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Cindy’s {current} Beauty Favorites

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Hey, gals (and guys)! Remember when I promised you that beauty-faves post 2 weeks ago? Well…it’s here! I have to apologize for getting majorly distracted by family/friend time while I was away in the wild West. Toddler and baby nieces, man, they get me EVERYTIME!

But really, let’s talk about this make-up sitch…cause I love it and love talking about it…so bear with me! These are just 15 (fifteen!) of my current favorites — products I use, have used, or just discovered and love.

1. I picked up this Sonia Kashuk Hidden Agenda concealer palette several weeks ago and I am loving it. It contains 3 cream concealers (light, medium, and a green-tinted one for covering redness), as well as a setting powder (which I NEVER use, I’d honestly rather have another cream concealer shade for blending). I mostly use the green tinted and light concealers the most, though I appreciate the darker shade for blending and I think it will definitely come in handy this summer.

2. Urban Decay Razor Sharp Ultra Definition Finishing Powder. GUYS! THIS POWDER is amazing, despite it’s super long name. I am so-super-obsessed. It’s an HD-style (as in HDTV) finishing powder, claiming that it creates an optical illusion that hides flaws…and, I totally drank the kool-aid. Since using this, I have totally given up on foundation primers, it has a similar effect with out the weird end-of-the-day foundation slide that sometimes happens with primers.  It has a weirdo-applicator that I was okay with at first, but grew to hate, so I just popped off the top and use it as a loose powder with a brush. I use this powder on my whole face after I apply my foundation and concealer. It’s super silky, smooth, and does not leave a cakey-powder finish. It’s also great over a little BB cream to smooth things out and amp up the coverage. I will definitely be re-purchasing.

3. Again, another overwrought name, but really, Benefit Hello Flawless Oxygen WOW Brightening Makeup is my current go-to and has been for several months now (I have re-purchased it a few times). It has medium coverage and a super lightweaight feel on the skin. I love the silken texture of the liquid and it’s smooth application. As with everyone, I struggle with matching my skin tone. As an Asian/Caucasian I have yellowish undertones, some redness, some hyper-pigmentation, and I go from medium-light to bronzed depending on the season. The shade Honey…I’m so money is one of the best matches for my skin tone I have found, and it blends like a dream. Paired with the UD Razor Sharp powder and I feel pretty much as flawless as possible when I leave the house. Also, the pump-style package makes for very little waste.

4. These DreamLumi Touch Highlighting Concealers have been all over the internets recently, and I have totally jumped onto that bandwagon. I use these (I have them in Nude and Buff) exclusively around my eye area. If you have dark under eyes, these are a dream — they brighten with just a bit of highlight, without making you look crazed. PLUS they are a drugstore find and at Ulta you can often get them (and mix/match) for their Buy1Get1 50% deal they always seem to run on drugstore brands.

5. This Pixi Endless Silky Eye Pen in Cafe Gold is SO PRETTY! It’s a gold-flecked brown eye pencil that glides perfectly AND is waterproof. They are a lot like the Urban Decay 24/7 pencils (which I also use and love), but a bit cheaper and I think the colors are a bit more restrained. I have weepy outer-eye corners, so waterproof liners are my jam and this one is definitely a keeper.

6. Another Sonia Kashuk palette, this Arch Alert Brow Kit is pretty great. Though I have super dark eyebrows, they are sparse in areas, and ladies (gents, too) your eyebrows make your face. Non-eyebrowed folks are just creepy. For an example, check out this creepshow. There are 4 shades that have a bit of a waxy texture–eliminating the need (in my opinion) for brow gel. The darkest and medium brown shades both work for me–the medium is a more everyday look, while I use the dark one for nighttime. There is also a reddish shade and a fair one for our redheaded and blonde friends. I use this palette with a short, compact bristled brush.

