Muesli and the Monsters

February 19, 2014

Within my boyfriends’ apartment there exists these creatures; they unknowingly do things like change the home page of my Internet settings. They make blog posts that look something like this (CCCCCCCCCCCCCCKCCCCCCCLCCCC.) And they are the Monsters. If it weren’t for the wonderful technical support of my friend Ty, I probably never would have connected that my computer wouldn’t open to the proper home page anymore, and having to explain to him how such a home page was set was even more fun. But isn’t that the way monsters are? Some call them kittens, but regardless of what you call them, they have no regard for your daily tasks beyond petting them, feeding them, and or playing with them . . .

Monsters

 May I introduce to you The Monsters: Luna, Pedro, and Simba. Luna is the one standing directly in the middle of my keyboard, Pedro has ahold of her tail, and Simba just stuck his head in the picture for good measure. They are wonderful, adorable, and they care nothing for the tasks that us humans must perform in our day-to-day living.  Wouldn’t it be nice to have the simplistic mindset of a cat? Although I may not be able to adequately simplify my life to that of a cat, I try to keep things simple when it comes to the food that I prepare, and for breakfast, lets just be perfectly honest no one likes to overcomplicate that. My favorite morning cereal, is Muesli, I had never had it until I worked on a cruise ship. I saw it sitting on the buffet in a pretty white bowl, and it just looked so ordinary. Let me just say, it was anything but ordinary. It was bursting with flavor and texture. Lightly sweet, and just filling enough to keep you satisfied through your morning. I set out to recreate what I tasted on the ship, and it wasn’t too long before I found the combination that I was seeking. I left out the raisins, and added honey, and I couldn’t be happier with what I came up with. The addition of quinoa to the oats and almonds gives you extra protein to keep you full for longer, and when you toast everything it gives the cereal a complexity that you long for in your morning routine. Add a cup of tea or some delicious coffee and you have an amazing morning awaiting you. I hope you enjoy the cereal, and you’ll have to let me know what you think!

Muesli

 

 

 

 

 

 

 

 

 

Print Recipe
Honey, Apple Cinnamon Muesli
Simplistic and comforting, everything you want in a morning ritual.
Course Anytime, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 180 minutes
Servings
cups
Ingredients
Course Anytime, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 180 minutes
Servings
cups
Ingredients
Instructions
  1. Preheat oven to 350°. On a baking sheet mix together the oats, quinoa, and slivered almonds.
  2. While the oven is preheating, In a bowl off to the side whisk together the yogurt, almond milk, cinnamon and honey.
  3. Place the tray into the oven to begin toasting the oat mixture. Set the timer for about 10 minutes, but toast them until they are fragrant and just begin to get some color.
  4. Take the apple and dice it into little squares and keep it off to the side.
  5. Remove the toasted oat mixture from the oven and let cool. Once it has cooled to room temperature combine the dry mix with the milk mixture and apple. Let sit for atleast 3 hrs to soak in the fridge. I like to let it go overnight.
  6. When ready to serve, dish the muesli out and pour almond milk and honey over it to taste. I like to approach it similar to cooked oatmeal and finish it off per person as some like it thicker and sweeter than others.
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Hearts♥

February 18, 2014

 

Very Vanilla Meringue CookiesFriday was Valentines day, a day of love and gestures of kindness. I enjoy Valentines day even though some just pass over it as a “hallmark holiday,” regardless, I like to treat it as a day to do kind things. Not just for someone I am in a relationship with, but just for people in general. I also love hearts, the symbol is tattooed on my left wrist to remind myself of all the love I have in my life. My family, my friends, my world is filled with love and whenever I feel down, sometimes, I just touch the heart on my wrist, and remind myself that somewhere one of my people is loving me from the bottom of their heart. But on a less deep level, I just like hearts, I leave them on cakes that I make, paint them on my nails and buy jewelry of the anatomically incorrect symbol.

