Tag: allthoseinflavor

Tom Kha Kai- Laos

Tom Kha Kai- Laos

It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]

Borsok- Kyrgyzstan

Borsok- Kyrgyzstan

Borsok (Also spelled Bursuk, Boorsok, Borsook, and, Borcoc, with both the ’s’ and’k’ sound) is eaten all over central Asia, and I cannot believe I’ve never made this before. See, Borsok are essentially donuts- the Kyrgyz equivalent of Krispy Kreme. Say Kyrgyz Krispy Kreme 5 […]

Almond Cake

Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the world? It’s fat free, to boot. Add some cocoa powder to make a chocolate cake. Add some strawberry puree for a strawberry puree. A bit of lemon extract for lemon cake. Instant coffee for espresso cake. The world is your oyster! Has anyone noticed the world is really a lot like an oyster? Think about it- it has a shell (well, we call it the crust), wobbles a lot (earthquakes), smells a bit funny, and rich people love destroying it! Flat earth theory is OUT, oyster earth theory is IN.
INGREDIENTS
2 cups almond flour
4 eggs
1/3 cup sugar
2 teaspoons vanilla extract
Preheat the oven to 375 F
Start by separating the eggs. Try not to get any yolk into the whites!
When they’re separated,
 whip the egg whites into stiff peaks- which is easier said than done. Egg whites are notoriously hard to beat, which is why I like to use a hand mixer. Gets it done in under 5 minutes, and my arm doesn’t feel like it’s about to fall off. All good things.
 Set the whites aside, and beat the sugar into the yolks until they’re pale yellow and fluffy.
Add in the vanilla, and mix that in too. You can use a bit less vanilla, if you’d like- but I like to be able to REALLY taste the vanilla.
Fold in the almond flour, and then carefully fold in the egg whites. If you beat them in too hard, the texture of the cake will be off.
If you beat them in too hard, the texture of the cake will be off.
pour it in, and bake it for 17-20 minutes, or until a toothpick comes out clean
 Let it cool (it will sink a bit),
and then top it with whatever you’d like- I used slivered almonds and powdered sugar, but whipped cream, buttercream, ganache, jam, or custard would all be delicious!
Tres Leches Cake

Tres Leches Cake

This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT […]

Cappuccino Cupcakes

Cappuccino Cupcakes

Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries come January, will you? Recently, I got my mitts on some rhubarb. I LOVE rhubarb. I wanted to name my new pup rhubarb, but I was outvoted by a bunch of close minded tyrants (my parents and sister). Pie is definitely the most traditional way to make rhubarb, but I love it in soda, cookies, cakes, doughnuts, or candied. But now? Now is pie time. Everyone’s favorite time.
INGREDIENTS
1 pie crust (here’s a link to my recipe, but you can certainly use your own recipe or frozen pie crust: http://allthoseinflavor.com/meat-pie-australia/)
2 cups strawberries
4 stalks rhubarb
1/2 cup sugar
Start by cutting the tops off of the strawberries and quartering them. I’m sure you’ve seen the Pinterest hack about stemming strawberries- sticking a straw through them, so it just removes the stem and you don’t lose any fruit. If you do this, do NOT use a plastic or paper straw. Not only are they bad for the environment (think of the turtles!), but they’re flimsy, aggravating, and ineffective, much like every member of Congress. I’m going to be crowing over that comparison for a week. Maybe two.
When the strawberries are quartered, throw them into a large bowl with the sugar. Stir it around, and let it sit for 10 minutes. This is called macerating- the sugar will make the strawberries juicy and tender. Pie is a great way to use up sour berries!
While you’re prepping the fruit, par bake half of the pie crust. I bake my crust at 450 F for 7 minutes, and I like to put a crumpled ball of tinfoil in the center, so it doesn’t shrink. No, the tinfoil isn’t a fire hazard, Ma.
 Slice up the rhubarb
 and add it to the sugared strawberries.
When the crust is done, slice up the other half into long, thin strips. Heap the fruit into the shell,
nd then lay the strips on top. You can definitely just lay the whole crust on top- but I like this latticed look! I also brushed it with a bit of egg wash, for that golden look. Think of it as a filter for the pie- that warm, sun-kissed look, but without the dog ears.
Bake it at 375 for 40 minutes, and serve it hot or cold with lots of ice cream!
Easy Cajun Pasta

Easy Cajun Pasta

This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and […]

Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like […]

Honey Cake-Kuwait

Honey Cake-Kuwait

Look, it doesn’t get much better than this. A light, fluffy, spongy cake, soaked in syrup and topped with honey and nuts. 

INGREDIENTS
Cake:
2 eggs
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons greek yogurt
1/4 cup flour
Syrup:
2 tablespoons honey
1 teaspoon sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons butter
2 tablespoons slivered almonds
The best part about this cake is that it’s fat free! I’m just kidding. The best part is the honey syrup. Which is most definitely not fat free.
Preheat the oven to 375 F
It’s worth mentioning that I only made enough for one very tiny cake- so feel free to double, triple, or quadruple this recipe!
Start by whisking the sugar and eggs until they’re light and foamy.
Add in the greek yogurt, and whisk it all up. If you wanna live dangerously, go ahead and use butter in place of the yogurt. No one is stopping you. Except maybe your cardiologist, but that’s none of my business.
Add in the vanilla, and whisk that up. I’ve been out of vanilla for the past 3 weeks, and finally got my mitts on some. I’m hoarding it, and sniffing it periodically. Add in the flour, and whisk it until it’s completely light and silky and lump-free.
 Pour it into a greased baking dish (I just use cooking spray, I lost the motivation to use butter and flour years ago), and bake it for 15-18 minutes, or until a toothpick inserted comes out clean. You can also just use a fork- and you certainly don’t need a special cake tester. You just have to poke the cake, folks. Nothing to spend $7.99 on.
While the cake is baking, make the syrup. Melt the butter (I really, REALLY would *not* recommend using greek yogurt for this…),
 and then add in the rest of the ingredients. Let it all come to a boil,
and when the cake is done, pour the syrup on top
 You can also poke the cake with a fork, and then pour the syrup in so the cake gets totally saturated. I forgot the almonds, but the cake is so much better with them!
Perfect Chocolate Chunk Cookies

Perfect Chocolate Chunk Cookies

I don’t throw that word around lightly- especially where chocolate chip cookies are concerned. See, I love me a good chewy chocolate chip cookie. And in the 4 years that I’ve been cooking, and the 26 years my mama has been cooking, chocolate chip cookies […]