Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Let’s get some f*cking french toast! July 2, 2009

Filed under: food,recipes,win — Mox. @ 6:46 am
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God bless Mrs. Apatow.

As an American, I think I am legally required to hate France and the French. Unfortunately, the CIA or Office of Homeland Security or whoever does this sort of this will most likely be showing up to ship me off to some awful place that serves only freedom fries due to my recent Frenchfest. It all started with the French breakfast, of which I felt compelled to tell everyone that will listen: Take a slice of lightly toasted baguette, butter it, and top it with sliced radishes (even better if they’re the “French Breakfast” variety of radishes!). SO delicious. Yes it sounds weird, yes I was a little afraid the first time I ate it, and yes, afterwards I was totally tempted to make an entire sandwich out of bread and butter and radishes. I didn’t intend for it to become a Frenchfest, but after this came the best French toast that I have ever made or eaten. This was followed by the macarons that were also amazing and will be posted about very soon. I learned, when making this French toast, French bread sliced and left out overnight kicks the ass of regular old sliced sandwich bread any day (sorry Mom)! Also, putting maple syrup in the batter ensures that your husband/wife/domestic partner will never leave you for someone who cooks better breakfast.

French Toast

French toast!

-2/3 c whole milk, heavy cream, or half-and-half (I used half heavy cream, half vanilla soymilk to keep it from getting too heavy)
-4 large eggs
-2 Tbs pure maple syrup (or sugar, but remember what I said above)
-1 tsp vanilla
-1/4 tsp salt
-6 slices white or egg bread, with or without crusts (or sliced baguette left over from your “French breakfast”!)
-2 Tbs butter
-powdered sugar

1. Whisk the whole milk, eggs, maple syrup, vanilla and salt together in a shallow bowl. You could also use a pie plate, in which case whisk the ingredients together in a medium mixing bowl and then pour into the pie plate. I tried to just whisk it in the pie plate-thank Mothra I was wearing an apron, it was a mess!

flipping the bread

2. One or two at a time, add the bread to the mixture. Turn the slices in the egg mixture until thoroughly saturated but not falling apart. In a skillet, melt the butter over medium heat.
3.Add as many slices of bread to the skillet as will fit without crowding (with my baguette it was 4 pieces, but I also made 8 total since the pieces were smaller) and cook until the underside is golden brown. Turn the bread and cook until the second side is golden.

You can see some of the mess from whisking in the pie plate here...and my stove is funny.

Serve immediately or keep warm in a 200 degrees F oven while you finish cooking the rest. Dust each slice with the powdered sugar and serve with more pure maple syrup (it won’t need much!) and your choice of bacon, ham, sausages, or vegetarian fake out meat.

I was quite popular with J for the rest of the day as he went off to his oh-so-difficult 2 hours of work on a full stomach.

This recipe is from The Joy of Cooking, my favorite vanilla-stained go-to guide.


So I got a new blackberry… June 25, 2008

Filed under: food,recipes — Mox. @ 5:08 am
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A couple new ones, actually. From the fence on the border of my parents’ property a while back-I froze them when we got home because I wasn’t going to have a chance to use them just yet. If you’ve given any thought to picking wild food, being able to base a dish on something you picked yourself is pretty damned cool, even though this (originally for cranberry muffins) wasn’t the best recipe to change for it.

Blackberry Muffins

-2 c flour
-1/2 c sugar
-1 T baking powder
-1/2 tsp salt
-2/3 c orange juice
-2 eggs, slightly beaten
-3 Tbs butter, melted
-1 1/4 c fresh or frozen blackberries (or cranberries for cranberry muffins)-if frozen don’t thaw
-2 tsp grated orange rind *optional*

1. Preheat oven to 400 F. Place paper liners in muffin tins; set aside. Sift the flour, sugar, baking powder and salt together into a mixing bowl. Make a well in the center of the dry mixture.
2. In a separate bowl, combine orange juice, eggs and melted butter. Pour into the well of the dry mixture. Stir until dry ingredients are just moistened. Batter may be a little lumpy. DO NOT over-mix or texture will be tough. Fold in remaining ingredients.
3.Fill each liner 2/3 full. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Place pan on a rack to cool. for 5 minutes. Remove muffins from tin and continue cooling on rack. May be served warm or room temperature.

This recipe SAYS it makes 16 muffins, but I got closer to 14.

I probably should have replaced the orange juice with something else (I did skip the orange zest though-no oranges in the house!) All in all, these weren’t bad, even though I did almost cross the border from soft to tough. I’m definately going to retry this recipe in the fall with cranberries!
I love the eggs I’ve had lately-a lady I work with raises chickens and I can purchase them from her at a significantly lower price than at the store and I don’t have to worry about what sort of hormones anything is treated with. The shells have the most beautiful hues, from teal to blue to greenish to brown. They’re great.


Smoke and a pancake? Bong and a blintz? Coffee Cake for your Faja. June 24, 2008

Filed under: food,Holidays,recipes — Mox. @ 7:28 pm
Tags: , , , , ,

J and I were on…let’s say a tight…budget for Father’s Day but still wanted to do something special for my father-in-law since we’d be out of town on the actual day (visiting my father-I think we’re gonna switch next year as we did the same for Mother’s Day and it would really only be fair). I decided I would make something he could have for breakfast on the day so he wouldn’t have to do much work at all (HAH like that’ll stop him from working-really, he works too hard).

