrylemonpie3

  I’m a fan.  If you’re in the mood for a fancy pants pie that is comforting and earthy (is earthy a bad thing?), this is the jam:

Blueberry Lemon Thyme Pie in a Bourbon Crust

For Crust:

350g all purpose flour
2 tbsp sugar
1/2 tsp salt
2 sticks butter, cold
1/4 cup bourbon

For Filling:

1.5lbs fresh blueberries (5 cups)
3/4-1 cup sugar
1/4 cup flour
1/2 tsp salt zest and juice of 1 lemon
1 tbsp fresh thyme  

First make your crust.  Mix together dry ingredients.  Cut your butter into cubes, using your fingers work into your flour mixture until you get coarse crumbs.  Add bourbon and work into a ball.  Wrap in plastic and refrigerate 4 hours or overnight.  Resting is a critical part of pie dough  making.  If your pie dough is shrinking, it’s because it hasn’t rested enough. So let it chill in the fridge a few hours. Pour yourself a glass of bourbon while you wait.

When you’re ready to make your pie, make your filling.  In a bowl, combine all ingredients Roll out the crust, half for the bottom and half for the top.  Place one half in the bottom of the pan.  Fill with fruit filling.  Then make a lattice top (or just roll it out and cut a few slits in the top), crimp as desired.

 If you want some cool pie crimping ideas, check this out. Put your pie in the freezer while you preheat your oven to 350F.  Once heated, bake for about an hour or until the blueberries are bubbling all around. Allow to cool completely and serve. eatingblueberrypie

Blueberry pie always looks like a mess when served.  But that’s part of the fun of pies.  Unlike layer cakes, pie aren’t perfect.  They’re messy and chunky, but overall pretty great.

 

I’m really interested to try more herbs in pies.  I’m thinking maybe strawberry basil might be a good combo.

Any other ideas?  How do you feel about pies? Fan? Not so much?