chocolate popcorn

Today was Game 3 of the NBA Finals. I was sitting back, relaxing, and watching the Spurs come back from a disappointing Game 2. Halfway through the 2nd quarter, I realized I was missing something kind of important. Snacks. Not having anything to munch on at tip-off is seriously unacceptable in my book. But, during halftime, I was able to conjure up a quick batch of chocolate popcorn. Sweet sweet victory-- the outcome of the game and my amazing skills in pulling this off.

Popcorn is the perfect gametime snack, but the choco coating really makes this a treat. This chocolate popcorn is crunchy, not overly sweet, and so insanely addicting. Yes, I ate this whole bowl below in less than 3 minutes.. And then proceeded to go back for seconds. This was my dinner, by the way. But it's totally fine because I made sure to floss afterwards. Best Tuesday ever.

Chocolate Popcorn
Yields 8 Cups

INGREDIENTS
8 cups popped popcorn (1/3 cup unpopped kernels)
1/2 cup (1 stick) unsalted butter
1/2 cup white granulated sugar
1/4 cup Dutch-processed cocoa powder, sifted
1/4 cup light corn syrup
2 tsp vanilla extract

DIRECTIONS
1. Preheat oven to 250 degrees F and line a large, rimmed baking sheet with parchment paper.
2. Place popped popcorn into a large bowl.
3. In a saucepan on medium high, heat butter, sugar, cocoa powder, and light corn syrup. Stir with a wooden spoon and combine ingredients well.
4. Continue heating and stirring gently until mixture boils. Allow to boil for about 2 minutes, and then remove from heat.
5. Off the heat, stir in vanilla extract.
6. Pour mixture over popped popcorn. Carefully use wooden spoon to help coat all the popcorn with the chocolate mixture. 
7. Dump coated popcorn onto the parchment-lined baking sheet. Bake in preheated oven for 30 minutes, stirring at each 10-minute interval.
8. Allow to cool on the baking sheet for at least 5 minutes. While the popcorn is still somewhat warm, break apart into pieces or clusters.
9. Serve or store in an airtight container.

egg-in-a-hole with sausage and broccoli hash

Lately, I've been obsessed with featuring a runny yolk on my breakfast plate. This morning, I made egg-in-a-hole. If you don't know about egg-in-a-hole, then you have clearly been living on another planet. But let me break it down for you, anyway. It's a slice of bread with a hole cut out of the center and replaced with a fried egg. The bread gets toasted and the egg gets fried simultaneously. Amazing and easy. I wonder how people don't know about this.

I'm never quite satisfied with just an egg and toast, because I know I'll probably end up skipping lunch. So, I like to make my egg-in-a-hole extra hearty with some kind of meat and veggie hash. I absolutely love cutting into the yolk and having the bright yellow yumminess just gush all over the hash. So freakin good.

Egg-In-A-Hole with Sasusage and Broccoli Hash
Yields one egg-in-a-hole breakfast

INGREDIENTS
1-2 Tbsp butter (use 1 Tbsp for a smaller slice of bread/smaller skillet and 2 Tbsp for a larger slice of bread/larger skillet)
1 slice of bread (I used a big slice of sourdough)
1 egg
1 uncooked hot sausage link, uncased (use whatever kind you like. I use one of the Johnsonville hot Italian sausages)
1/4 cup chopped broccoli, uncooked
2 Tbsp diced onion
salt and pepper

DIRECTIONS
1. Cut a hole into slice of bread. I used a biscuit cutter but you can also use a glass, cookie cutter, etc etc. 
2. Heat a small skillet on medium high heat. Drizzle about 1 tsp into the skillet and saute onion and broccoli, stirring occasionally until tender but not overcooked (unless you like your veggies like that). Then transfer veggies to a bowl.
3. In the same small skillet, on medium high heat, crumble the hot sausage (uncased!). Do not touch the sausage pieces once they hit the pan. Allow them to brown up on that side, which will take a couple minutes. Then flip the over and allow the other side to brown, about another minute. Once the sausage is cooked, add veggies back into the skillet and stir it all together. Turn off the heat, the hash is done.
4. I tend to multitask, so I begin the egg-in-a-hole while the sausage is cooking. But if you are more comfortable, make the hash first. If you ever make fried eggs, you know that letting a fried egg sit around too long is no bueno. In another skillet (that will fit your slice of bread and it's complementary removed center piece) on medium high heat, add the butter. 
5. When the butter starts to bubble a bit (but don't let it burn!), place your bread and center piece both into the skillet.
6. Carefully, crack the egg directly into the hole in your bread-- you don't want your yolk to break!
7. Allow the bread to get toasted and the egg to cook. I usually check the center piece of toast on the side. When it's all nice and toasty a golden brown, I flip everything over. I have a habit of flipping my fried egg, which disguises the yolk. It's not as visually pretty when serving but breaking the yolk open and see all that yellow is so much more fun.
8. At this time, you can add a little more butter to your pan if you want to make you toast more gold on the other side. Cook for about 1 more minute. Then it's ready to eat. Don't let your egg-in-a-hole overcook and sit in the pan or else you will lose your runny yolk.
9. Add sausage and broccoli hash to your plate and top with your egg-in-a-hole. Sprinkle a pinch of salt and pepper on top.
10. Devour the whole damn thing.

