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How-to: Save $4 a day on Chocolate Frappuccinos

8 May

Chocolate Frappuccino

Do you know how to make coffee?

Do you know how to make or obtain ice?

Do you have a cow or perhaps just a plain old carton of milk?

Did you answer yes to all of these questions? You did? Then you’re in luck! YOU can make your very own frappuccino at home! Don’t you feel a tiny bit special? I do. I don’t care if it isn’t justified.

Lately I’ve been craving a frap, but am totally unwilling to fork over the money to get one.. especially since I can make coffee and espresso at home. Once in a while I’ll treat myself to a beautifully crafted Starbucks frappuccino, but for all of those other times when $4 seems like too much money to pay for the simple combination of ice, milk and coffee you can always turn to this recipe.

My Chocolatey-Chocolate Frappuccino Recipe:

Ingredients

  • 1 cup of small ice cubes
  • 1 cup of milk
  • 2 shots of espresso or 3/4 cup of really strong coffee
  • 1 tbsp sugar – more or less depending on how sweet you already are
  • 1 chunk of dark chocolate – minced (or chocolate chips)
  • Whipped cream – optional

Step 1: Place 1 cup of ice cubes and 1 cup of milk in a large glass. Use a hand blender or a regular blender to crush the ice until it becomes very slushy.

Chocolate Frappuccino

Step 2: In another large cup mix together the 2 shots of espresso (or coffee), 1 tbsp sugar and half of the minced dark chocolate and stir until everything dissolves.

Chocolate Frappuccino

Step 3: Pour the espresso into the glass with the milk and crushed ice. Stir in the remaining chocolate pieces, reserving a few shavings for the top.

Step 4: Top with whipped cream and dark chocolate shavings.

Chocolate Frappuccino

ENJOY!

TIPS:

Throw whatever you want in it. It’ll probably taste good. Try Nutella. That would be badass.

Prosciutto – Making vegetables more likeable since.. forever

21 Apr

Asparagus wrapped in prosciutto

If you liked it then you should have put some meat on it?

Looks fancy as hell, right?

I think I found the only batch of green asparagus in all of Germany. There is a definite love of white asparagus here, which I will try one day.


Ingredients

  • Bunch of green asparagus
  • prosciutto
  • Olive oil
  • Salt and pepper

Step 1: Preheat oven to 400 ˚F.

Step 2: Wrap a piece of prosciutto around each asparagus.

Step 3: Brush with oil and sprinkle with salt and pepper

Step 4: Bake for 10-20 minutes depending on the size of the asparagus

Step 5: EAT!

ENJOY!

TIPS:

BBQ it

Put an egg on it

Asparagus wrapped in prosciutto

Crepes! Your new addiction.

26 Jan

Crepes

Get the stretchy pants out!

Crepes! A.K.A France’s masterpiece (ya know, besides The Eiffel Tower, The Louvre, Champagne and most importantly, wine).

It also holds the title of being one of my favourite desserts. If you haven’t made them before, this is your day.

(I’m sorry in advance for your inevitable addiction to them)

Serves 2

Ingredients
  • 1/2 cup Milk
  • 1/2 cup Water
  • 1 cup All purpose flour
  • 2 Eggs
  • 1/4 tsp. Salt
  • 1 1/2 tbsp melted Butter
  • 1 tbsp Sugar (optional if you’re making savoury crepes)
  • 1 tsp Vanilla extract (optional if you’re making savoury crepes)
  • Butter for pan

Step 1: Add all of the ingredients to a large bowl (minus the butter needed for the pan) and mix with a hand blender until the mixture is smooth and has no lumps. (lumpy crepes = bad) The mixture should be very thin and runny. 

Step 2: Heat your pan over medium-high heat and add enough butter to just cover the bottom.

Step 3: Once the pan is hot enough, add 1/4 cup of batter and tilt the pan until the batter has completely covered the bottom. (using a 9 in. pan works best)

Step 4: Cook for about 1 1/2 minutes and flip. Cook for an additional 30 seconds. RULE: the first crepe will always turn out horribly. You should hide the evidence by putting it directly into your mouth.

Step 5: Serve warm with one of these toppings:

  • Sprinkle with sugar
  • Mix frozen blueberries, a tbsp of hot water and 1/2 tsp of cornstarch in a sauce pan over medium heat for blueberry sauce
  • NUTELLA
  • Cooked apples
  • Whipped cream
  • Bananas
  • Ham and Cheese
  • Asparagus and hollandaise sauce
  • Love

ENJOY!

TIPS: 

If you have leftover crepes, you can freeze them. Perfect for late night snacks..

…( I would know)

The batter should have the consistency of a heavy cream

Crisssssspy Potatoes.

10 Jan

I recently stumbled upon a really great site called foodwishes.com. He has really helpful instructional videos for every recipe.

