Awesome in October

Awesome in October

Awesome in October

On the way home from work today, I seriously considered writing a farewell post and deleting it all. I was planning it all in my head. Figuring out a way to say goodbye. This was gonna be the last one. Then I realized I had a choice. I could quit, or…

I could become awesomer than ever. What does that even mean? I have no idea. I’m not making any extravagant promises about content. I’m simply choosing to love myself more and have fun. It’s been a rough journey lately, but I’m choosing to embrace it and get up and kick some ass. 

Blah. Enough about me. Let’s talk about those trees. Are you seeing what I’m seeing? Nature is out of control with its beauty right now, and I’m completely in love. We also visited the Chester Zoo this month, so we got amazing leaves and incredible animals. It’s almost unfair.

The internet is also too delicious to be real. These Dark Chocolate Guinness Brownies from Joy the Baker are high on the unrealness scale.

Peanut Butter and Jelly Muffins are pretty much my dream come true. 

I’m intrigued by Pumkin Beer Cheese Soups. It could be so awesome.

You’re probably going to need this Brown Butter Pumpkin Pie very soon.

I never want to stop eating Breakfast Grilled Cheese. Ever.

Buffalo Chicken Pinwheels | How to be Awesome on $20 a Day

This month you really loved Classic Crunchy Peanut Butter Cookies, Chicken Parmesan, and most especially Buffalo Chicken Pinwheels. As always, you know what’s up!

Everything is going to be awesome, kids. Don’t you worry.

Chocolate Pound Cake | How to be Awesome on $20 a Day

Chocolate Pound Cake

Chocolate Pound Cake | How to be Awesome on $20 a Day

I like to believe that I’m a relatively self-aware person who has a good grasp on reality. Every now and then I get reminded that I really have no idea what’s going on. I made this cake because I thought it was pretty solid, a good, not-too-sweet chocolate cake to have in your profile to go with tea or coffee in the afternoon. Good, but not mind-blowing.

Chocolate Pound Cake | How to be Awesome on $20 a Day

I made this cake and brought the leftovers to work as usual. I haven’t worked at my current location for terribly long, and a lot of people don’t know me and aren’t familiar with my baking repertoire. By the end of the day I had people coming up to me telling me this was the best cake they’d ever eaten. Really? Okay. Somebody even asked me how I got it in that neat shape. Friends, it’s called a bundt pan, and you need one.

This cake comes together quickly and easily. It’s a classic. No tricks. I topped mine with some white chocolate ganache, but any flavor of glaze or even a dash of powdered sugar would be just as excellent.

Chocolate Pound Cake | How to be Awesome on $20 a Day

Sometimes you never know when a new star will break through. Keep it classic with Chocolate Pound Cake and everyone will think you’re awesome.

Chocolate Pound Cake
Serves 10
A classic chocolate pound cake that might be the best cake they've ever eaten.
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Prep Time
20 min
Cook Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr 20 min
Ingredients
  1. 227 grams unsalted butter, softened
  2. 595 grams sugar
  3. 5 eggs
  4. 2 teaspoons vanilla extract
  5. 404 grams all-purpose flour
  6. 18 grams cocoa powder
  7. 1/2 teaspoon baking powder
  8. 1/8 teaspoon salt
  9. 1 cup milk
Instructions
  1. Preheat your oven to 325 and butter and flour your 10-inch bundt pan. Set aside
  2. Cream together your butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Beat the eggs in one at a time and then mix in the vanilla extract. Scrape down the sides of your bowl and give it another mix to make sure everything's blended.
  3. Sift together your flour, cocoa powder, baking powder, and salt. Add a third of your dry ingredients, half of your milk, another third of the dry ingredients, the rest of the milk, and then the last of the dry ingredients, mixing each addition in completely before adding the next.
  4. Give your batter one last mix with a rubber spatula to make sure everything is evenly incorporated. Transfer your batter to your waiting bundt pan and make sure the batter is spread evenly.
  5. Bake for about an hour and 20 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for about 15 minutes, then hold your breath while you turn your cake out onto your favorite cake plate. Top however you like and get out there and make an impression.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
Breakfast Nachos | How to be Awesome on $20 a Day
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Awesome in October
Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast Nachos

Breakfast Nachos | How to be Awesome on $20 a Day

Good morning, sunshine! I love you dearly. Let’s eat breakfast.

Breakfast nachos are the perfect platform for some Sunday brunch realness. Mix up a pitcher of outrageously spicy Bloody Marys. Have it all.

Breakfast Nachos | How to be Awesome on $20 a Day

We’re gonna thinly slice some potatoes, season the, and roast them in a hot oven. We’re going to top it with tasty sausage, and some smooth and spicy cheese sauce. From there, you can throw on all your favorite nacho toppings. I like to keep it simple with sour cream and some chopped green onions. But I know and you know that we’re really just here for that runny egg. Make one for each person who’s getting in on this action.

Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast is life. Make it nacho!

Breakfast Nachos
Serves 2
Layers of roasted potatoes, cheese, sausage, and fried egg make for a super awesome breakfast.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1/2 teaspoon salt
  2. 1/2 teaspoon black pepper
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon cayenne pepper
  5. Approximately 1 pound russet potatoes, thinly sliced (enough to cover a baking sheet)
  6. 1 tablespoon olive oil
  7. 8 ounces of your favorite sausage, casings removed
  8. 1 clove garlic, minced
  9. Pinch of crushed red pepper flakes
  10. 1 tablespoon butter
  11. 1/2 tablespoon flour
  12. 1 cup milk
  13. 1 cup shredded white cheddar
  14. 2 eggs
  15. Toppings such as sour cream, salsa, chopped green onions
Instructions
  1. Preheat your oven to 425 and line a baking sheet foil.
  2. In a small dish, combine salt, pepper, garlic powder, and cayenne pepper. Set aside.
  3. Arrange your potato slices in a single layer on your baking sheet. Drizzle the potatoes with olive oil and sprinkle about half of your seasoning mix evenly over the potatoes. Bake the potatoes for about 30 minutes until soft and slightly crispy around the edges.
  4. In the meantime, heat a skillet over medium heat, and cook the sausage, breaking it up with a wooden spoon as you go. Once your sausage is cooked through. Add the garlic and crushed red pepper flakes. Cook for another two minutes or so, then remove the sausage to a paper towel lined plate.
  5. Put the pan back on the stove and turn the heat down to medium low. Melt the butter, then sprinkle in the flour and whisk to form a paste. If your sausage gave off a lot of fat, you may need to add a bit more flour until all the fat is absorbed. Keep whisking while adding in the milk a little bit at a time to make sure you don't get any lumps. Add the remaining seasoning mix and keep whisking until the sauce starts to bubble and becomes thick. Remove the pan from the heat and whisk in the cheese until smooth.
  6. Once all the elements are ready, grab a clean skillet and fry up your eggs just the way you like them.
  7. Arrange your potatoes on a plate or platter, scatter the sausage, then spoon the cheese sauce over your potatoes. Add whatever toppings you like, plus an egg for each person.
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
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