Banh Xeo

There were mistakes made making this...  like I needed waaaaay more crepe batter than I prepared.  That said, it was still a carmelized delicious mess!  Jennie came home for the night and I wanted to try this since seeing it on Diners, Drive Ins, and Dives.

http://www.foodnetwork.com/shows/diners-drive-ins-and-dives/videos/dv1900/big-time-bites.0226106.html

I made sugared edamame with lots of black pepper and some Bragg Liquid Aminos.  I boiled the soybeans, drained them, and let them dry for a little while.

I melted about 1/4 cup of Earth Balance stick margarine in a large skillet, added the beans and half a cup of sugar.  When it got bubbly and slightly thick, I added a splash of Braggs and the black pepper. Feel free to add your own spices here too.  I am just really plain...

Whisk together equal parts rice flour and water and a dash of turmeric is called for here.  The batter should be pretty thin.  When your pan and veggies are screaming hot, pour in the crepe batter and swirl the pan to cover.  Allow to cook until set and crispy underneath.  Mine looks too dark but it really wasn't burnt.  It was the Braggs and sugar turning into carmelized bits of delicious.

I'm going to try this again.... Less beans, more batter so I can flip it out and have it fold over like it is supposed to.

All in all... A good thing to try!

Cold Brew Coffee

An early Mom's Day gift from the kids gave me the best lattes I've ever had today!  Allegro Coffee is full of flavor when brewed in my French press but this.... THIS... this is completely amazing.

You need 12 ounces of coarse ground coffee beans, 7 cups of cold, filtered water, and 12-24 hours.  I use La Duena beans by Allegro which is a medium roast that is a sweet and chocolately coffee.

You basically layer the coffee beans and water, allow it to sit, filter it into a glass pitcher with an airtight lid, and enjoy over two weeks. The result is a coffee concentrate that is smooth and intensely flavored.

The kit Jen and Bub got for me is Toddy brand.  It requires no electricity (after the coffee beans are ground) and it is super easy.

I tried to drink it straight up to get the true flavor first and, apparently, I'm not woman enough.  But, a shot poured into hot soymilk is so smooth, rich, and creamy.  I always take an iced latte to work too and drink it mid-morning.  Today, when I sipped from my straw, I was knocked out by the flavor. Much wow.

Big Ticket Muffins

Today is the day Jen buys her tickets to Scotland!  It's exciting. It's anxiety inducing.  I'm so proud. I'm so worried!  But mostly, I'm excited for her.  Things are coming together better than she could have dreamed!

I'm so happy to have her here for an overnight to firm up plans together.  Here is a new muffin recipe for her freezer to have breakfast for the upcoming week.

Preheat oven to 425 and grease muffin tin.

Combine the ingredients below in a large bowl:

2 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
2 tablespoons cocoa powder
Dash of salt
1 cup chocolate chips

Combine the ingredients below in small bowl:

One mashed ripe banana
1/3 cup melted Earth Balance stick margarine
1-1/2 cups vanilla Soymilk

Add the wet ingredients to the dry and mix until well combined.  Spoon into prepared pan and bake for 15 minutes.

Maple Delight

Jennie loves a website called food52.com. It has recipes, shopping, articles, contests, and tips and all related to food!  She is constantly sending me recipes and I finally tried one today.  What a sweet, delightful treat this valentine weekend!

Here is a link to the recipe:

http://food52.com/recipes/24572-salted-maple-honeycomb-candy#comments

But here's what I did:

1-1/4 cup dehydrated cane juice
1/2 cup maple syrup
1/4 cup cold water
1 teaspoon baking soda
Coarsely ground sea salt

Set your one teaspoon measuring spoon and baking soda out and handy.  Line a baking sheet with parchment paper and lightly brush with oil.

Combine water, sugar, and maple syrup in medium saucepan over medium high heat.  Stir just until sugar is dissolved.  Clip your candy thermometer to the side of the pan and boil/cook until the temperature reaches 300.

Quickly whisk in the baking soda until combined.  It gets all puffy and cool!

Scape and pour out onto your baking sheet.  Do not smooth out or spread. Sprinkle lightly with sea salt.

Set in cool place to harden.  When completely cool, break apart with your hands.