Jasmine Raspberry Cupcakes with Honey Frosting

Jasmine Raspberry Cupcakes with Honey Frosting
Originally uploaded by kel h

I made these cupcakes for my friend Julia's Birthday party last night: (I got the idea from The Cupcake Project)

Jasmine Rasberry Cupcakes with Honey Frosting

Cupcakes
2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp vanilla extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
5 jasmine teabags
2 tbsp raspberry vinegar

Preheat oven to 350.

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.

Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla.

In a saucepan scald milk and steep teabags in milk. The longer you steep the better. I did 15 minutes, but it could have been longer

Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with milk and vinegar, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)

Honey Frosting
cream 2 sticks butter at 2/3 c honey. Add 4-5 cups powdered sugar. Add 1-2 tbsp milk depending on consistency you desire.

Oatmeal Chocolate Chip Cookies with craisins and pecans

Oatmeal Chocolate Chip Cookies with craisins and pecans
Originally uploaded by kel h

so, when I'm stressed...I bake. And it's been a rough couple of weeks (minus the awesome birthday party that was awesome). Today I had chocolate chip craisin cookies at a training, and decided i wanted to take them up a notch.

Ingredients:

1/2 lb (2 sticks) butter
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1 1/2 flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
zest of 1/2 orange
1/2 tsp salt
2 1/2 c quick oats uncooked
1 c chocolate chips
1/2 c craisins
1/2 c chopped pecans

Directions
preheat oven to 350
Cream butter and sugar together
stir in eggs and vanilla
add flour, baking soda, cinnamon, nutmeg, salt and orange zest. Mix well
stir in oats, craisins and chocolate chips
drop rounded tbsp on to cookie sheet.
Bake for 10-12 min (til golden brown)

My awesome early birthday present from the skylazers

My awesome early birthday present from the skylazers
Originally uploaded by kel h

for years I've beens saying i wanted to buy a strawberry pot and grow herbs in it. Krysta, Julie and I were at home depot buying things for Julie's garden, when I saw this. Krysta wound up getting it for me for my birthday (which is in a week). It has mint, sage, rosemary, parsley, thyme, oregano, and basil. It also has a recipe for caprese salad, which kind of cracked me up.

Green Bean, Potato, and Tuna Salad

Green Bean, Potato, and Tuna Salad
Originally uploaded by kel h

I donated blood today, and wanted to make myself something with a good amount of protien. I had yukon gold potatoes instead of red (which i think would have held their shape better) and i didn't have tomatoes, but this was a mighty tasty lunch!

Ingredients
1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained
Directions
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.

Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Balsamic BBQ tofu over brown rice and broccoli

Balsamic BBQ tofu over brown rice and broccoli
Originally uploaded by kel h

So, I moved to a new apartment, one that has cable! I've been watching a lot of food network, especially Alton Brown and Giada DeLaurentis. This is a recipe that she made (only she did chicken instead of tofu)

Ingredients
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

I poured it over some firm tofu that I pressed and sliced into "tenders" and baked at 375 for about ten minutes (could go longer I think)

Fetet Hummus

Fetet Hummus
Originally uploaded by kel h

(made at the cooking class at Yasin's for Teri's Birthday)

Ingredients
2 1/2 cups cooked chick peas (reserve 1 c broth)
1/2 c lemon juice
4 tbsp tahini
2-3 cloves garlic, crushed
1/2 tsp syrian red pepper (aka aleppo pepper)
1/4 c parsley
2-3 tbwsp butter
1/2 tsp salt
1-2 large pita, toasted
1 head broccoli cut into small pieces

in blender puree 1/2 c chickpeas, 1 cup broth, and the lemon juice. Transfer to bowl and mix in tahini, garlic, half of the pepper and half of the parsley. it should look like super runny hummus

melt and brown the butter

crumble the pita into quarter size pieces.

layer as follows

bottom layer: crumbled pita
on top of that: broccoli
on top of broccoli: chickpeas
on top of chickpeas: pour the tahini sauce (aika runny hummus)
pour the browned butter over the whole thing, then sprinkle the rest of the pepper and the parsley

pasta puttanesca ala caprese

pasta puttanesca ala caprese
Originally uploaded by kel h

super simple pasta dish

1 box rotini pasta

2 pints grape or cherry tomatoes, halved
2-3 cloves garlic, chopped
1 tbsp olive oil
pinch salt
1/2 c kalmetta olives halved
1 tbsp capers
1 tsp red pepper flakes
1/2 c fresh mozzerella, cut into small cubes
3-6 basil leaves chopped

Boil pasta in salted water

Put chopped garlic into hot pan with olive oil and stir until softened
add the tomatoes and cook for a few minutes. Squish them with a fork or spoon after a minute or two
add the olives, capers and red pepper flakes and cook until warmed
add the mozzeralla and cook until just a bit melty (don't cook too long)
mix in drained pasta, and add the basil just before serving

Super easy and super tasty!