These were delicious. It was my first time using figs in a recipe, and I’d absolutely make these again and again.
I can’t find the specific recipe I used, but there are a ton out there!
It’s been such a long time. I’ve been busy and relocated to Portland three months ago and have been getting settled in. Instagram has been the easiest way to get photos uploaded and archived and I’ve neglected to keep this site updated. However, the fig tree outside will be my inspiration for a new fig-based baked good soon!
Here’s the route Mike and I took:
Oslo, Norway > Bergen, Norway > Oslo, Norway > Stockholm, Sweden > Copenhagen, Denmark > Amsterdam, Netherlands > Prague, Czech Republic (including Kutná Hora) > Zagreb, Croatia (including Plitvice Lakes National Park) > Vienna, Austria
I used a simple point-and-shoot because it was small enough to carry in my pocket.
However, I’m heading to Europe for two weeks. Although I’m only bringing my point-and-shoot camera, I hope to have some photos to upload on here when I get back!
This was my first time cooking beef, and my first time having a meal of beef in 10 or so years. We used grass-fed ground beef, following this recipe, with a few alterations: used two cans of black beans and one can of cannellini beans, used “dark chili powder”, and regular chili powder, because I couldn’t find Ancho chili powder.
The next night we made Avocado crab “rolls” with edamame on the side, inspired by this recipe.
We couldn’t find agar agar at the local grocery stores, so we had to omit the soy sauce “caviar”.
And! Avocado Lime Cookies!
The batter was too thick to go through the pastry piping bag tips that I had, so they didn’t turn out very pretty. They are tasty, though!
A month belated to post, but for Valentine’s Day, I made Red Velvet Cake Pops.
I used this cupcake recipe to make two round cakes, baking for 30 minutes.
Once cooled, I crumbled the cake into a bowl, and added a cream cheese frosting (recipe on the link above). I rolled the cake into balls and put them in the fridge to harden up a bit before dpping them in melted chocolate and adding sprinkles.
It was a long process and very messy! I would add less cream cheese frosting next time. The cake was very dense, and I would have liked it to be lighter and fluffier inside.
Mike and I found a recipe online, cracking an egg over an avocado and baking it. We both love eggs and we both love avocados, so we gave it a go. No. Don’t do that. It’s terrible. Avocados should not be baked. They do not taste good warm and mushy. The eggs came out rubbery and ridiculous; beyond what I have ever seen a baked egg do. Perhaps it was overcooked?
Nevertheless, the lesson is: do not bake avocados.
But instead, do try baked kale and steam artichokes with a pressure cooker!
In July, I made my dad cherry ice cream for his birthday (his favorite).
The ice cream maker I had that I used to use a lot with great results wasn’t staying frozen and I ended up having to put the batch in a glass bake-dish in the freezer and stir it up every 40 minutes until is was a good consistency.
And, more recently…
It’s been a while since I made this dish, and I have no idea why; it’s so damn delicious.
I put the green beans in boiling water for 6 minutes, drained, and ran cold water over it to stop the cooking (wasn’t ready to put it with the tempeh yet).
Once combined, I added cumin, paprika, and a “pepper blend” to the beans, tempeh, garlic, and white onion. Once the tempeh turned golden, I then transferred some to a dish and added feta, red pepper flakes, and red onion. I made a little too much, so I’ll be eating some tomorrow as well. Unfortunately, green beans don’t really stay good as leftovers, but the tempeh sure does!