7. I just picked up this Smashbox Halo Highlighting wand a few weeks ago, hoping that I would get the most product from it possible, and I am loving it. I am a big fan of liquid highlighters and was using one for Stila for a while, but the packaging frustrated me — the brush doesn’t reach the bottom of the bottle, so the remaining contents get dry and goopy…not cute. This wand has a click/pump that pushes from the bottom up, lessening the waste…which I love! I have the wand in the gold color — because I LOVE gold things — though I think the pink is just as pretty. I have only been using highlighter religiously in the last 6 months or so, but I feel like it really brings something extra to the make-up party. I use it to highlight the tops of my cheeks, the bridge of my nose, my brow bones, and the cupid’s bow of my upper lip. You could use the brush on the wand, but I just use to to dot the product on my face where I want highlight and brush it out with a stiff bristled, short haired, flat brush (like the white handled one pictured above).

8. Tarte Amazonian Clay 12-Hour Blush has been making huge waves on the internets and I couldn’t resist trying it out. I am a big fan of Tarte cosmetics and this blush does not disappoint. I purchased it in the color Natural Beauty, which is a matte rosy-red color. I call it the perfect Snow-White-Princess blush–it’s really red and rosy and pigmented and PERFECT. I love a doll-face, fairy-tale cheek on anyone and this product delivers. The color pay-off is huge — a little goes a long way and a light hand OR blending is absolutely necessary. I am a big fan of blending, so I pile it on, blend, and repeat until I like what I see. I have tried this blush in other colors and love them all just as much, but this is my absolute fave for my skin tone. My BFF has the color Blissful which is coral-y and beautiful too, and may just be next in my collection.

9. I am a huge fan of the glossy, balmy, lipsticks that are popping up all over drugstores these days. This one by Maybelline Color Whisper in Pin-Up Peach may just be my EVER-FAVE lipcolor for any and everyone. It’s creamy and light on the lip, glides on easily, and leaves behind just enough color. This particular color looks good on pretty much everyone, I could not possibly love it more. It’s the perfect sweet and vintage-y peach-pink color at a great price point.

10. & 11. Revlon’s Colorburst Lip Butters are really similar to Color Whisper, but waxier. The color pay-off is similar, sheer color with a bit of pop. These shades in Sweet Tart (10.) and Cherry Tart (11.) are my favorite shades of the bunch. Sweet Tart is a sheer, creamy, bright pink — think barbie toned down a bit. Cherry Tart is a great red — my other red lipsticks are from MAC and super pigmented and opaque — this one is more sheer and you can build the color allowing you to go for a cherry-stained look or a more bold red lip.

12. Revlon Just Bitten Kissable BalmStain in Rendezvous is the first (and only?) tangerine-y color I own. I like this one because it’s definitely part of the orange lip trend, but not overly so and is a nice intro into a more bold lip look. I like the chunky crayon style and the smooth balmy texture, not to mention the sheer, fun color. I woud say that if your natural lip is fairly dark, this may not apply evenly color-wise, since it is a sheer-stain product.

13. I recently dropped my Birchbox subscription and took up with Julep Maven. I’m liking this subscription because no matter what  I get at least 2 new polishes a month…which, for me, makes it totally worth it. Plus, if I’m not feeling the boxes, I can skip that month. This Julep color in Teri is such a perfect coral cream. I love a cream polish and I am loving coral this year, so this is perfect. In the bottle, it appears a little more drab and muddy than it does on the nail, and online is seems REALLY orange. I assure you, it’s definitely a coral and definitely one that I will use all summer.

14. I got this FLO Atomizer in a Birhcbox before I cancelled and it was hands-down the best thing I got from them all year. Even though it totally looks like a vibrator (oh, I went there… because it totally does) it’s the PERFECT size to decant a sample-size of perfume and fits perfectly in any purse, plus you can clean it and fill it again with something else. I thought I actually lost this and immediately purchased a new one (Sephora brand that seems to be pretty comparable).

