It’s fall…Homemade Pumpkin Spice Latte

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So I post this recipe every time fall comes around because it’s fun and easy to make and we all know the Pumpkin Spice craze is upon us. I originally made this for Verge Magazine based on a thekitchn recipe and it was a pleasure, so I hope you enjoy making it at home.  The recipe follows:

Pumpkin Spice Latte (original found via thekitchn.com)
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice (or a ½ tsp. of a homemade mixture of 3 parts equal nutmeg, cinnamon, and allspice this is what I did and can’t imagine pumpkin pie spice could taste much better, leave extra for the sprinkling on top of your whipped cream)
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

I love making this every year and if you do please let me know how it it is, hopefully yummy.

This have been a little crazy here lately and I haven’t posted as much but have a lot of posts in draft, so look forward to more. love.

 

Fall Deliciousness

I wanted to share some recipes from the archives, some fall-friendly recipes for this beautiful season.

Pumpkin Spice Latte

Pumpkin Spice Latte

 

I don’t know why it took so long but I updated the Recipe Gallery with a few more food recipe articles, I wrote for the Verge about a year ago. The Pumpkin Spice Latte (link above) is better than the S-bucks in my opinion. Here are some more fall deliciousness from the archives.

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Julia Child’s French Onion Soup

 

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Monkey Bread Minis

 

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Fall Eggplant, Squash and Goat Cheese Quiche

 

and these delicious, but my pics are a little messy, don’t let that discount the amazingness of the recipe.

pumpkinsnicker

Pumpkin Snickerdoodles

I have a recipe for Korean BBQ tacos that I need to pull out of my old articles to include on the blog, Korean BBQ anything is my favorite thing any time of year. I’ve updated the Recipe Gallery to include a few more recipes and can guarantee all have been tested and we’re Yummy. http://ellieeugenia.com/recipe/ 

I hope that you can use and enjoy these recipes. Happy Fall Cooking and Baking.

Make this and this

This week is a baking week, lots of caramel and really delicious recipes coming to the blog, but here is what I have baked recently.

Pumpkin Snickerdoodle Whoopie Pies

(modification for recipe link below: I used slightly less pumpkin than in the recipe, I would suggest you add to taste, too much can be overpowering for me, that loves pumpkin only in moderation and I also used Maple Syrup instead of Vanilla (which is an appropriate and yummy substitute because I had run out))

They were a little messy, but oh so delicious. You have few more days to get in all your pumpkin goodies.

Recipe: Curvy Girl Kitchen
 

White Cake with Pink Ombre Buttercream Frosting

This Best White Cake Recipe I have ever had…..

You may remember this cake from Emma’s birthday. Well it is the same cake. I just made more layers for Emma’s Bday.  This one I made for Kenny’s grandmother that turned 90 this month, which is amazing accomplishment. The only difference is the ombre effect made by mixing three different colors of pink icing and layering. This recipe is in my favorites and although being labor intensive is the best white cake I have ever eaten.

Recipe: The Merry Gourmet

Enjoy! I have more food posts coming soon.

Vietnamese-Style Summer Rolls

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It’s not summer anymore, well technically it is until mid September, but I can pretend. I am highly anticipated breezy sweater weather. I’m not the only one, surely. Summer rolls aren’t just for the summer and are so good! Here is a recipe I made for the verge, a few months back. They were so yummy.

Vietnamese-Style Summer Rolls (adapted from chow.com)
1 pound medium shrimp peeled and deveined
4 ounces dry stick noodles (or rice vermicelli)
16 round rice paper wrappers
1 cup mung bean sprouts
32 fresh basil or Thai basil leaves
16 small fresh cilantro sprigs
1 medium cucumber, sliced
3 medium scallions, diced
8 Bibb lettuce leaves, cut in half
Your favorite Brand Peanut Sauce (I used House of Tsang)

1. In a medium saucepan boil water over high heat. Cook shrimp for 1 1/2 minutes. Drain and run under cold water until cool to touch. If the shrimp are not dry, pat with paper towels.
2. Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place on a platter, cover with plastic wrap, and refrigerate.
3. Follow the directions on your rice noodles to cook correctly, drain and set aside.
4. Using several serving trays/containers arrange all your ingredients in this order: rice paper wrappers, shrimp, rice noodles, bean sprouts, basil, cilantro, cucumber, scallions, and lettuce.
5. Fill a large mixing bowl with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
6. Working quickly so your rice paper does not dry out, place 3 cucumber overlapping in a row, just above the center of the wrapper, leaving about 1 inch of space on each side. Lay 3 shrimp halves in a row on top, cut side up. Layer about 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the basil leaves, 1 sprig of cilantro, and a sprinkle of scallions on top. Lastly, add a rolled half lettuce leaf. (Alternatively, my husband likes his peanut sauce inside his wrap as opposed to dipping, so add this in here if you would like to try this, very tasty.)
7. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
8. Turn the roll so that the seam faces down and the row of cucumber faces up. Repeat and serve with Peanut Sauce. />