Cinnamon Coffee Cake

-2 1/4 c white flour
-1/2 tsp salt
-2 tsp cinnamon (divided use)
-1/4 tsp powdered ginger
-1 c firmly packed brown sugar
-3/4 c white sugar
-3/4 c canola oil
-1 c chopped pecans
-1 tsp baking soda
-1 tsp baking powder
-1 large egg, beaten
-1 c milk (can be buttermilk for added yumocity, we just used what we always have, vanilla soy milk)

1. Preheat oven to 350 F. Grease a 9×13″ baking pan.

2. In a large bowl, mix the flour, salt, 1 tsp of the cinnamon, ginger, both sugars and canola oil. Remove 3/4 c of this mixture and to it add the nuts and the remaining tsp on cinnamon. Mix well, and set aside to use as a topping.

3. To the remaining batter, add the baking soda, baking powder, egg and milk. Mox to combine all the ingredients. Small lumps in the batter are ok.

4. Pour the batter into the prepared pan. Sprinkle the topping mixture evenly over the surface and bake for 40-45 minutes.

Makes 12-16 servings

 This recipe was adapted from Real Simple.

We ended up meeting my father-in-law at Golden Path to Stomach Discomfort (also known as Golden Corral) for Father’s Day breakfast on the way to my parents’ house, so he didn’t get to eat this the day of. He did eat it for a snack later that day and breakfast the next, though. I made the mistake of substituting in the only nut-like items I had in the house-pine nuts. DO NOT DO THIS. I thought this made the topping icky, but J thought it was delicious. The cake itself was lovely and soft. Definately good. I’m going to make this again with buttermilk and pecans.



The moment you’ve all been waiting for: I’m baring my buns on the internets. June 9, 2008

I know you’ve been waiting for it, and it’s the least I could do for all my faithful reader (thanks Mom). Really, it was my mother’s idea. She gave me the recipe, after all.

Classic Cinnamon Buns

Classic Cinnamon Buns

– 1 c milk (original recipe called for whole, I used Vanilla Soymilk)
-1 envelope (1/4 oz) active dry yeast
-1/4 c warm water (100-110 degrees F)
-3 Tbs granulated sugar
-2 eggs
-1/4 c (1/2 stick) unsalted butter, melted
-4 1/2 to 5 cups all-purpose flour
-1/2 tsp salt

-1/2 c (1 stick) unsalted butter, softened
-1/4 c granulated sugar
-1 c packed light brown sugar
-1 Tbs cinnamon
*optional*-1/2 c coarsely chopped pecans (I think slivered or sliced almonds would be spectacular)

-2 c confectioners’ sugar
-1 to 3 Tbs milk
-1/4 tsp vanilla extract

1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.

2. While the milk cools, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, around 5 minutes. Beat in the remaining 2 Tbs sugar, eggs and butter. Beat in cooled milk.

3. Gradually add the flour and salt, scraping down side of the bowl after each addition, until a soft dough forms. Turn the dough onto a well-floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.

4. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.

5. Coat two 9″ round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare filling: Mix butter, both kids of sugar and cinnamon together in a medium-size bowl with a fork.

6. Punch down dough. Roll out dough onto a lightly floured surface to an 18 x 12″ rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts, if desired. Starting on one long side, roll up jelly roll-fashion and pinch seam to close.

7. Cut crosswise into 14 generous 1″ pieces (feel free to do so using unflavored dental floss, as doing this with a knife is a major pain in the ass). Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot (like the top of the fridge) until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.

8. Heat oven to 350 degrees F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.

9. While the buns are cooling, prepare Glaze: Mix confectioners sugar, 1 Tbs of the milk, and vanilla extract, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (feel free to make off-color jokes while drizzling over your buns). Serve warm.
This recipe is adapted from a Family Circle recipe.


I can’t believe this is the first time I’ve made my own cinnamon rolls (sorry, I don’t call them buns and I feel silly saying buns so many times in one post. BUNS.) I am a member of the Church of Pillbury Orange Rolls. These were good, J looooved them, but I don’t like mine to taste as much like a yeast-y bread (yes, I know that’s what they are). I’m all about sweet sweet sweet when it comes to my cinnamon rolls. Next time I make these, I think I’m going to add orange zest and make an orange glaze instead of vanilla to see if I can outdo the squishy little chef-hatted one. 

Make sure to make time for this recipe (get up at the butt crack of dawn)if you’re making it all in one go, for breakfast for instance, as I originally intended to. Because of the waiting time, it ended up being more like lunch-next time I’ll refrigerate like the recipe gave the option to.

Barely into beating in the flour, my crappy $6 hand mixer (honestly, it’s held up pretty well for what it is) began to fail me, as the batter climbed up the beaters to within a hair of getting sucked into the motor. I put another bug in J’s ear about a stand mixer (poor guy, they must be running around like weevils in there by now). Instead of forcing it to commit seppoku for shaming its family, I set it aside and continued stirring in flour with my super-sturdy handy-dandy wooden-handled silicone birthday spatula (again, thanks Mom!).