daily recipe

How do we know what may have been in a Viking Recipe?

Remnants of dried and preserved foods have been found in Viking Age burial sites, along with many exotic spices and herbs from outside their domestic region. The Vikings were not poor and starving (even in the leaner winter months), but rather competent growers and hunters who appreciated a varied and healthy diet.

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0104. Double Shot Mocha Cupcakes

Recipe for Sunday, July 3rd, 2011:
Double Shot Mocha Cupcakes

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 18-22 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

  • 1 cup coconut milk
  • 1 tablespoon instant espresso powder or 1/2 ground coffee
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Ingredients [Frosting]:

  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1/2 cup butter
  • 1/8 teaspoon salt
  • 3 tablespoons brewed coffee (cooled)
  • 1/2 teaspoon vanilla

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

In a microwave safe bowl, heat coconut milk until hot (but not boiling). Stir in espresso powder. If you don’t have espresso powder, put coffee grounds into a fine sieve. Pour coconut milk over grounds and allow to seep through. You will end up with a few grounds in your milk this way, but it won’t affect the final product.

Whisk sugar, oil, and vanilla extract in to coffee mixture. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain (or very few remain).

Pour into liners, filling each with a scant 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Make frosting: Sift together powdered sugar, cocoa. Cream butter and add to sugar mixture slowly. Add salt, and coffee. Beat 2 minutes. Add vanilla and beat until light and fluffy.

Spread or pipe frosting onto cooled cupcakes.

Butterbeer

Yields 4 servings

Ingredients

  • 1 cup brown sugar
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 3/4 cup heavy cream, divided
  • Four 12-ounce bottles cream soda, chilled

Directions

  1. In a small saucepan, combine brown sugar with 2 tablespoons water.
  2.  Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don’t have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.
  3. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.
  4. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.
  5. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass.
  6. Top with whipped cream.

BLUE COLOR WEEK! 3rd Week Day 2

Hey!
How are you?
I hope you are doing well!
As we had a workout yesterday, I will show you a pretty nice recipe today!


Creamy Avocado Pasta

For 2 servings

Ingedients:
*1 medium sized ripe Avocado, pitted 
*1/2 lemon, juiced + lemon zest
*2-3 garlic cloves
*1/2 tsp salt
*1/4 cup Fresh Basil
*2 tbsp extra virgin olive oil
*2 servings/6 oz of your choice of pasta
*Freshly ground black pepper

How to cook it:
Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

Enjoy your meal!

XOXO,
Maria
***********************************************************************************

BLAUE COLOR WEEK!Woche 3 Tag 2!

Hey!
Wie geht es euch?Ich hoffe gut!
Da wir ja gestern ein Workout hatten,zeige ich euch heute ein cooles Rezept!


Cremige Avocado Pasta

Zutaten für 2 Personen:
*1 mittelgroße,reife Avocado,entkernt
*1/2 Zitrone, gepressz + die Schale davon
*2-3 Knoblauchzehen
*1/2 TL Salz
*1/4 Tasse frischer Basilikum
*2 TL Olivenöl
*2 Portionen Nudeln (ca. 400g)
*Pfeffer


Zubereitung:
Bringe einen Topf voll Wasser zum kochen.
Gebe die Nudeln hinzu und lasse sie kochen,bis sie Al Dente sind.
In der Zwischenzeit machst du die Sauce.
Gebe die Knoblauchzehen,den Zitronensaft und das Olivenöl in einen Mixer und passiere das Ganze bis es eine cremige Konsistenz hat.
Gebe jetzt die Avocado,das Basilikum und das Salz hinzu.
Mixe das ganze erneut bis es wieded cremig ist.
Wenn die Nudeln fertig sind,spüle sie ab und lasse sie abtropfen.Danach gibst du sie in eine Schüssel,gibst die Sauce über die Nudel und vermischst alles bis die Nudeln komplett mit der Sauce bedeckt sind.
Garniere das ganze mit der Zitronenschale und dem schwarzen Pfeffer.

Guten Appetit!

XOXO,
Maria

Vegan, Gluten-Free Halloween Chocolate Chip Pumpkin Cupcakes!