White Cheddar Pimiento Cheese Sandwich


written for Verge Magazine for the June edition

   At the age of thirteen, I moved to the south. This was culture shock in its utmost for me. Having a hispanic mother, living most of my life on foreign soil, and having the most beautifully multi-ethnic friends growing up, the product of military marriages; Needless to say I was eating things like arroz con pollo and kimchi before I had ever even heard of grits. So moving to the states and to the southern most, not in geography, but in tradition, style, and everything else, was the most frightening thing you can do to a thirteen year old. This isn’t a commentary on Augusta, which I have grown to love and am raising a family here, but a story of worlds colliding. Augusta has been a growing process for me, learning to open my eyes to all the beautiful things around me here. We may not live at the foot at the Frankenstein Castle like we did in Germany but our family is growing bigger here in the states and what a greater joy. Life is a mixed bag, just like I am, You look at me and don’t think I am hispanic, I am the only sibling in my family that doesn’t resemble my mother, but I suppose what I lack in appearance in regards to heritage I make up for in personality. I get asked at least once a day if I am Irish and I assume I owe that to my Dad’s hodgepodge white man’s heritage. I still can’t understand why I have freckles and no one as far as we can remember did, and why I have reddish hair, when all my family are anywhere between raven to brown. Either way, I definitely caught the fiery disposition that some may say is stereotypical of hispanics, but I say is my all to common life story.

So this dish is like me a little spicy, seasoned, mostly white and a little cheesy (like my Dad and I, love you Poppy), ha, just kidding, but mostly true, and it took a while, but southern, as well. Enjoy, because it is delicious and super easy to make

White Cheddar Pimiento Sandwiches
6 oz. White Cheddar, shredded
4 oz. Monterrey Jack, shredded
bunch of Green Onion, chopped
6-8 oz. of pimiento, chopped and drained (I lean towards 8, but you may not like so many pimientos)
¼ of a large red onion, diced
¼ cup mayo
½ cup poppyseed dressing
1 block of cream cheese
Slices of White Bread
salt to taste

-Mix your White Cheddar and your Monterrey Jack, Dressing, Mayo, and Pimientos in your mixer on highest settest or food processor.
– Add in your Onions
-Lastly, mix in your cream cheese until even mix and fluffy. Season appropriately.
-Spread on bread for sandwiches, I like to toast my bread, makes for very delicious lunches.

What do you guys think, does this look yummy to you?

Primero Mil


You know that first post on a new blog? The dreaded empty topic box with the impatient cursor anticipating your every thoughtful word. That fresh entry, the one where you try to put finely tuned and articulate sentences together to say all the things that everyone, everywhere will identify with, as you become the Oprah of blogging, or Sally Jesse Raphael may be more appropriate. Yes, that one. This isn’t that post because I’ve thrown all that out the proverbial window, not that I am sure you wouldn’t just love my sophomoric attempts at wisdom with a zest of wit. This is all me, sans anything fake. I will talk about my life, faith, my family, my friends, tough times, happy times, things I love, things I don’t understand, good food, homeschooling a kindergartner and anything else that catches my whimsy with no expectation that any of this may interest you. But, on the small chance that it does, I send my love.

So here is where I am in life right now:
I turn 30 this month

A lot of changes happening that I am excited about, some are what they are.

Emma turned 5 last month

We started Home school for the year

I’ve been married for seven years, I love him

We simplified significantly

Living more intentionally

Learning to rely on God big time

Creating more

Experimenting with food (see Recipes)

I have some blog posts lined up for the future that I am excited about, maybe we can see where that takes us. Thank you for reading my obscure thoughts. Let me know what you think of the new blog, design, etc. My friend Sunshine Monica pretty much did all the awesome.

Ellie

Fall Eggplant, Squash, and Goat Cheese Quiche

archived from my old blog, boyandbride.com
I made this for my chow bella article in the Verge that is out now, check it out! It was delicious, simply delicious. Emma loved it so much she ate three slices in one sitting, and for a child who usally eats like a bird, that is very good. I tested it oiut at allies shower and it seemed to be a big hit as well. The eggplant and the squash just become so tender and beautifully soak up the flavor of the eggs that it feels as if they are meat.

We used the cutest eggplants from Sundrees, we loved these little asian eggplants.

and the finished product, It makes me hungry just looking at it.

Here is the link to Verge. One piece of advice, if you don’t want to do the extra work a store bought crust is just as yummy. Enjoy!

I would love to hear from you, I am able to see that we have very loyal readers in our stats, but we want to hear your thoughts and if you are bloggers as well, would love to visit your blogs, and we can spread comment love. Much love.

Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting


archived from my old blog, boyandbride.com

Let me just tell you it is as yummy as it looks. I made this for the Verge and it has easily become one of my favorite things I’ve made. I really love baking. I hate washing dishes after though, so I sometimes don’t even bother, but it is so worth it when I do.