15. While dry shampoo is hardly a new thing, I couldn’t resist sharing this travel-size bottle of cherry scented Batiste. I find this brand to be well priced (compared to Rockaholic, which was what I used to buy), and while the scent is hardly cherry-like, I love the throw-back look of the packaging and that it’s travel sized. I have not tried any tinted dry shampoo’s, but I do have super-dark brown hair and yeah, I do get the white residue, but I just let it set/absorb for a few minutes (I usually tweeze my brows or something while I wait) and then just rub it in super fast. As someone who NEVER washes her hair consecutive days in a row (I can’t even imagine how dry my ends would be), dry shampoo is worth minimal the effort. It’s easy enough and FAR less time consuming than washing, blow-drying, flat-ironing my hair on the daily.

**HEY! Just a little disclaimer to say that none of these opinions are sponsored–I purchased all of these products with my own dollars and tested them out on my own face and head and nails, etc. Links are provided for my readers by me and are un-sponsored, so that the products mentioned are easy to find and check out. All opinions are my own. 

 

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Irish Coffee Milkshake with Whiskey Caramel

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Yes, it’s another ice-cream-drink…and yeah, maybe it was lunch yesterday. I hope you don’t mind, I’m just in the mood for stripey straws and swift-sweet-tooth-satisfaction…plus, this one is different because of the BOOZE factor.

It’s no secret that this weekend is a BFD for lovers of all things green, and pinching, and Ireland, and Guinness,  and corned beef, and whiskey, and drunk-stumbling camaraderie. As a certifiable hermit, I’m not one for crazy, raucous partying, but I do like to get down with a festive, boozey, treat to share with my favorites (you all included!). Enter this milkshake. It’s dead-simple, I mean…I know we can all handle making a milkshake, so think of this as more of a suggestive guide, rather than a recipe.

We’re blending together store-bought coffee ice cream, a little milk mixed with a little espresso powder, some whiskey (if I had any shame, I’d be real and use certifiable Irish whiskey…but I didn’t), and a boozed-up homemade caramel sauce. This shake has some of my favorite flavors ever–I mean, whiskey and caramel should just be BFF’s, right? plus, coffee? Get out. This shake is a quick indulgence for one, but can be easily adapted to make a batch of impressive, crowd-pleasing treats. Pop in a straw and knock one back!

Irish Coffee Milkshake

Makes 1 milkshake. 

I’m sure you guys know what a milkshake is all about and exactly how you like them, so ratios below are just a suggestion. Shake it up, add mix-ins, do yo’ thing. 

2 hefty scoops of your favorite coffee ice cream

2-4 tablespoons of milk

1/2 teaspoon instant espresso powder

1 ounce (or as much as you want) whiskey

whiskey caramel sauce (recipe below)

whipped cream to garnish

Begin by dissolving the espresso powder in the milk, add to a blender canister along with the ice cream, whiskey, and a generous drizzle of caramel sauce. Blend it up! Drizzle the inside of your glass with more caramel, pour in the shake, top with whipped cream and more caramel if desired. Cheers!

Whiskey Caramel Sauce:

adapted from THIS recipe.

1/2 cup sugar

1/4 cup water

1 Tablespoon golden syrup (or corn syrup)

2 Tablespoons unsalted butter

2/3 cup heavy cream

1 ounce whiskey

1/4 teaspoon salt

In a medium saucepan combine the sugar, water, and golden syrup, gently combine. Heat over medium-high until the mixture becomes a syrup and comes to a boil. Continue to boil until the syrup becomes a deep golden, brown caramel color–as dark as you dare before it burns. Remove from heat and quickly whisk in the butter, cream, and salt, until smooth. Return to heat if needed to create a smooth sauce. Whisk in the whiskey to combine. Pour into a heatproof jar and cool. Can be stored, covered, in the refrigerator for a week.

 

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Whiskey Brown-Butterscotch Pudding with Ganache + Sea Salt

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Pudding is my re-set dessert. It’s my no-fail stand-by.  The measuring is therapeutic–there aren’t that many ingredients and this recipe includes booze AND browned butter…so, there’s that. The constant whisking lets me get my thoughts together, there’s a comfort in the monotony. Plus, at the end…there’s warm, silky, lush pudding and there are few things finer than that.

