Posts Tagged ‘recipe’

Random Recipe: Ice Cream Bread

Thursday, May 23rd, 2013

Delicious Ice Cream - with bits!That’s right, ice cream bread. This is actually the simplest recipe I’ve ever posted or probably even made, so it’s ridiculous that I drew three pictures for it, which is why you’re getting this extra text at the top. Seriously, super easy.

The result is a bit like a cross between a quick bread (eg banana bread) and a cupcake. Fluffy, sweet, and really delicious.

Preheat oven to 350F. Lubricate a loaf pan with spray oil or butter or whatever. There, now you’ve prepped.

Take one pint of slightly melty ice cream, add to 1.5 cups of self-rising flour. The self-rising is very important here, or else you will not get delicious fluffy bread. If you don’t have self-rising flour you can readily google the way to make your own by adding baking powder/soda and salt in the appropriate quantities.

Ice Cream & Self-rising Flour. That's all it takes, baby.I used my Kitchenaid Mixer to mix it all up, because the ice cream was still pretty frozen at that point. Mix until the flour is all wet, into a rather cold, sticky, thick batter. Put that in the pan you already oiled up. Bake for 45 minutes or so, until the top is starting to get golden brown and delicious. Cool a bit before you try to turn it out of the pan, or it will all fall apart.

One caveat in choosing ice cream flavors is to really think about the fact that this is going into a hot oven. Cookie dough ice cream, for instance, will probably not be so great once the cookie dough gets half-baked inside the bread. Ben & Jerry’s Peach Cobbler, however, was awesome.

Seriously, awesome.

Bread made out of ice cream. What more could life offer?

Bread made out of ice cream. What more could life offer?

To recap:

  • Preheat oven to 350F. Oil or butter a loaf pan.
  • 1 pint of ice cream added to 1.5 cups of self-rising flour.
  • Bake for 45 min or until golden brown and delicious.
  • Awesome.

Categories: Daily Art, Words Words Words
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Random Recipe: Mulled Wine

Wednesday, December 26th, 2012

Mulled Wine

Happy Boxing Day! Yesterday I made mulled wine for the third time this season, and I thought I’d share my recipe with you all, in lieu of actual content. There’s as many recipes for mulled wine as there are people who make it, so make sure to tweak this to your own preferences. And yes, I got lazy and used a photo instead of drawings, because, Christmas.

Amy’s Mulled Wine

  • 1 bottle cheap, sweet red wine (I’ve used various, but Yellowtail’s Sweet Red Roo worked well this last time)
  • 1 orange
  • 1 apple
  • 1 pear, still crisp
  • about 1/3 cup turbinado sugar, which I am perpetually too lazy to measure
  • 2 sticks cinnamon
  • 2 cloves
  • 4 cardamom pods
  • 5 slices candied ginger
  • 2 dashes nutmeg
  • 1 dash allspice

Chop the apple and pear into bite-sized pieces, and slice up the orange however you prefer, and crack the cardamom pods. Dump everything into a pot and simmer on low heat, stirring occasionally, until it tastes awesome, usually about an hour to an hour and a half. Don’t let it boil. Drink hot, with some of the apple & pear floating in your cup.

Don’t throw away the leftover apple, pear & ginger, which have now become a wonderful dish of stewed, spiced fruit for later, though the orange can go and you really don’t want to accidentally bite down on the cardamom pods or cloves.

Enjoy during the long winter! 1 bottle of wine yields about 2 cups of mulled wine, so double or quadruple as needed for gatherings.

Categories: Daily Art, Words Words Words
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Random Recipe: Earl Grey Tea Shortbread Cookies

Wednesday, August 22nd, 2012

MmmmmmteaThese are so fragrant and rich and delicious with a cup of tea, I wish I could waft the scent at you through the internet. The measurements below are technically for a half recipe, which makes about 2 dozen, or one big cookie sheet full, which is perfect for little old me. If you’re baking for a crowd, you’ll want to double it and make two logs of dough to chill, and then when you turn the cookie sheets you’ll also want to swap racks.

1 cup all-purpose flour
1 tablespoon finely ground Earl Grey tea leaves (from about 2 bags)*
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners’ sugar
1/2 tablespoon finely grated orange zest

  1. Whisk flour, tea, and salt in a small bowl; set aside.
  2. Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.like buttah
  3. Transfer dough to a piece of parchment paper; shape into a log. Roll in parchment to 1 1/4 inches in diameter. The original recipe suggests pressing a ruler along edge of parchment at each turn to narrow the log and force out air, but I am lazy. Freeze 1 hour until firm, or chill overnight in fridge.
  4. Preheat oven to 350°F. Cut log into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
  5. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.

These are omnomtastic with any compatible sort of tea flavor, not just Earl Grey. If you want to make them with matcha, leave out the orange zest, but all other measurements remain the same. Go on, you know you want some. Tell me how they came out!

If you want to see what excitement my darling vegan friend Tara Swiger came up with using this recipe, she’s got her version over here. With pictures!

omnomtastic

Categories: Daily Art, Words Words Words
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Recipe: Pirate Cocktail

Wednesday, April 11th, 2012

Pirate Cocktal sketch by Amy CrookWhen @skaldheim on Twitter suggested I draw a cocktail for Sharpie Week, I decided to double it up with Words Wednesday and give you a cocktail recipe. I’m all multitasking and efficient and stuff.

