Top 10 Posts of 2014

Top 10 Posts of 2014

Top 10 Posts of 2014

When I look back at all the stuff I cooked and created this year, I start to think I’m pretty damn awesome. Like, I’m a freakin’ genius and everybody should love me. Then I remember that I’m a nerdy recluse, so that’s not possible. Regardless, you need to check out my top 10 posts for the year because there’s massive amounts of awesomeness going on here. Get it all!

Pumpkin Cake | How to be Awesome on $20 a Day

10. Pumpkin Cake— This cake is sort of unbelievably moist, and the frosting is just ridiculous. It’s so smooth and creamy you kind of want to smear it all over your face, but that would make it harder to eat, so I recommend just putting massive amounts of it in your mouth instead.

Classic Fudge from Awesome on 20

9. Classic Fudge— This is my mom’s recipe, which is really my grandma’s recipe, which really goes back even farther than that. It’s a classic for a reason. It’s sensational. Smooth and deeply chocolaty, I could eat a bucketful.

Brown Elephant Cocktail from Awesome on 20

8. Brown Elephant Cocktail— If you haven’t gotten yourself a bottle of Amarula yet, you’re just a fool. Think of it as a fruity Bailey’s. It’s creamy and a bit sweet, and mixed with Kahlua and milk, it makes for a super fun cocktail.

Double Chocolate Muffins from Awesome on 20

7. Double Chocolate Muffins— When I was a kid, my mom would let us put frosting on a lot of weird and/or inappropriate things, including giant chocolate muffins from Costco. Imagine putting the frosting from the pumpkin cake onto one of these muffins. Then call it breakfast. I have problems.

Pumpkin Scones from Awesome on 20

6. Pumpkin Scones— Somebody tried to tell me that pumpkin had gone out of style. I immediately imagined myself kicking them in the shins. Pumpkin is all over my top 10, and these scones are ridiculously awesome and way cheaper than at the coffee shop. Eat them all. Every day.

Passion Fruit Green Tea from Awesome on 20

5. Passion Fruit Green Tea— The closest Taiwanese tea shop to our house is over a mile away. I feel this is somewhat unacceptable considering there used to be about five tea shops within a block of my apartment. It’s important to keep your favorite things close at hand. Put a pitcher of this in your fridge. You’ll be happy.

mint brownies2

4. Mint Brownies— I’m so happy these brownies are in my life. I took them to work and people flipped over them. We’re imagine an ice cream cake version at some point in the future. They’re a touch fussy, but completely worth the effort. Chocolate mint heaven.

DIY Air Conditioner3

3. DIY Air Conditioner— One non-food post made it in to the top 10. This thing blew right in my face for months until, after a month of record high heat, we finally had to break down and buy a real air conditioner. I still highly recommend this super cheap method of adding a bit of extra cool air to your life. 

Parmesan Fried Gnocchi from Awesome on 20

2. Parmesan Fried Gnocchi— I just got a little sad realizing I haven’t eaten this in a while. I’m an idiot because this recipe takes five minutes to make and tastes like crunchy potato pillows. Don’t sleep on them. Put them in your face. Five minutes, people.

Peanut Butter Fudge from Awesome on 20

1. Peanut Butter Fudge— This is not only the top post of the year again, it’s the top post basically every day. My mom’s peanut butter fudge is the most addictive thing I’ve ever eaten. I literally cannot be in the same room with this fudge without eating it non-stop.

What were your favorite recipes of 2014?

Dragon Fizz | How to be Awesome on $20 a Day
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Cream Puffs | How to be Awesome on $20 a Day
Dutch Baby Bunny | How to be Awesome on $20 a Day

Dutch Baby Bunny

Dutch Baby Bunny1

When I was a teenager, every year I looked forward to the Christmas brunch party thrown by m dance teacher for her student assistants. Patty, my dance teacher, adored Christmas, so much so that her guest bathroom was decorated for the holiday 365 days a year. She always had the biggest Christmas tree I’ve ever seen, and her walls were completely covered with Christmas stocking. It was magical.

Dutch Baby Bunny | How to be Awesome on $20 a Day

She also served an amazing breakfast that included Dutch Baby Bunnies. These are eggy oven pancakes that puff up with you pour them into a hot pan of melted butter. They’re a bit like Yorkshire pudding or a pancake version of a popover. Also, they’re completely delicious.