 

 

Vanilla meringuesI also enjoy making people sweet treats for Valentines day, just to show them that I am thinking of them and I appreciate them. Recently I have been craving some yummy cookies and when meringues popped into my head, I immediately latched onto that idea. Yes, meringue cookies, such happiness in a light confection. Very simplistic to make, and you can make them as easy or difficult as you want. Eat them alone, dip them in chocolate, make   cookie sandwiches. . . there are so many possibilities, and they melt in your mouth. I used a vanilla bean paste, which is essentially a paste to use in place  of an actual vanilla bean, 1 tablespoon is equivalent to 1 vanilla bean and the bottle was around 6 dollars, so you can see how this could be beneficial to your wallet what with Vanilla beans being quite expensive. The recipe calls for just vanilla but I also love almond extract in conjunction with vanilla so I added about 1 tsp of almond extract to my batch on top of the vanilla that the recipe calls for. Whether or not you add the almond extract, they will still be delicious. Bake away and enjoy ♥

Print Recipe
Vanilla Bean Meringue Cookies
Melt in your mouth delicious meringue cookies.
Course Dessert
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Cookies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat oven to 225° And line two baking sheets with parchment paper. Take some pan spray and spray the tops of the parchment to make it easier to release the cookies from the parchment after baked.
  2. Combine egg whites and cream of tartar in your mixer, and whip on medium speed until soft peaks start to form. Once it has some structure, start to sprinkle in the granulated sugar a little at a time, followed by the powdered sugar.
  3. Whisk the meringue until stiff peaks begin to form. Split the vanilla bean down the middle and scrape out the seeds into the whites. Add the extract and continue whisking until evenly distributed. If you want to color the meringues add the food coloring here.
  4. Once the mixture is at stiff peaks, stop whisking and fill a piping bag with the meringue. I used a 1M tip to pipe mine into swirls, you can also use a plain round tip and make simple meringue kisses as well.
  5. Pipe the mix out into little swirls or kisses and place into the oven for 1 1/2 hrs.
  6. The meringues will be completely dry and set up when finished, allow to cool to room temp.
  7. Melt the chocolate in a shallow dish and set a bowl aside filled with whatever sprinkles you would like to coat the base with (sprinkles are completely optional).
  8. Once the cookies have cooled, pick them up and dip just the base in chocolate, letting the excess drip off, and them dipping into the sprinkles for a colorful effect.
  9. Let cool and munch away ♥
Recipe Notes

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Honey Cinnamon Cashews

February 2, 2014

Honey Cinnamon Cashews

 

 

 

 

 

 

 

 

 

Do you over-complicate things? You know, like when you go into Starbucks to order your regular, simple cup of coffee, or even a complicated one and you always know what you are going to get but you end up WAY over thinking what you are going to get . . . For example: “Should I get decaf today? Just in case I want to cut back on my caffeine intake, you know, since I’m pretty much perpetually dehydrated. But wait, there was also that study saying that the caffeine in a cup of coffee prevents Alzheimer’s, or maybe it was something else. . .Or no, wait, I always get a latte, and I should totally save those calories and get a black coffee because I know they are serving a good blend today, but hold on, will I like it without lots of cream and sugar?!” Insert nail biting here . . . Oh, oh you don’t do that? It’s just me? Uhm, well ok. . . Since I’m a crazy pants, I have to try to keep it simple, and there are some really simplistic things in life that I absolutely enjoy. Let me go ahead and list a few that you are going to have to like before we can be friends. . .

1. Honey

2. Cinnamon

3. Cashews

Ok, Ok. . . So maybe we can still be friends if you happen to not like one of those things, but I will probably question your taste for hmm. . . . let’s just say forever. Do you love honey?. . . Yep! Do you love Cinnamon? . . . Yep! Did we just become best friends?. . . YEP!! For real though, I have a super simplistic recipe for some yummy cashews that you will not have to over complicate, and I know you will love. I used my Vanilla Bean Sugar in place of the plain raw sugar in this recipe, and still added some vanilla extract, which lent a flavorful burst of yummy in your mouth without being overly sugary, not to mention they make your house smell divine. I hope you enjoy making these guys, because I sure did ♥

Print Recipe
Honey Cinnamon Cashews
Crunchy, Slightly Sweet, and Too Good to Just Have One.
Course Appetizer, Snacks
Prep Time 5 minutes
Cook Time 15 minutes
Servings
1/2 Cup
Ingredients
Course Appetizer, Snacks
Prep Time 5 minutes
Cook Time 15 minutes
Servings
1/2 Cup
Ingredients
Instructions
  1. Preheat oven to 325 and line a baking sheet with parchment paper.
  2. Combine all ingredients except Cashews in a mixing bowl and whisk until the egg white mixture gets foamy.
  3. Toss raw cashews in the egg white mixture until fully coated and lay out on parchment. Place in the oven and set the timer for 10 minutes.
  4. After 10 minutes, take out the cashews and turn the nuts over to allow for an even bake, then put back in the oven for another 5 minutes.
  5. Remove cashews from oven, they should be a delicious golden brown and will still be soft, allow them to sit and cool for atleast half an hour to crisp up.
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