Got a last-minute message that you have to bring in cupcakes to a party the next day? We’ve got you covered. These are quick, easy and delicious. And sparkly. And they are a great holder for Halloween candy. That’s a winner. Ingredients- Cupcake:
  • 120 grams Spectrum Vegetable Shortening (10 tablespoons)
  • 175 grams granulated sugar (3/4 cup)
  • 3 extra-large eggs
  • 160 grams organic pumpkin (not pie mix) (3/4 cup)
  • 1 teaspoon vanilla
  • 175 grams AP GF Flour (89 grams superfine brown rice flour plus 43 grams each superfine white rice flour and tapioca flour/starch) (1⅓ cups)
  • 1 heaping teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 75 grams mini chocolate chips (1/2 cup)
  • ½ teaspoon AP GF flour
Buttercream
  • 108 grams Spectrum Vegetable Shortening (9 tablespoons)
  • 260 grams powdered sugar, sifted (about 2½ cups)
  • 1 teaspoon vanilla
  • 1-3 tablespoons almond milk
Decoration
  • orange sugar
  • candy corn pumpkins (I use Jelly Belly)
Instructions
  1. Preheat oven to 350. Place Halloween or Orange liners in a muffin tin (12-14). Set aside.
Cupcake
  1. Cream shortening and sugar in a large bowl using a handheld mixer or a wooden spoon (you’ll have to use some muscle to get it smooth and fluffy). Add the eggs and mix in thoroughly. Add pumpkin and vanilla. Beat until smooth. In a small bowl whisk together flour, baking powder, salt and baking soda. Add to wet mixture and beat just until smooth. In a small bowl toss chocolate chips with ½ teaspoon of flour until the chips are coated. Using a silicone spatula, fold chocolate chips into batter. Fill the liners ⅔ full. Bake 18-20 minutes or just until a toothpick comes out with dry crumbs or no crumbs. Remove cupcakes to a rack and cool completely before frosting.
Buttercream
  1. Using a mixer, whip shortening with powdered sugar on low just until incorporated. Add vanilla and 1 tablespoon of almond milk. Whip on high until fluffy. If the buttercream is very stiff, add almond milk 1 tablespoon at a time until it is light and fluffy. Pipe or spread on each cupcake making the tops mostly flat.
Decorating
  1. Immediately after applying the buttercream, sprinkle with decorative sugar. Top with a candy pumpkin. Or top with sprinkles and your choice of Halloween candy. (But make sure it is gluten-free!)

Recipe found via glutenfreecanteen.com

0114. Butterbeer Cupcakes

Recipe for Sunday, July 17th, 2011:
Butterbeer Cupcakes

Recipe via Amy Bites

Prep time: unknown
Bake time: 15-17 minutes

Serves: 18 cupcakes

Ingredients [Butterbeer Cupcakes]:

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 3 large eggs
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda

Ingredients [Butterscotch Ganache]:

  • 1 11-oz. package butterscotch chips
  • 1 cup heavy cream

Ingredients [Butterbeer Frosting]:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup butterscotch ganache
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/8 teaspoon salt
  • 1 16-oz. package powdered sugar
  • Splash of milk or cream (as needed)

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F and line cupcake pans with paper liners.

Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated.

Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

Make ganache: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature.

Make frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the tablespoon as needed.

Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. Frost cupcakes and top with a drizzle of butterscotch ganache.

June Bug

Ingredients

  • 3 cups ginger ale
  • 4 tablespoons grenadine
  • 4 tablespoons orange juice
  • 3 scoops orange sherbet

Directions

Blend together ginger ale, grenadine, orange juice, and sherbet. Pour into ice-filled cocktail glasses. (To make a version with alcohol, add white rum.)

Peanut Butter Cup Brownie Cheesecake

Peanut Butter Cup Brownie Cheesecake

Ingredients

Brownie Crust:

6 Tablespoons Butter, melted plus 1 T. butter to grease pan
1-¼ cup Sugar
1 Tablespoon Vanilla
2 Eggs
1 cup plus 2 Tablespoons Flour
⅓ cup Unsweetened Cocoa
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
6 whole Peanut Butter Cups, Cut Into Quarters
Cheesecake Batter:
2 pounds Cream Cheese, Soft
5 eggs
1 ½ cups Brown…

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0151. Vanilla Almond Cupcakes with Blackberry Buttercream

Recipe for Friday, March 23rd, 2012:
Vanilla Almond Cupcakes with Blackberry Buttercream

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 22 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

  • 1 cup all-purpose flour
  • 1/4 cup almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup oil
  • 1 cup coconut milk
  • 1/2 vanilla bean (seeds only)
  • 1/2 teaspoon almond extract

Ingredients [Frosting]:

  • 1/2 cup (1 stick) butter or margarine, room temperature
  • 3 cups confectioners’ sugar
  • 3 tablespoons fresh blackberry puree, strained
  • 1/2 vanilla bean (seeds only)
  • 1/4 teaspoon almond extract

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Line cupcake tin with paper liners.

In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt. Add sugar and mix. Whisk together oil, coconut milk, vanilla bean, and almond extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.

Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-22 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

Make frosting: Cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add blackberry puree and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add vanilla bean and extract and mix at medium-high speed until light and fluffy (2-3 minutes).

Pipe or spread onto cooled cupcakes. Top with a marzipan flower, if desired.