crispy baked sweet potato chips

If you've ever attempted to make potato chips, you know that some recipes lie when they say "crispy", especially if they are oven-baked.

I've made potato chips every way possible. Frying requires so much oil. I'm usually so revolted as I'm watching the chips absorb the cups and cups of oil that my appetite immediately dissipates. Although frying them does seem to work well, I've been searching for the best way to bake my chips to crispytown.

White potatoes contain a lot of starch, requiring some kind of soaking technique. Eff that. Too much work. Sweet potatoes contain significantly less starch so, to me, the soaking thing isn't really necessary. This is why I like making sweet potato chips. And, they are also more nutritionally healthy, which is an added bonus (a.k.a. feel less guilty for eating a whole bowl).

There are just some things you shouldn't don't need a recipe to make. Sweet potato chips falls under this category (and these, too). But I'll tell you everything you need to know to make this crunchtastic snack.

First of all.. Yes, these are homemade. Secondly, they are also baked. And lastly (and most importantly), they are really crispy!

How to make Crispy Baked Sweet Potato Chips:

1. Slice sweet potatoes with a mandoline fitted with a thin slice blade. If you don't have a mandoline, get one. I firmly don't believe it's humanly possible to slice potatoes as evenly and thinly by hand. A mandoline will be your best friend-- as long as you remember to use the hand guard so you don't slice your fingers off. Seriously, this guy is helpful but can be harmful. It's better to waste the little bit of potato at the end of the guard than to have blood gushing everywhere.
2. Once your sweet potatoes are all sliced, put them into a large bowl. Drizzle with extra virgin olive oil. You want them coated but not drenched. There is a difference. It helps to start off modest and add more if necessary. Make sure the potatoes look coated but not too glossy. There shouldn't be excess oil at the bottom of the bowl. This is the time to season, as well. You can do the traditional salt and pepper. I like to do Kosher salt and cinnamon. So good. Again toss everything together well. You can also add more seasoning after they are baked, if necessary.
3. On a parchment-lined baking sheet, spread sweet potato slices out into an even single layer.
4. Bake in a preheated 200 degree F oven for 45 minutes. Flip sweet potatoes over. Then bake for an additional 45 minutes to 1 hour until sweet potatoes look super toasted.
5. Allow to cool on the baking sheet before serving. They will crisp as they cool.
6. Serve, eat, and enjoy this healthy chip alternative!

so much love for my Lover

Back in April, I shamelessly showed off my lover sweatshirt. Now that we're officially in the hot weather season, my manifesto is reserved for those occasionally chilly nights.

However, recently (kind of sort, of, not so much anymore that it's taken so long to get back to my blog), that selfie of me wearing my Lover made an appearance on a couple of my favorite blogs-- BaubleBar's The Post and Meg Biram! SO awesome despite my poor judgement taking a selfie with my naked bed in the background. My bed may never forgive me for this kind of public humiliation. Oh well. It's obviously more important that I happened to capture how happy this sweatshirt makes me. P.S. you can get your manifesto here.

 snapshot c/o BaubleBar's The Post

snapshot c/o Meg Biram's Blog

gluten-free peanut butter campfire cookies

Happy June! I've been so preoccupied with the million new things in my life that I have been seriously slacking. I know. I'm sorry. I'll try to make it up to you. Not sure how, but I'll start with this.

