- 1 cup water
- 2¼ tsp dry active yeast (or 1 packet)
- about 3 cups bread flour
- 2 T butter, soft
- 1/2 tsp salt
- 4 tsp sugar
- 1/3 cup baking soda
- 1/2 tsp cornstarch
Lately I have become infatuated with Earl Grey tea, I began drinking it and it inevitably has ended up in my cocktails. Indeed I have a number of Earl Grey infusions in my fridge at the moment. I wanted to share with you a simple to make Earl Grey syrup and a cocktail recipe to use it in.
Earl Grey Syrup
Place the tea in the warm water and leave for an hour to steep. Keep in mind that if you decide to use loose leaf tea you will need a fine mesh strainer. Once steeped, put tea in a sauce pan on the stove and bring to a boil. Add the sugar, lower to a simmer, stir until sugar is dissolved. You can stop here, but if you like a thicker syrup as I do continue to stir it over a low-medium heat until it thickens to the right consistency. Once you are happy with the syrup take it off the heat and let it cool before removing the tea and transferring it into an airtight container. I found these awesome glass bottles at a dollar store and capped it with a bottle spout.
I like to use the syrup in cocktails of course but I also recommend trying it in lemonade or sparkling water for a refreshing treat.
Secret Garden Sour
I love a good sour and this one plays refreshingly with gin’s herbal notes. I encourage you to make it with the egg white, but if you prefer it can be made without. I prepped my glass with ice to chill it, a coupe is lovely but a martini glass works as well. Add your gin, syrup, lemon, and egg to your cocktail shaker without ice. Shaking the ingredients without ice is called a “dry shake” and helps to break up and “beat” the egg white. Dry shake can take a lot of muscle but failing to do it well will give you weird glops of egg white in your cocktail. To help I’ll share a little trick I have, take the spring off of an extra Hawthorn strainer and put it in the shaker with the ingredients. The spring acts as a whisk as you shake. I also recommend wrapping a towel around the seal on your shaker as you dry shake to help catch anything that escapes. The seal does not keep as well when you don’t have ice in the tin.
After you’ve done the dry shake, open your tin, it should have a rich, white, frothy foam as my picture. Remove the spring and add your ice. Shake well, about 8 times, the tin should look frosty on the outside.
Dump the ice from your chilled cocktail glass and use the strainer you did not take apart (or you can quickly reconstruct the first one) and strain it into the glass. Finish with 3 drop of the lavender bitters and a sprig of lavender as garnish. To finish mine with a nice little pattern I dragged a toothpick through my bitters drops in a circular motion.
This cocktail may sound daunting but once you’ve mastered the dry shake it will be easy as pie! Try it out with pisco or vodka instead of gin for a slightly different flavor!
And there it was: leftover Asian Cabbage Salad from last week! Bonus – it was still good!!! Now I can survive until dinner. It’s super fast to make, yummy, and gets you over that hunger hump.
Hey, everyone, I’m Bonnie, the new Girl in town. I’m here to encourage & teach you how to make food FROM SCRATCH! “Why bother?” you ask. Because you’ll save a ton of money AND eat healthier. That’s why.
So Mother’s Day is fast approaching (Note to my kids: it’s THIS Sunday!). We moms love homemade gifts and we love chocolate. Do you see where I’m going?
I have a yummy chocolate cookie recipe that’s low-cal and easy.
Okay – deep breath. You can do this!
Last weekend I had a Filipino potluck for the Mayweather/Paquiao fight. I was a little nervous about this theme, since I usually cook classic American dishes. I just wanted to make food as good as my Lola made when I was a kid. Dishes served included pork lumpia, ube rolls, lechon kawali (fried pork belly), turon and pancit. I also made Shoyu eggs as a topping for the pancit but had so many leftover I decided to make that an appetizer (recipe coming soon). The biggest hit was the Chicken Adobo Tacos. They came out perfectly moist, tangy and with a spicy kick that wasn’t overwhelming. I’m considering this to be my signature dish from now on but you guys can try it at home too.
Girls on Food Chicken Adobo Tacos
Serves approx. 12- 15
2 chicken legs (with bone)
4 chicken thighs (with bone)
4 chicken breasts (I used skinless/boneless but you can use with skin and bone)
3 tbsp. coconut oil
1 large white onion
1 whole garlic bulb
2 medium red bell peppers
1/2 cup of water
1 1/2 cup of Marca Pina soy sauce
1 1/2 cup Tropics Spiced vinegar (strained)
1/2 cup apple cider vinegar
1 6 oz. can of tomato paste
6 – 8 bay leaves
4.5 inch corn tortillas
The best way to cook this is with a 6 qt. Crock-Pot. Start by slicing white onions, bell peppers and mincing the garlic. Brown them with the chicken in a large stovetop pan with the coconut oil. After they are brown, place all items in the Crock-Pot. There will be a lot of flavor left on the pan, so add 1/2 cup of water to it and let it boil to create a bouillon broth. Add broth to Crock-Pot, then add soy sauce, vinegars, tomato paste and bay leaves. Let that cook for 3 hours.