This recipe combines some of my favorite dessert flavors all in one nostalgic cup. Think of these as the grown-up snack-pack…with all the layers that we all love, but with flavors that are decidedly adult. Toffee-like brown butter, sweet and deep brown sugar, fiery whiskey, dark and bitter chocolate, and a little flaky salt for good measure and crunch. The ganache top-hat does double duty–adding a welcome chocolatey bitterness, PLUS it seals the pudding, preventing the (dreaded) skin from forming. I love a practical and pretty garnish!

Whiskey Brown-Butterscotch Pudding w/ Ganache + Sea Salt

Makes 4 large or 8 moderate servings.

adapted from THIS recipe.

This recipe is adapted from an earlier post–I just really love homemade butterscotch pudding, guys! This version has a bit more butter and booze, and of course the ganache cap. This recipe can be made with whole or percent milk–I’ve made it both ways with great results. You can adjust the amount of whiskey for your liking. I did 4 tablespoons–it was super boozey and delish! 

Ganache:

3 ounces dark chocolate, chopped or chips

3 ounces heavy cream

sea salt for sprinkling

Pudding:

5 tablespoons unsalted butter

1 cup brown sugar

3/4 teaspoon sea salt

3 tablespoons cornstarch

2 1/4 cups milk

1/4 cup heavy cream

3 egg yolks

2-4 tablespoons whiskey

1 teaspoon vanilla

Make the ganache first. Place the chocolate in a heatproof bowl. Begin by scalding the cream in a saucepan–that means heat the cream until small bubbles begin to form around the edges and some steam starts to rise off the surface of the cream–just before it begins to boil. Remove from heat and pour the hot cream over the chocolate, cover the bowl and allow to sit for about 5 minutes. After resting the chocolate should be melted, gently whisk the cream and chocolate until it is smooth, shiny, and completely combined. Set aside.

In a medium sauce pot, brown butter over medium low heat. The milk solids will become brown and smell nutty like toffee, watch it closely  so it doesn’t burn. Remove from heat and immediately stir in brown sugar and salt. Once the sugar is completely moistened with the butter, whisk in the milk.

In a small bowl whisk together the cream and the cornstarch until smooth. Whisk in the eggs. Whisk the egg mixture into the milk and butterscotch mixture and heat over medium, whisking constantly, until the pudding thickens to coat a spoon and is the consistency of hot fudge sauce. Remove from heat and stir in whiskey and vanilla. Using an immersion blender or regular blender, pulse a few times to aerate. Pour into individual cups (4-8), spoon ganache over the top of each pudding cup and smooth over the top to cover completely, so that pudding is no longer exposed, and sprinkle lightly with sea salt. Allow to cool slightly and chill for several hours, or until ready to serve. Serve with softly whipped, unsweetened cream.

 

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Brownie Sundaes

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Guys, I know Valentine’s Day gets a bad rap for being too sweet, too commercial, too much…but! I’ve always been a believer in celebrating this day of love and appreciation, whether one is coupled or not. Before I met Sean, all of my Valentine’s were more of a Leslie Knope a la Galentine’s situation…which isn’t bad at all, if you ask me. I love my friends and my girlfriends are so very near and dear to my heart. Girlfriend’s are my spirit animal. It’s just the truth.

So, basically  what I’m saying is that even if you’d rather scrooge the day away, don’t do it alone. Or at least, don’t eat dessert alone. This brownie sundae was made for sharing, you can double up on the brownies and the ice cream and the fudge and just attack it with two spoons–as singles, as friends, as couples, whatevs! and whether it’s romantic or platonic, it’s the day to celebrate the loves of your life! Hugs and sundaes all around!