I’m very impressed with his site, especially since I’m entirely too lazy to make a video for every recipe that I do.

Anyway, enough about my laziness. Here is my take on one of the recipes he has posted, something we all think that we can make: Roasted Potatoes. He includes an extra step with his roasted potato recipe that is TOTALLY worth it. Check it out:

Ingredients
  • 10 wee little potatoes
  • 2 Rosemary Sprigs – Bruised (chop at the sprig a few times with the blunt side of your knife)
  • 3 Cloves of Garlic – Bruised
  • 2 Bay Leaves
  • 2 Tbsp Salt
  • 2 Tbsp Olive Oil
  • Pinch of Cayenne Pepper

Step 1: Pre heat oven to 375 degrees. Wash and chop your potatoes. I quartered mine, but if they’re really small, halving them should be fine.

Step 2: Place potatoes in a pot and cover with water. Add the 2 rosemary sprigs, 3 cloves of garlic, 2 bay leaves and 2 tbsp of salt and bring to a boil over high heat. Once boiling, let boil for 5 minutes only, then remove from heat and strain. Let potatoes dry and cool completely – This is the extra step. Don’t skip it, or I’ll getcha.

Step 3: In a bowl, mix potatoes, 2 tbsp olive oil, a pinch of cayenne pepper and a pinch of salt. Stir until covered and place on a baking tray

Step 4: Cook in a 375 degree oven until golden brown (about 30-35 minutes), turning occasionally.

Step 5: Put them in a nice bowl and throw a sprig of rosemary on top to let people know how fancy you are.

ENJOY!

TIPS:

Food is an important part of a balanced diet.

Breakfast of Champions – The Hangover Breakfast

3 Jan

The breakfast of champions, also known to most as “the hangover breakfast”. It looks good, tastes good, and for those poor “dehydrated” souls, it’s very easy to make. A great alternative for the overdone bacon and eggs routine.

Or maybe I have it all wrong. Maybe someone special is staying the night and you want to trick them into thinking you know how to cook. Well, this should do it.

Either way.. it’s pretty darn delicious.

Ingredients

  • Cherry Vine Tomatoes
  • Olive Oil
  • Salt and Pepper to taste
  • Bread – I used rye
  • Hollandaise Sauce – I used packaged sauce
  • Eggs
  • Vinegar (for poaching the eggs)
  • Mushrooms – Sliced Thickly
  • Truffle Oil for drizzling on mushrooms
  • Dried Basil – Optional
  • Ham Steaks
* I didn’t include exact measurements because I assumed you could figure it out, depending on how many people you were feeding.

The Tomatoes

Step 1: Heat your oven to 325 degrees. Place the vine tomatoes on a baking sheet and brush with olive oil. Sprinkle with a bit of sea salt and pepper. Bake for 15 minutes, or until tender. Pour the juices from the bottom of the pan on the ham once it’s cooked.

The Eggs

Step 1:  Next, heat a pan filled with about 2 inches of water and 1 tbsp of vinegar until boiling slightly (not rapidly boiling)

Step 2: While waiting for the water to boil, heat Hollandaise sauce in a small saucepan on low heat.

Step 3: Crack each egg into its own small dish and drop into the water carefully spooning the egg whites on top of the egg. Cook for 3-5 minutes, or until the whites are completely set.

Step 4: Remove from water and place on a few layers of paper towel.

Step 5: Place eggs on a piece of toasted rye bread and spoon heated Hollandaise sauce over top. Garnish with dried basil.

Click here for a step by step guide on poaching eggs. It can be a little tricky. If you don’t feel like reading, click here for a video.

The Mushrooms

Step 1: Heat a medium skillet over medium heat. Add olive oil. Once the oil is hot, add the sliced mushrooms. Grind some salt and pepper on top and toss on a bit of basil. Cover.

Step 2: Stir occasionally until mushrooms are tender. Once cooked, uncover and cook on high until most of the juices at the bottom have dissolved. Season again with salt, pepper and basil. Lastly, pour a bit of truffle oil in the pan and stir until the mushrooms are completely coated.

The Ham Steaks

Step 1: Heat a large skillet with a bit of olive oil in the bottom. Cook on medium high heat for 3-5 minutes. Flip, and cook the remaining side for another 3-5 minutes until cooked through. Pour juices from the tomato’s pan over the ham.


ENJOY!

TIPS:

If you don’t feel like poaching the eggs, just fry em’ up. No biggie.

Store bought Hollandaise sauce is delish. Don’t try to be a hero and make your own… I’ve tried. It’s hard.

Truffle oil rocks! It’s expensive, but.. well, I don’t really have a “but” for that.

Add some cooked asparagus to the mix, jazz it up a bit homies.

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