After that cooks, remove the chicken and veggies from the pot with a slotted spoon. Place them in a large bowl. I shredded the chicken piece by piece with tongs into a glass baking pan.
Make sure bones and knee joint is disposed. I like to leave the cooked skin in there for flavor. Then take out the veggies (dispose of the bay leaves) and add those to the shredded chicken mix. There is a lot of leftover juice in the Crock-Pot, so add it to taste.
Some guests didn’t need their corn tortillas heated, but it’s good to have a pan on the stove ready to go if they want it. Let the guests top their tacos and enjoy! I know it’s tough to find but if you really want to impress your guests, find bottled San Miguel beer.
Although we shot separate scenes, we became social media pals through promoting the film. In addition to performing, Tabitha is very passionate Vegan and Animal Rights Activist. When I saw these adorable ice cream cone cupcakes on her Facebook page, I had to get the recipe from her. Although I love my meat and dairy, I also love my veggies and trying out different Vegan recipes. I don’t know if I could permanently make the transition right now, but after seeing I could still enjoy a creamy, chocolaty dessert… it could happen.
I wanted to post this one because it’s Friday, and Fridays should be all about fun finger foods you can share with your friends and co-workers. Also, any recipe with lots of butter and mushrooms deserves a serious shout-out. Enjoy!
Unwrap the bread and bake another 5-10 minutes or until cheese is melted.
Ham w/Jarlsberg, Sausage w/Jalapenos & Cheddar
My first recipe called for a whole coconut. I had never cracked a coconut before. This did not go well. I’m positive this is NOT how it should look when you “tap it with a hammer along the equator and pry it apart with your hands.” (Sounds simple, right?) This is the result of whacking away at it with a hammer (both sides of the hammer!) like a mad woman and then struggling to pry it open further and failing. I don’t even want to admit the amount of time it took me to get this little coconut into pieces in a jar. (Hour and a half, maybe two. Yikes!)
CHOCOLATE COCONUT LIQUEUR
750 mL vodka
1 whole coconut
1 cup cacao nibs
The inspiration for this one is Zico’s Dark Chocolate Coconut Water. I crave that stuff day and night, it’s a little ridiculous.
The plan for this is to let it steep for 8 days. Then, I’ll make a simple syrup with vanilla and add it to taste. Excited for this one!
CHOCOLATE CHAI LIQUEUR
750 mL vodka
6 tbspn chai tea
1 cup cacao nibs
2 cinnamon sticks
I realized I made a mistake right after I poured the vodka into this jar. Tea isn’t supposed to steep for very long but the cinnamon and cocoa nibs need more time. So, after a day I strained the mixture through a coffee filter and added new cinnamon and nibs.
In a week I’m going to split it up and try a few different creme liqueur versions – testing out heavy cream/milk with simple syrup, sweetened condensed milk and dulce de leche to see which works best.
CHOCOLATE JALAPENO TEQUILA
375 mL silver tequila
2/3 cup cacao nibs
This one gets a lot of funny faces. It’s admittedly a little strange but I have high hopes for it. I got the idea when I discovered Tanteo’s “Cocoa” tequila. I’ve never tried it but it gave me hope that it could be great! They also have a “Jalapeno” flavor… so I added that too. I may have gone too far with that part. We’ll see. If all goes as planned this will make a legendary Mexican Coffee Cocktail.
With these, I now have five spirits in the holding chamber (my closet). A little more time, some final tweaks and I’ll deliver the (hopefully good) results along with some fantastic food and drink recipes for them!
|4 oz. ginger, sliced thin + vanilla bean, split
add to 3 cups water, 2 cups sugar. boil then simmer, 20 min.
|zest 2 oranges, add to sealable glass container|
|once cool, add ginger syrup to zest|
|add 3 cups brandy (I added 4, we’ll see how that goes), seal and shake.
place in a cool, dark spot.
|figs are out of season so I’m trying dried, stems removed. we’ll see.|
|pour bourbon over figs and vanilla bean, seal.
place in a cool, dark spot.
Chocolate chip cookies stuffed with candy!
Traditionalists may disagree, but these are definitely a fun twist on an already amazing cookie. I got the idea from Pinterest; a blogger posted a fantastic recipe for Giant S’mores Stuffed Chocolate Chip Cookies. I decided to experiment with Rolos, Reese’s and my own S’mores version…