The versatility of this recipe adds to the fun. You can add in little bits of bacon or small pieces of chopped up fruit. You can top them with syrup or cooked fruit or sticky sausages. I love food with possibilities. The customization makes this recipe perfect for a party. That and the fact that it’s nearly effortless to make.

Dutch Baby Bunny | How to be Awesome on $20 a Day

 

Invite some friends over. Get a pan of butter screaming hot. Make Dutch Baby Bunnies. It’s gonna be awesome.

 

Dutch Baby Bunny
Serves 2
Dutch Baby Bunny is an eggy, puffy, oven pancake of endless possibilities.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 cup all-purpose flour
  2. 2 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 4 tablespoons unsalted butter
  5. 1/2 cup milk
  6. 2 eggs
  7. 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 400 degrees. Put your butter in a 10-inch cast iron skillet or other oven-proof pan and put it in the oven to melt the butter. Be careful not to let it burn.
  2. In a medium bowl, gently whisk together flour, sugar, and salt. In a small bowl, beat together the milk and eggs. Add the wet ingredients to the dry ingredients and gently but quickly whisk to combine. Mix until just combined and not a second longer. A few lumps are fine.
  3. Using a pot holder, remove your pan of hot butter from the oven. Pour the batter into the skillet and put it back in the oven. Bake for 20 minutes or until golden brown.
  4. Remove the baby bunny to a serving plate and cut into wedges to serve. Top with your favorite flavors.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Holiday dinners are great. I love a good feast, especially one with a lot of carby side dishes. But my favorite meal at Christmas has always been breakfast. When I was a kid, we’d wake up early before the sun came up and wait as patiently as a child can for our parents to wake up. We were allowed to open the presents in our Christmas stockings and drink hot chocolate and eat cookies while we waited for our grandparents to arrive. Then we’d have some sort of amazing over the top breakfast. Cinnamon rolls, pancakes, French toast, bacon, sausage, scrambled eggs with cheese, more cookies. Okay, maybe we didn’t have all of those every year, but I remember Christmas breakfast being epic.

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Think about putting Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup on your table for Christmas breakfast, or any breakfast. It’s just a step above the everyday, which makes it special enough for the holidays, but there is practically no added effort. Heat up a few things in a pot. Add some cinnamon to your pancake batter. Simple.

There’s a hit of warmth from the cinnamon, and the sweet and sour blackberry syrup is jewel bright, just like a shiny Christmas ornament. You can make a huge stack of them and keep them warm in the oven. They’re perfect along side your fluffy eggs, crispy bacon, and juicy sausage. I seriously can’t wait until Christmas morning.

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Happy holidays friends. It’s gonna be awesome!

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup
Serves 2
Lightly spice, hearty whole wheat buttermilk pancakes get topped with sweet and sour blackberry syrup for an extra special breakfast
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
For the syrup
  1. 4 tablespoons butter
  2. 1/2 cup frozen blackberries
  3. 1/4 to a 1/3 cup sugar, depending on how sweet you like your syrup
  4. 1/4 cup water
For the pancakes
  1. 1 cup whole wheat flour
  2. 1 teaspoon ground cinnamon
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1-1/2 tablespoons sugar
  7. 1 egg
  8. 1-1/4 cup buttermilk
  9. 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled
For the syrup
  1. Put the butter in a small sauce pan over medium heat stirring occasionally. Once the butter starts to brown, add the remaining ingredients and cook until the sugar is dissolved. You can turn down the heat to low and let the syrup continue to stay warm until ready to serve. You can strain the syrup before serving or leave the berries in, whichever you like.
For the pancakes
  1. In a medium mixing bowl, gently whisk together whole wheat flour, cinnamon, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
  2. In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
  3. Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you'll have heavy, chewy pancakes. Leave the batter alone for five minutes
  4. In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it's perfect. If it just sits there steaming, it's too cool. If it evaporates instantly, it's too hot. We want a baby bear pan.
  5. I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
  6. Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
  7. Top your stack of pancakes with your blackberry syrup and feel special.
http://awesomeon20.com/
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