Saturday, August 27, 2011

Basil Pesto


Well, it's summer time and that means that on my very tiny back porch the easiest thing to grow is basil.  Basil is great because it's ridiculously easy and very inexpensive to grow; in fact, my basil only cost me a dollar and this is the second time I have harvested my basil plant this summer.  I could have harvested it more frequently, but I didn't because I'm lazy.  So, yesterday I decided that my plant had just grown to be so large that I had to trim it back and that is why I decided to make some delicious basil pesto.  The great thing about pesto is that it can be make from almost anything, basil, cilantro, arugula, or even spinach.  So, if you have anything of these things, I encourage you to make some pesto.  You can even freeze any leftover pesto in ice cube trays, so that you can have fresh pesto in the winter.  Plus, it's really easy.
Your ingredients (without the basil and cheese I've just noticed)!

Add all of the ingredients except the olive oil and cheese 
to your food processor or blender and process.

Then, with the food processor going, slowly add the oil to blend 
together and empty into a separate bowl.
Finally, mix the cheese into the pesto and you are done!


Basil Pesto
Ingredients:
2 cups packed basil
1/4 cup toasted pine nuts
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
About 2/3 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese

Directions:
1.  Blend the basil, pine nuts, garlic, salt, and pepper until finely chopped.  
2.  With the food processor still going, slowly add enough oil to forma smooth and thick consistency.
3.  Transfer to a bowl and mix in the cheese.
4.  Season with more salt and pepper to taste.

This recipe comes from the lovely Giada De Laurentiis.  Pesto does not make a good pasta sauce on it's own, as it is too thick.  She recommends mixing enough of the pasta water (after the pasta is cooked in it) with the pesto to get the pesto to coat the pasta without making it so thin that you have soup. 

Pesto is also a great sandwich condiment.  Enjoy!

Friday, August 26, 2011

Babycakes Sour Cream Doughnuts!


So, I really, really, really love doughnuts.  This is a true shame because they do NOT love me, in the sense that they go straight to my hips and belly...ugh.  This, however, does definitely not prevent me from eating them, let alone making them!  For my birthday, my dad bought me a mini-doughnut maker from babycakes that bakes mini doughnuts.  It's really cute and I used it the very next day and made some very cute and delicious doughnuts.  The maker comes with instructions and a few recipes.  I decided to use their recipes first and once I get the hang of the machine, I'll try using different recipes.  Now, even if you do not have this doughnut maker, you can still use this recipe with a doughnut pan, like this one.  So dear readers, enjoy!

Your Ingredients

Whisk together the dry ingredients.

Mix together the wet ingredients and combine with the dry ingredients.

Bake accordingly and glaze or frost!


Sour Cream Doughnuts
Ingredients:
1 1/3 cups of all-purpose flour
1/3 cup of sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1/4 cup sour cream
1 egg
1 teaspoon vanilla

Directions:
1.  Combine dry ingredients into a large mixing bowl.
2.  In a separate bowl, whisk together the remaining ingredients.
3.  Pour liquid ingredients into the dry ingredients.
4.  Use a mixer on medium, blend until smooth.
5.  Fill pan appropriately with batter (this is approximately 2 tablespoons per well).
6.  Bake about 4-5 minutes or until a toothpick comes out clean.
7.  Glaze or coat as desired!

Chocolate Glaze
Ingredients:
3/4 cup powdered sugar
2 tablespoons cocoa
2 tablespoons half and half or milk
1 teaspoon vanilla

Directions:
1.  Whisk all ingredients together adding more dairy as required to make a glaze consistency.
2.  Dip doughnuts into glaze, either halfway or completely.
3.  Place on wire rack to allow glaze to set up.

Enjoy!