  • 1.5 oz golden rum such as Pyrat Pistol, 10 Cane, or Mount Gay Eclipse. No Bacardi. Never Bacardi.
  • 0.5 oz sweet vermouth
  • dash of Angostura bitters
  • cherry (optional)

Measure and serve in a highball over ice. Yarr!

Cocktail Pirate sketch by Amy Crook

Categories: Daily Art, People, Figures and Faces, Words Words Words
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Recipe: Cheesy Meatloaf

Wednesday, March 28th, 2012

That’s right, words on Wednesdays means sometimes you will get random recipes again! I know you’re thrilled.

I would describe this meatloaf as delicious but also relentlessly savory — there is nothing sweet about this bad boy, but mmmm it’s good. The nice thing about meatloaf is it’s super easy.Cheeeeeese

  • 20 oz package of ground turkey
  • about the same amount of ground beef
  • Salt (to taste)
  • Pepper (to taste)
  • dried Oregano/Basil/Coriander (to taste)
  • 1.5 cups Italian breadcrumbs (not Panko, the boring kind in the cardboard can)
  • 1 lb shredded cheese (I really like Kraft’s Triple Cheddar)
  • 2 eggs

 
Preheat oven to 350°F.

Spray the inside of a loaf pan with cooking spray.

Mix together all the ingredients in a big bowl. Use your bare hands, or wear gloves to keep them clean. Be gentle, if you overmix you’ll end up with tough meatloaf, but you do want the ingredients all evenly distributed, too.

Meatloaf Sammich, food of the GodsBake until the center is at 155°F — I use one of those awesome probe thermometers that goes off when it hits temp, but if you don’t have such a thing, it takes about an hour usually. Cover with foil and sit out to rest for 10-15 minutes. Slice and nom.

Put the leftovers in the fridge as is, and in the morning you can just pull off all that fat that’s in the pool of liquid around the loaf, and then save the gelled gravy beneath for extra tasty noms later. Also, meatloaf sammiches. I’m just sayin’.

Categories: Daily Art, Words Words Words
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Chocolate Spice Drops

Tuesday, November 9th, 2010

This recipe is used with permission from my friend Ellen Fremedon.

I’ve mGinger by Amy Crookade these several times and they’re always awesome — you can put in whatever assortment of spices you want, but I definitely recommend the fresh ginger and pepper both to get a good bite from the spice.

The texture of these cookies is very soft and cakelike, so they don’t keep for very long, but that’s not usually a problem. They store best in shallow tupperware, with parchment paper between layers to keep them from sticking.

Drop Cookies by Amy Crook6 Tbsp strong spiced tea (I used Republic of Tea Cardamom Cinnamon, but any black or herbal spice tea would probably work.)
1 cup white sugar
1 stick butter
1 large egg
1 tsp vanilla
1 Tbsp minced ginger (grated, not powdered, but pre-grated from the produce section is fine)
1 3/4 cup all-purpose flour
1/4 cup good-quality cocoa powder
1 tsp baking powder
1/2 tsp each ground cinnamon, ginger, cardamom, nutmeg, and black pepper
Dash of cloves, allspice

Tea by Amy CrookCream together butter and sugar, then add egg, vanilla, and fresh ginger. Mix together the flour, cocoa powder, baking powder, and spices. I like to use a whisk for this step to break up lumps, especially in the cocoa.

Blend dry ingredients, wet ingredients, and the tea. Drop by spoonfuls onto a greased baking sheet and bake at 350 F for 12-13 minutes. The cookies will puff up in the middle.

Categories: Daily Art, Series and Books, Whimsical and Strange
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Honeycake

Tuesday, November 2nd, 2010

Honey Bear by Amy CrookThis recipe started out life in the Winnie the Pooh Cookery Book and then was extensively altered from its original form as a birthday cake.

Basically, every single time I read a fantasy novel, someone is having sticky, delicious honeycakes, and I really wanted to get in on that. But I couldn’t find a recipe that sounded right, so I started with this one and altered it and altered it and messed with it until I got the dense, spiced, super sweet honeyed cake that I’d always imagined.

When this cake is baked up it’s heavy and a bit sticky, and goes wonderfully with a good cup of tea. Experiment to find the just-right baking time for you; my original recipe said 20-25 minutes, but I ended up going about 40 with the white whole wheat flour and that wasn’t quite enough. (Note: I have since had my oven fixed and get shorter baking times these days.)

  • Spices by Amy Crook1 3/4 cups white whole wheat flour (I’ve made this with alternative flours with good results, too)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamon
  • 1/2 cup milk
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup honey (spray measuring cup with cooking oil before adding honey for easier pouring)
  • powdered sugar and/or nutmeg, for decoration

Preheat oven to 375° F. Sift dry ingredients together. While mixing, slowly add milk, eggs, softened butter, vanilla & honey. I mixed up the milk, eggs, and vanilla, then alternated milk mixture with honey, adding in the butter somewhere in the middle. When a creamy batter has formed (mmm), pour into 1 greased 9-inch round cake pan. Bake for 20-30 minutes (watching carefully if your oven is at all like mine) or until brown around the edges, and a cake tester comes out with just crumbs and no batter goo.

Sprinkle with powdered sugar and/or nutmeg and allow to cool for 10 minutes before serving. Use stencils to create pretty patterns if you’re a big dork or Martha Stewart.

Serves 12 (or 6 if you’re like me).

Honeycake by Amy Crook

Categories: Daily Art, Series and Books, Whimsical and Strange
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