Garlic Knots

Yay! These rolls are easy to make, pretty, and tasty.

2 1/2 t yeast 
1 C warm water

Dissolve yeast in water, let rest 5 minutes.

1 C wheat flour 
1 1/2 C all-purpose flour
2 T olive oil
1 t salt
2 t sugar

Combine the above ingredients and add in your dissolved yeast. Knead dough 5 minutes. Let rise in a covered, lightly oiled bowl for 1 hour (or until doubled).

When dough has risen, roll it out into a 10x10 inch square and cut into 10 strips. To make a roll, tie a knot and pinch the ends in underneath.

Tie knot

Tuck ends under

Cover the rolls and let rest for 30 minutes. Bake at 400 for 15 minutes.

But you aren't done yet! Now make your garlic butter topping:

4-6 cloves garlic
2 T butter, melted
2 T olive oil
1/4 C parsley, chopped
1/2 t salt

Toss rolls in butter topping (or just pour butter over rolls to avoid burning your fingers on hot bread). Then eat.

Pretty!

Winter Tacos; In-season alternative to Tomatoes and Lettuce

What's this? Ben is posting once again? Yes, indeed, now that I have no job, I can return my attention to what's important in my life: amateurish writing about amateurish cooking in a blog that no one reads.

Carolyn and I are (amateurishly) trying to eat more seasonally, in an effort to feel superior to other people. Recently we were craving tacos in a serious way, but this being December, tomatoes are way out of season. Luckily, Carolyn came across this black bean/sweet potato taco recipe from Bitchin' Kitchen.

The recipe is a lot longer than it is complicated, and since the proper link is right up there (and since I'm lazy), I'm going to skip the work of actually typing it out. For the basics:
1) cut up sweet potato into cubes; coat with oil, lime, salt, and pepper (or red pepper flakes); bake in an oven.
2) shred cabbage; mix with 1/4 cup diced onion, cilantro, more lime juice, salt, and pepper.
3) can of black beans like usual.
4) mix yogurt with chopped or pureed chipotle peppers in adobe sauce, plus whatever spices you feel are appropriate.

This meal was fun to make and very pretty to look at, but if your craving is traditional tacos, it doesn't satisfy. That is not to say it's no good; it just doesn't cover the same ground. The soft sweet potatoes combined well with the crunch of the cabbage, and chipotle sauce is just delicious all on its own. If we hadn't started out wanting regular-old tacos, we would have been 100% happy with this meal. And now knowing what it tastes like, we will make it again, but not when we're craving fresh tomatoes, lettuce, and cheese.

Okay, so have you ever been in a sweets shop and like everything looks tasty and you get overwhelmed because you can't decide what to buy?  Maybe that's just me...any who, on my most recent visit to a cupcake shop in NY I bought a filled cupcake for like four dollars and it looked super good but then when I went to try it I was severely disappointed.  It was like WAY too sweet and somehow even though it was filled it was still dry.  AND IT WAS FOUR DOLLARS.  So that is what has led me to this post!
Double Chocolate Filled Cupcakes!

I'm not going to post a recipe for the actual cupcakes since I cheated and used Duncan Hines Dark Chocolate Cake Mix©.

But here's what I used for the filling and frosting. I tend to not do a good job when I'm measuring but I will give this my best guess...
6TB unsalted butter (softened)
3TB shortening
1/2 Cup marshmallow cream
3TB cocoa
2 (ish) cups powdered sugar
1/4 cup heavy cream
1 ts vanilla

Basically all I did was beat the first three ingredients until it was smooth with no lumps. Next add the vanilla.  After that I alternated the remaining dry ingredients and cream.  I whipped all of this until it was a bit more fluffy and then put it in a pastry bag with a plain circular tip.  Shove the tip into the top (some people do bottom-right through the paper) and push about a tablespoon of filling into the cupcake.  Then frost the tops and decorate!
Mine looked like this on the inside!

Oh! On another note for a full batch of cupcakes you may need to double or even triple that frosting recipe.  I only made 6 cupcakes and I have some leftover but it's definitely not enough for 24.  Thanks guys :]

Potato Leek Soup

I don't know where potato leek soup has been all my life, but I am glad it has finally made its way into my dinner rotation. This soup is easy and so satisfying. I'm sorry to have kept it to myself for so many weeks. By the way, doesn't the roll in the picture look awesome? Recipe to come later this week. Unless I forget. Sorry in advance for forgetting.

Potato leek soup

3 leeks, cut lengthwise (I waver between cutting in half or cutting in fourths; suggest your favorite fraction in the comments) and chop
2 T butter
2 C water
2 C broth
2 lbs potatoes (4 medium? I don't know. I buy funny sized potatoes, but then I also own a kitchen scale ((brag, brag, brag)) ) peeled, 1/2 inch dice
1/4 C parsley, chopped
1/2 t thyme
dash hot sauce
salt and pepper to taste


Cook leeks in butter on low for 10 minutes. Be careful not to let the leeks brown, they'll get bitter. Add water, broth, and potatoes. Simmer 20 minutes. Blend half of the soup (or whatever amount looks good). Add spices. Eat.