Lemon Poppy Seed Cake (adapted from Smitten Kitchen)with Lemon Cream Cheese Frosting (my own)
1 1/3 cup sugar
16 large egg yolks
2 large whole eggs
Zest from 3-4 lemons
1 cup all-purpose flour
1 cup cornstarch
Pinch of salt
4 sticks unsalted butter, melted and cooled a bit
2/3 cup poppy seeds plus a pinch for garnish (See if you can find the Large Containers of this, if not you will need 3 smaller ones)Preheat the oven to 325 deg. F and butter and flour three 8 inch pans (I only had one 8 inch pan so I baked the layers separately, evenly separate your batter into three first if you do it this way)Butter the dull side of a 10-inch piece of foil for each pan.
In your mixer bowl, whisk together the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, approximately 8 minutes. Beat in the lemon zest. Sift your flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppyseeds.

Pour batter evenly into the prepared pans and cover tightly with the buttered foil. Bake for 30-45 minutes, or until the cake pulls away from the side of the pan or a toothpick comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes. Invert the cakes onto the rack and let cool completely before serving, for at least minutes.

Lemon Cream Cheese Frosting (my own concoction)
Zest of one lemon
5 tbsp. lemon juice
8 oz cream cheese
1/2 cup butter
1 & 1/2 confectioners sugar.

In the mixer bowl, beat together the butter and cream cheese. On low speed, add the confectioners sugar, lemon juice and lemon zest until smooth and creamy.

Frost between the layers of your cake and then the outside, garnish with poppy seeds.

For the love of Onions and Julia Child


archived from my old blog, boyandbride.com

The new Verge is out, pick one up or read here http://vergelive.com where you can see this and much more

For the love of onions and Julia Child I endured searing pain to my eyes from lovingly cutting onions for this recipe. Why do onions have to hurt so bad, but taste so good? I have sensitive eyes that water at the slightest irritation so I cried more than Johnny Depp’s character Cry-Baby in the movie of the same name. Sometimes you do these things as a labor of love for a good dish, and I do love onions, caramelized onions in soup, even better. I decided on a soup for this month because of a suggestion from my husband who exclaimed “Punxsutawney Phil has seen his shadow, so six more weeks of winter, you should make soup!”, so that is what I did. We can all feel it regardless of what the groundhog says, the premature blooms that thought it was springtime are in for trouble as the air has cooled significantly. Either way chilly winds for the past few days and incoming weeks have made it perfect soup weather.
French Onion is one of my favorite soups and I wanted to do it right, The Julia Child way in Mastering the Art of French Cooking, the quintessential guide for the non French to wrap their heads around the delicacies of what is truly an art form, French food. I would love to study more recipes from her beloved book, I believe many a good cook was made that way. I will say this French Onion Soup is a fairly simple recipe if you follow the instructions carefully, a little work gets you a big reward and the oohs and awws of your family and friends for a beautiful and tasty dish. If you love all things French, Onions, and Julia Child this is the ticket. Eat with friends and don’t skimp on the soup, bread, and cheese; there are only so few wonderful things you can experience each day, make this one.

Adapted from Julia Child’s Mastering the Art of French Cooking
6-8 servings
Ingredients:
5 cups thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock
1/2 cup of a dry white wine dry white wine
salt and pepper for seasoning
3 tablespoons brandy
Round of Croutes, sliced french bread, toasted
8 oz. of Sliced Swiss Cheese

First add the yellow onions and the butter and oil to a saucepan and slow cook on low for 15 minutes, covered.

Uncover after 15 mins. and add the salt and sugar, also raise heat to medium. The point here is to get a lovely brown caramelization, this is the most important part, we are baking the flavor base for the entire soup. Stirring frequently cook onions for 30 to 40 minutes, until the caramel brown onions have been achieved.

Preheat your oven to 350. Next add your flour and stir together for three minutes, they will turn a deeper brown. Add your wine and then your stock stirring the whole time. Make sure you use your spoon to pull off any bits on the bottom of the pan, all that will add to the flavoring of the soup. Season to taste with Salt and Pepper. Now simmer, partially covered, for another 30-40 minutes. You may need to skim the soup which you can do during this time. Taste and add salt and pepper to taste, Don’t forget whichever cheese you use may have significant salt in it, be wary of adding too much salt to your soup.

While your soup simmers cut your french bread and drizzle with olive oil and toast in oven for 15 min or longer, until the edges have started to brown. Leave your oven on for cheesy good meltiness later.

Stir the brandy into the soup as soon as you are ready to serve. Pour into oven safe soup bowls, leave enough room for the displacement made by your little Croutes. Place two Croutes in your bowl, if the Croutes are large you may need only one. They will float on top very nicely and then cover the top of your bowl with your cheese slices. Place in the oven until you see the cheese melt to your liking. I like it when it starts to brown a little, like on a pizza. Cool slightly and Eat.

Homemade Pumpkin Spice Latte


archived from my old blog, boyandbride.com

Did you ever want a homemade Pumpkin Spice Latte?

Here is a a simple Yummy recipe I wrote about for the Verge.
The original article here, print it out and keep.

Pumpkin Spice Latte (original found via thekitchn.com)
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice (or a ½ tsp. of a homemade mixture of 3 parts equal nutmeg, cinnamon, and allspice this is what I did and can’t imagine pumpkin pie spice could taste much better, leave extra for the sprinkling on top of your whipped cream)
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
I loved it and made it for some friends and family and they all sang praises, so I think it was a success. Let me know what you think.

-ellie