For my gluten-free amigos, I have something sweet for you. Unfortunately, it is not Paleo. There's peanut butter (and we all know peanuts are a legume, not a nut!). And sugar. Duh. My best baking partner-in-crime. There's something about not using sugar that is somewhat disturbing when it comes to making baked goods. I know that's not really what some of you may want to hear from me, but you're going to have to get over it for now. Baby steps, people. Baby steps. That's all I can say.

Why don't we all just revel in the fact that these pb cookies are flourless? And have chocolate. And marshmallows. The only thing missing is a kumbayah sesh by the campfire. I'll bring the cookies.

Gluten-Free Peanut Butter Campfire Cookies
Adapted from The Girl Who Ate Everything
Yields about 21 cookies

INGREDIENTS
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
1 cup mini marshmallows
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Mix together all ingredients except marshmallows and chocolate chips. When dough is well blended, fold in marshmallows and chocolate chips.
3. Form 1 1/2-inch dough balls. You can do this with your hands, but I like to use a small cookie scoop because it's easier and there's also more uniformity.
4. Place dough balls on a parchment-lined cookie sheet.
5. Pat down each portion slightly with the palm of your hand.
6. Bake in your preheated oven for 4 minutes, rotate your cookie sheet, and continue baking for an additional 5 minutes or until the tops begin to brown.
7. Allow to cool almost completely on the cookie sheet. I find it is best to not rush to get them off the sheet or they will likely crumble apart. Peanut butter cookies, in general, tend to be more delicate, especially when they are flourless. As they cool, they will be more of a cookie and less of a mess.
8. Carefully transfer to a wire rack to finish cooling. Eat while they are still warm or store in an airtight container for later consumption.

7-layer spring-to-summer salad

Summer is quickly approaching. I know this because I'm already living in maxi skirts and sandals. The beauty of living in California, I tell ya.

Salads are delicious. I find they are even more enjoyable with a fun [quasi] alliteration. So, today I present to you my 7-layer spring-to-summer salad. Say that 5 times fast. Or just eat it.. that works, too.

I love cabbage, because it will stay crisp after tossed with this light lemony vinaigrette. It's fresh, perfect for the season, and just oh so good. Excuse me while I shovel this into my mouth now.

7-Layer Spring-to-Summer Salad

INGREDIENTS
1/2 head of cabbage, shredded (about 8-10 cups)
3 cups shredded carrot
1 medium red onion, pickled (see recipe below)
1 Fuji apple, sliced
3 Roma tomatoes, diced 
5 slices of crispy bacon, chopped
2 avocados, diced
lemon vinaigrette (see recipe below)

DIRECTIONS
1. Reserve 1 avocado and 2 slices of bacon. 
2. Layer all ingredients. I pretty much follow the order listed in the ingredients section.
3. Toss everything together well but gently. Refrigerate for at least 15 minutes. 
4. When read to serve, add reserved avocado and bacon on top.
___________________________________________

Pickled Red Onion

INGREDIENTS
1 medium red onion, thinly sliced (about 1 cup)
1/2 cup red wine vinegar
1/2 cup warm water
1/2 tsp sugar
1/2 tsp Kosher salt

*NOTE: eliminate sugar to make this completely Paleo

DIRECTIONS
1. Placed thinly sliced red onion into a bowl. Cover with red wine vinegar and warm water.
2. Add sugar and salt to bowl and stir to combine well. 
3. Make sure all the onion is submerged in the liquid. Cover with plastic wrap and let it sit for 30 minutes.
4. Drain onions. Use immediately or refrigerate until ready to use.
___________________________________________

Lemon Vinaigrette

INGREDIENTS
1/2 cup lemon juice, freshly squeezed
6 cloves garlic, minced
2 tsp whole grain Dijon mustard
4 Tbsp extra virgin olive oil
1 1/2 tsp honey
1/2 tsp black pepper
1 tsp Kosher salt

DIRECTIONS
1. Whisk together all ingredients.
2. Refrigerate for at least 15 minutes prior to use.
3. Store in an airtight container or jar for later use if necessary.

banana pudding

You know what they say.. When life gives you ripe bananas, make banana pudding. Okay, maybe that's just a personal motto. It's a good one though, right? Duh, don't answer that.