Summer Vegetable and Glass Noodle Salad

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Summer Vegetable and Glass Noodle Salad

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four — for under $20, in under 20 minutes.

Today: The only logical end to a scorching summer day is a reward of cold noodles.

This noodle salad, based on the Vietnamese vermicelli variety, has a brilliant, surprising flavor, especially for something so simple. Even though it has more ingredients than I regularly use — whisking together a homemade nuoc nam is a cinch, but does take a tablespoon of this and a tablespoon of that — none of them can be skipped. 

Brimming with crisp and sweet summer vegetables and herbs, this chilled noodle salad is the kind of bowl I want to tuck into for dinner after my shirt has been stuck to my back all day. I think of it as my summer vegetable-and-noodle reward.

Summer Vegetable and Glass Noodle Salad

Serves 4

3 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon light brown sugar or agave nectar
1 small garlic clove, finely grated
1 spicy chile, chopped
8 ounces rice vermicelli noodles, cooked according to package directions
2 cups shredded leftover roasted chicken, either store-bought rotisserie or homemade
2 cups sliced cucumber
1 cup finely grated carrot
1 cup grated golden beets
3 cups mixed herb leaves, like cilantro, basil, and mint
1/4 cup chopped roasted peanuts

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright






















0131. Mudslide Cupcakes

Recipe for Sunday, August 14th, 2011:
Mudslide Cupcakes

Recipe via Endless Simmer

Prep time: unknown
Bake time: 20 minutes

Serves: 18-24 cupcakes

Ingredients [Bailey’s Irish Cream]:

  • 1 cup of heavy cream
  • 14 oz sweetened condensed milk
  • 1 1/2 cup of Jameson Irish Whiskey
  • 1 teaspoon instant coffee
  • 2 tablespoon of semi-sweet chocolate, melted
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract

Ingredients [Buttercream Frosting]:

  • 3 large egg whites, at room temperature
  • 3/4 cup sugar
  • Pinch salt
  • 1 cup unsalted butter, room temperature and cut into 16 pieces
  • 3 tablespoon Bailey’s
  • 2 tablespoons unsweetened cocoa powder
  • 4 oz semi-sweet chocolate, melted
  • 3 tablespoons Kahlua

Ingredients [Chocolate Cupcakes]:

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

(A conversion table can be found here.)

Directions [Cupcakes]:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Directions [Frosting]:

Make Bailey’s cream: Place all ingredients in a blender and set on high speed for 30 seconds. Keep refrigerated in a sealed container. Shake before use. Will keep for 2 months.

Combine egg whites and sugar in a large heat proof bowl. Set the bowl over (not on) simmering water in a sauce pan and heat, whisking constantly until sugar has dissolved. The mixture is ready when with it is very warm to the touch, about 2 minutes and approximately 160 degrees on an instant read thermometer.

Remove from mixture from heat and transfer to a stand mixer bowl and beat on high until egg white mixture is fluffy, led to room temperature and holds stiff peaks, about 6 minutes.

Turn the speed to medium low, add salt and the butter a few pieces at a time, beating well after each addition. Turn the speed to high and beat until mixture is creamy, about 3-5 minutes more. Evenly split buttercream into two separate bowls.

To make the Baileys buttercream add 3 tablespoons of Baileys into one bowl and beat until combined.

To make the Chocolate Kahlua Frosting in the other bowl, add 2 tablespoons of unsweetened cocoa powder and 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.

Directions [Assembly]:

Place each frosting in separate pastry bags and cut a small opening at the bottom. Use a third bag fitted with your preferred tip and then place both filled pastry bags inside. Make sure that the bottoms of both bags are pointed in the tip. Frost cupcakes as desired.

Optional: Sprinkle with crushed cupcake crumb and drizzle with chocolate sauce to finish.

Irish Coffee

Ingredients

  • 3 cup(s) heavy or whipping cream
  • 7 tablespoon(s) sugar
  • 1 cup(s) Irish whiskey
  • 6 cup(s) rich, hot brewed coffee
  • Grated nutmeg or ground cinnamon (optional), for garnish

Directions

  1. In a large mixing bowl, beat cream and 3 tablespoons sugar until very soft peaks form (consistency should be just pourable). Cover and refrigerate until ready to serve.
  2. Heat 8 wineglasses by pouring very hot water into them. Drain water; add 2 tablespoons whiskey to each glass.
  3. Stir remaining 4 tablespoons sugar into coffee until dissolved. For each drink, fill glass with coffee to within 1 1/4 inch from top. Hold large spoon upside down over top of glass; gradually pour whipped cream over back of spoon onto coffee (cream should float on top, about 1 inch thick). Sprinkle with nutmeg or cinnamon, if desired.