Wednesday, April 27, 2005

Cupcake carrier

Lookie! Cup-a-cake, via not martha.

So cute! But will they work?

Successful field test by not martha.

Tuesday, April 26, 2005


I am quite taken with cacao nibs. Sunday morning Dan and I made raspberry nibby buttermilk pancakes. (I mixed, he griddled.) It was an improvisation on the banana buttermilk pancakes from the January issue of Everyday Food, inspired by the raspberry nibby muffins.

We ate them all.

...Raspberry Nibby Buttermilk Pancakes...
Yields 6 pancakes

1/2 C whole wheat flour
1/2 C all-purpose flour
3 T brown sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C buttermilk
1 egg, lightly beaten
1 T butter, melted
2 T flaxseed meal
1 c frozen raspberries
1/4 c cacao nibs
2 t cooking oil

Combine the dry ingredients and sugar in a medium bowl. Stir in the buttermilk, egg, melted butter, and flaxseed meal.

Heat 1 t oil over medium heat and pour batter into pan or griddle, making each pancake about 4 to 5 inches in diameter. Sprinkle raspberries and nibs over each pancake. Flip when one side is done. Resist the temptation to push down on the pancakes with your spatula!

Serve with maple syrup or apricot jam. They're also yummy without anything on top.

Monday, April 25, 2005

Just smashing

Pineapple with mint sugar...a refreshing combination of flavors!


Thursday, April 21, 2005

Monday, April 18, 2005

Daily gelato

First day back at of my students shared, "I can't get used to school. I miss having gelato everyday." Discovered upon further discussion that said student was enjoying daily gelato in Italy. Can I have his spring break? Speaking of ice cream, tomorrow is Free Cone Day at Ben & Jerry's.

Thursday, April 14, 2005

Smash, crunch and run

Used my mortar and pestle to make this pomelo and jicama is strangly satisfying to smash seemingly solid ingredients -- garlic, chile pepper, and sugar -- into a liquidy paste, which formed the dressing base for this crunchy salad.

Okay, so the salad I made didn't look quite as nice, but its tangy crunch was enjoyed with broiled tofu and garlic noodles.

And yesterday I went running for the first time this year! During the long, slow run I spied a lone cormorant in McCovey Cove...guess no one told him the Giants are on the road right now....what I need is a running buddy (Jeff, are you reading this?) so that I will do it regularly.

Tuesday, April 12, 2005

Bevvies at the Ferry Building

Stopped at the farmers' market and discovered two yummies to try at the Ferry Building...pearl tea at the Slanted Door takeout window, and right across the way, green tea milkshake at Taylor's Refresher. Can you believe I resisted both? I had just finished yoga and a swim, so perhaps I was still on some sort of healthy high (adrenaline, whatever)...but I definitely want to try them, and soon! Ah, just the thought of stopping for a pre-ballgame pearl tea makes me happy. Joanne and I have often wished the Giants offered pearl tea at the park. This is the closest so far...

Monday, April 11, 2005

Nibby at the ballpark

What a wonderful afternoon at the ballpark...enjoyed the sun, the game, and these nibby muffins. I adapted the recipe slightly by replacing part of the all-purpose flour with 1/4 c ground almonds and 1/4 c whole wheat pastry flour. We like nibs.

Brandishing of foamy mitt contributes to Giants victory

Thursday, April 07, 2005

Birthday treats

I made carrot cupcakes for Dan's birthday this past weekend. I was concerned the whole wheat flour would make them too dense and heavy, but they were quite moist. He says they're good for you because they're chock full of whole wheat, carrots, walnuts, and pineapple...but I'm not so sure...after all, they're topped with cream cheese frosting. I also made one of his favorite desserts...hazelnut praline semifreddo, a wonderfully rich alternative to ice cream. This was my frozen dessert of choice before I got an ice cream maker.

...Whole Wheat Carrot Cupcakes...
Adapted from James Ormsby's recipe in this article about whole grains
Yields 18 cupcakes

1 cup whole-wheat pastry flour (available at Rainbow Grocery)
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups peeled and grated carrots
4 large eggs
1/2 cup canola oil
2 teaspoons pure vanilla
1 cup (8 ounces) canned crushed pineapple in juice (not heavy syrup)
1/2 cup chopped toasted walnuts

Preheat oven to 350°
Combine the flour, sugars, salt, cinnamon, baking powder and baking soda in a bowl. Stir until well blended.
Combine the carrots, eggs, oil and vanilla in a large bowl. Whisk well, then whisk in the pineapple and walnuts.
Add the dry ingredients to the liquid ingredients and stir just to blend.
Spoon the batter into lined muffin tins, about 3/4 full.
Bake in the center of the oven for 25 minutes, until the top feels firm and a toothpick inserted in the center comes out clean.
Cool in the pan on a rack.
Frost the cupcakes just before serving.

Wednesday, April 06, 2005

Baseball is back

Yay! Baseball season has finally arrived! Giants Opening Day was so much fun...

While walking to the ballpark we saw these crazy inflatable gloves floating in the bay...tee hee hee...reminded me of these hilarious chairs. I think I'll stick with my baseball pillows.

Friday, April 01, 2005

Citizen Cupcake

Yum! A slideshow of delectable cupcakes...mmm...

Yesterday I made one of my favorite eggplant recipes, Tunisian Eggplant Dip, which my friend Susan shared with me. She makes it as an appetizer for Thanksgiving dinner, but I think it's delicious all the time!

...Tunisian Eggplant Dip...
1 medium onion, diced (cutting onions hurts my eyes, so I use the food processor)
1 or 2 cloves garlic, minced
1/2 t salt, or more to taste
1/4 C olive oil
1 large eggplant, cut into 1-inch cubes (I usually peel it)
3 T tomato paste
1/4 C red wine vinegar
6 oz marinated artichoke hearts
1 C small green olives (I pit them by whacking with the side of a knife blade)
Pinches of dried basil or oregano, to taste

Cook the onion, garlic, and salt in the olive oil over medium heat until soft and translucent (about 3 to 5 minutes), stirring often.
Add the eggplant and cover. Cook until soft (about 15 minutes), stirring occasionally. If the eggplant sticks to the pan, add 1 T olive oil.
When the eggplant is soft, add the tomato paste and red wine vinegar and bring to simmer.
Add the artichoke hearts and turn off heat.
Add olives and dried herbs, if desired.
Serve at room temperature with pita triangles.