On my first trip to NYC, my sister brought me to Magnolia Bakery and made me try the banana pudding. OH MY GOODNESS. It was like heaven in a cup. Every bite seemed like it was even better than the one before it. It's so filling and deliciously decadent that a small cup is all I need. I never knew a small cup could seem so large. And even then, as stuffed as I am, I just can't seem to stop eating it if it's in front of me. It is seriously that good. I'm pretty sure I got drunk off that pudding once. Like food drunk that makes you deliriously happy. Good times.

The recipe for Magnolia Bakery's Banana Pudding is all over the web (like here). The first time I made banana pudding at home, I obviously used their recipe so I could relive that life-changing banana pudding experience. Over time, I've unintentionally created my own banana pudding recipe. When I'm missing an ingredient, I tend to find a way to do without it while still fulfilling my craving. That's what probably happened here. Sweetened condensed milk isn't exactly on my weekly grocery list, if you know what I mean. But honestly, I'm not going to tell you not to make it the Magnolia way. There's no denying that pudding is yum.

My banana pudding is a little lighter and more airy compared to Magnolia's recipe, but the flavor is still there. I can't detect too much of a difference-- but I'm also not a picky pudding eater. I just need the Nilla wafers. Hell yes. Those are magical in pudding.

With my recipe, you also don't really have to do much measuring if you buy the ingredients in the indicated volumes. I like to be lazy and not bring out a bazillion things I'll have clean up afterwards.

Once you see how easy banana pudding is to whip up, your ripe (perhaps, on the cusp of over-ripened) bananas will never see the trash. No cooking, no baking. 5 ingredients that will blow your mind and, hopefully, make you smile.

Banana Pudding
Yields 1 large bowl of pudding, serves however many people you think that feeds. 

INGREDIENTS
4 ripe bananas, sliced (Use at least good, medium-sized bananas. I got about 3 cups sliced.)
3.4oz box vanilla instant pudding mix
2 cups (1 pint) cold fat free milk
2 cups (1 pint) whipping cream (I used the regular whipping cream but you can use heavy whipping cream also)
11-12oz box vanilla wafers

DIRECTIONS
1. Reserve 1 cup of the vanilla wafers. This will be used to top the whole shabang.
2. As indicted by the box of instant pudding, whisk milk and instant pudding mix together in a medium bowl until it is soft set-- about 5 minutes. Then refrigerate while you prepare all your other ingredients. The longer you allow the pudding to set, the better.
3. Slice bananas if you haven't done already. Also, in the bowl of a stand mixer with a whisk attachment or a large bowl with a hand mixer, whip together the whipping cream until stiff peaks. Note: Start your hand/stand mixer on low and then increase to medium speed. Do not shoot straight to medium or there will be problems.. messy problems.
4. When your pudding looks more like a medium set, you are ready to use it. At least 5-10 minutes in the refrigerator. 
5. With a spatula, fold in about 1/3 of the whipped cream into the pudding mixture until there are no pudding streaks. Then add the vanilla pudding mixture directly into the bowl of the remaining 2/3 whipped cream. Continue folding the mixture until, again, no streaks and it all looks cohesive.
6. In a large bowl, layer the vanilla wafers, banana, and pudding mixture. I like to go in that order, and I usually get at least 3-4 layers. The number of layers will depend on what size bowl or dish you use. Just make sure you end with a layer of pudding on top.
7. With your hands, crush the reserved 1 cup of vanilla wafers over the very top of the layered pudding to finish it off. 
8. Cover the bowl with plastic wrap and refrigerate for at least 5 hours. Overnight is even better.
9. After the pudding has been sufficiently refrigerated, you are ready to serve it up. Or grab and spoon and dive right in. Do not let pudding sit out. Continue to refrigerate leftovers.

The pudding mixture might seem somewhat too loose when layering. Don't worry about that. If you whipped your cream into stiff peaks and gently folded in the pudding (completely but not overdone), you are good. Just be nice to the pudding and it will be nice to you.. in about 5 hours. 

And, after refrigerating overnight..

As you can see, the pudding continues to set as it refrigerates for all those hours. It fluffs up and all that whipped cream creates a really light texture. My favorite part is getting a bite of a vanilla wafer. The wafers soften into this cake-like deliciousness that is so so amazing. Nom.

I made this last night, had it for breakfast this morning, and probably could have devoured at least half the bowl in one sitting. I resisted. Self-control is a bitch.

If you don't want to make banana pudding right now, there is something wrong with you and we probably shouldn't be friends. Just kidding.. kind of.

Goodnight, lovelies.