Archive for the ‘guilty pleasure’ Category

Belgian waffles

Aug
2014
10

posted by on baking, family, guilty pleasure, homemade

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belgian waffle

Waffles. From a young age I’ve learned as a Herbert two things are true: We love our waffles and we will demand peanut butter for said waffles.

Over the years I’ve tried at least a dozen different waffle recipes, with only slight differences in ingredients and measurements. From those I’ve narrowed down my top 5 and now present you with what I believe to be the crème de la crème. || Read more

posted by on guilty pleasure, Phoenix

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It’ll all starts with the Welcome Diner in Phoenix and the night I had their fried green tomato sandwich. Heaven on a plate. I knew I had to recreate it.

A few things: I am obsessed with Alvarado Street Bakery based in Petaluma, California (Lagunitas fans out there?) and their Essential Flax Seed bread that you can find at your local Sprouts Famers Market + more easily in the Bay Area. Screen Shot 2014-06-20 at 8.50.37 PM

Also, finding green tomatoes was not an easy thing. Apparently most places here require them to be special ordered? If anyone has tips on this, leave a comment because I’ll definitely be making this again! I found one little lonely barely red tomato sitting at the top of a pile of ripe, red ones. It was my lucky day.

The flax bread is super important for this open face sandwich. The nuttiness that comes from the bread adds a whole other level of flavor that you won’t be able to get from just a plain piece of white or what bread. It’s worth it (also, it’s my favorite bread to use for peanut butter toast!).

I rarely eat with my hands (the fork is one of my best friends) and I’m definitely not fond of standing over my kitchen counter to eat a meal, but the minute this came together I couldn’t help myself.

I’m thinking mayo or aioli next time, but honestly a light layer of butter on the toasted flax bread was all this needed. The flavors are true to form and no one flavor overpowers allowing for everything to work together. || Read more

posted by on baking, blog, guilty pleasure, homemade, Phoenix

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Oatmeal Scotchies

So, this picture was originally posted back in April of 2013 when I was living in Phoenix with a promise of getting the recipe to you “soon”…sorry about that. Here’s the updated recipe to try (Above 5,000 in elevation? Check out the high altitude recipe).

Makes 2 dozen cookies

What you’ll need:

  • ½ cup flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg (optional)
  • 1 stick of margarine softened
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar **half of ¾ cup (12 tablespoons)**
  • 1 large egg
  • 1 orange peel grated
  • 1½ cups quick oats
  • a little more than half of a package of butterscotch chips
  1. Mix together the flour, soda, salt, cinnamon + nutmeg in a bowl.
  2. In a separate bowl, beat together the softened margarine, sugars, egg.
  3. Stir in the orange peel with a wooden spoon.
  4. Using a wooden spoon, pour in half of the flour mix into the wet ingredients and mix well.
  5. Add the rest of the flour mix, and stir until everything is combined.
  6. Stir in your butterscotch chips and oats with a wooden spoon.
  7. Using two spoons or a scoop, drop the dough onto a baking sheet that is covered with parchment paper.
  8. Bake about 7 minutes at 375 degrees. Remove from oven and let them cool on the pan for a couple of minutes.
  9. Remove the cookies from the pan and transfer them to wire racks to finish cooling.

posted by on guilty pleasure, Holidays, homemade

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Peanut Butter Balls via Flickr

…unless you have no oven. This year, I thought I would share a friend’s recipe for no bake peanut butter balls that she made for a Christmas dinner she hosted over the weekend.

Me and my college friend Abby at Ohana Christmas Dinner

Me and my college friend Abby at Ohana Christmas Dinner

Definitely looking forward to making these just as soon as I get a real kitchen back in my life.  **I do not have the fridge/freezer/counter space to make these but I wanted to share anyway!** || Read more

posted by on family, guilty pleasure, Nebraska, side dish, vegetable

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Bacon Braised Green Beans

On my most recent trip back home to Nebraska, Dad pulled out all the stops (as usual) making beer chicken and these amazing bacon braised green beans. I dare any of you who don’t care for green beans to try these out. After all, bacon makes everything better, right? || Read more

posted by on guilty pleasure, quick, Vegetarian

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grilled provolone and leeks sandwich

I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?

I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.

For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.

The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.

Here’s what you’ll need:

  • 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
  • 1 cup of leeks, thinly sliced and only the green part
  • Provolone cheese (shredded or sliced)
  • butter
  1. Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
  2. Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
  3. Butter one side of each piece of bread.
  4. Place butter side down in a skillet that’s on medium heat.
  5. Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
  6. Cook on both sides until golden brown and the cheese is melted. Enjoy!

recipe adapted from Vegetarian Times

mac + cheese heaven

Jun
2013
05

posted by on guilty pleasure, Oakland

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You hear the word homeroom and immediately think of school but visit this local joint in Oakland and that will forever leave your mind (minus the brown bag and chalk + board vibe).

I’ve been reading reviews about Homeroom since I found the place on Foursquare (two days ago, mind you!). I didn’t have to dig too deep to know this was my next stop. Just down the street off of 40th at Shafter Avenue it was an easy hit after work today.
homeroom on FoursquareI may be a mac + cheese freak but ya’ll know by now what my first decision was, right? Beer! I went straight for Oakland Brewing Company‘s IPA. Their website may not be anything to look at right now, but their IPA? I’m a huge fan!

Oakland Brewing Company IPA served in a Mason Jar of course!

the mason jar made this cold + tasty local IPA even better

|| Read more

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