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Whip it Up Mondays! {2}

Apr
15

7 COMMENTS • This post is filed under: Uncategorized

photo credit: slightly everything via photopin cc

When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!

I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!

Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.

This week: Microwaveable Potato Chips

 

Guess what I bet you didn’t know? Yep – those potatoes you have just sitting in your pantry? You could be turning them into deliciously healthy, non-processed potato chips.  BUT WAIT! Don’t go!

I know your mind is swimming with images of fryers and grease and the all-important ticking of the clock, reminding you of the time you just can’t spare for making measly potato chips.

But what if I told you that you wouldn’t have to use a fryer? What if I told you that you could use your microwave?

And that’s precisely what I’m telling you. You can make your own potato chips in the microwave. In the span of four minutes! And the best part is one potato can yield you a bunch of chips, and you get to season them however you’d like. You can also store them for several days  – so you can make a bunch and not worry about finishing them!

When I first came across the microwaveable potato chip idea over here, I didn’t know what to think. I almost felt cheated that I didn’t know I could have been easily making my own chips all this time, flavoring them exactly how I want them, without having to buy bags and bags of processed chips. I always assumed a fryer was needed, and I was not about to waste a bunch of oil just to fry thinly sliced potatoes. So this idea of utilizing your microwave to make your own chips is just ingenious to me.

Are you ready to see how easy it is?

INGREDIENTS

microwaveable potato chips

medium russet potato
parchment paper
salt
optional seasonings: chili powder, Old Bay seasoning, powdered cheddar, etc.

DIRECTIONS

Using a mandolin, v-slicer, or knife, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.

Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.

For salt + vinegar chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving.

I don’t think it gets any easier than that! Unfortunately, I don’t have a ton of potatoes laying around while I’m at school, so I have to wait until I’m at home to indulge in this neat little cooking treat. But if you have potatoes going unused, I highly suggest giving this a try!

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Whip it Up Mondays! {1}

Apr
09

10 COMMENTS • This post is filed under: Uncategorized

photo credit: slightly everything via photopin cc

When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!

I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!

Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.

This week: Churro Cupcakes

 

 

 

 

 

 

 

 

When you think about churros, your mind immediately goes to those glorious sugary, golden sticks of dough. But today we’re going to think about churros in a different way – as CUPCAKES. Yes, you read that correctly.  Churros. As cupcakes.

Really, what could be a better combination?

I first saw the churro cupcake recipe on Cecilia’s blog (check it out for the original page and her bookish insights!) and immediately began to drool over the pictures she posted, including this one:

Heaven, in the form of a cupcake. Look at all that caramel!

Needless to say, I was sold on the recipe and discovered I already had all of the ingredients. So I made them, of course! Mine didn’t come out nearly as pretty as Cecilia’s, but they still tasted absolutely wonderful. And that’s what matters most, right?

My churro cupcakes. (I drizzled them with caramel sauce AFTER this picture was taken.)

I’m not at all lying when I say that they’re delicious. Okay, yes, I am. Because they’re MARVELOUS. They’re the perfect go-to dessert for Autumn and Winter – or any time at all, really. You can never really go wrong with caramel on top of cupcakes. Especially churro cupcakes.

So whaddaya think? Ready to give ‘em a go? I hope so!

INGREDIENTS

cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 (1 stick) cup unsalted butter, at room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla extract

1/4 cup vegetable oil

1/2 cup milk

frosting

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

2 cups confectioners’ sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

DIRECTIONS

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over-mix.

Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way (do NOT be generous). Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.??

For the frosting: Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.

Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche (or caramel sauce) if desired.

*Note: I’m not much of a baker, so making cupcakes from scratch and, well, NOT from a box mix was a little daunting at first. But this recipe is so simple and easy enough to follow that I actually ended up making these 2-3 weeks straight. No lie. So if I can do it, you can, too. And the awesome thing is you’ll be proud of what you’ve done with such little work, and everyone else will think you’re a Cupcake Queen (or King!). Win-win!

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