 

Brownie Sundaes

I cut the brownies out with heart cutters and mini heart cutters to up the festive/cute factor. This is a totally optional step, you can simply cut them into generous squares. These sundaes come together quickly using store-bought ice cream. You can use whatever brownie recipe you love, below I have my favorite. The fudge sauce really is no-nonsense, it comes together perfectly and swiftly in the microwave. The brownie and fudge recipe make enough for several sundaes. 

Brownies (recipe below)

No Nonsense Hot Fudge (recipe below)

Ice Cream (softened slightly for easy scooping)

Toasted Almonds (optional)

If the brownies are room temperature or chilled, pop in the microwave in 10 second bursts until just warm. Place a brownie (or two) in the center of a bowl, spoon a bit of warm fudge over the top of the brownie. Dish out 2-3 scoops of ice cream, top with more hot fudge and almonds (if using). Serve with two spoons.

Spiced Cocoa Brownies

adapted from this recipe. 

10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup cocoa plus 2 Tablespoons

1/4 teaspoon salt

1/2 teaspoon vanilla

2 cold eggs

1/2 cup flour

1 tablespoon of sugar

1/2 teaspoon cinnamon

1/8 teaspoon cayenne

Preheat oven to 325*F. Line an 8×8 inch baking pan with parchment and grease well. Set aside.

In a saucepan over medium-low heat melt the butter. Stir in the sugar, cocoa, salt and vanilla, to moisten and combine well. Remove the pan from heat and allow to cool a few minutes–until no longer hot, but still warm to the touch. The mixture may appear grainy and a bit greasy.

Once the mixture has cooled to warm and the pan is no longer burning-hot, vigorously whisk in the eggs one at a time until completely incorporated–the mixture should be smooth and shiny. Fold in the flour, fold about 40 times. Scrape the batter into the prepared pan.

In a small bowl whisk together the tablespoon of sugar, cinnamon, and cayenne. Sprinkle the sugar mixture evenly over the top of the brownie batter. Bake in the center of the oven for about 20-24 minutes, or until a toothpick inserted in the center of the brownie comes out with a few moist crumbs. Cool completely before cutting.

No-Nonsense Hot Fudge

recipe from Take a Megabite

2/3 (1, 5 oz. can) cup evaporated milk

4 Tablespoons unsalted butter

pinch of salt

1 cup semisweet chocolate chips

1 cup confectioner’s sugar

In a large, heatproof measuring cup combine all of the ingredients. Using the microwave on high, microwave the mixture in 30 second bursts, stirring after each, until the mixture is melted, smooth, and mixed well–about 2 minutes total. Allow the fudge to set up a 1-3 minutes for the best consistency.

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3 Pink Polishes for Valentine’s Day

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I’m not ashamed to say that I love the color pink…a lot.*

Truthfully though, I pretty much love some shade of all the colors of the rainbow. There are so many great hues out there, and my favorites are constantly shifting. BUT! it’s almost Cupid’s Birthday and there really isn’t another time of the year when pink is more appropriate…plus, you can mix it with red, which is always a winning combo with me. Below are just 3 of my favorite pink polishes. These have been in heavy rotation the last few weeks and I know I love ‘em because I keep putting them back on and just staaaaring at my nails. Keep reading for where to find them and why I love them.

This color makes me think of cherry-cream soda-fountain drinks and sweet, sweet love. It’s a bright, medium pink cream that is more on the red side. I love this color and turn to it all year, but I especially love to sport it during the weeks leading up to Valentine’s day. I also like the brush and the formula is pretty nice and doesn’t streak as much as a lot of cream polishes. {Venique-Brighten Your Day! (3 coats) the link has the worst photo ever and doesn’t do the color justice, fair warning}.

Oh, this color, it really does make me crazy. I’ve had it for a few years and bought it as a summer color, but have never managed to actually wear it before now. It’s a really shimmery, purple-pink magenta that kind of comes across malibu-barbie-esque most of the year. BUT! recently, I’ve been loving it. It totally fulfills all of my girly, valentine’s days demands of bright jewel tones and glitter and shimmer, PLUS it brings a nice spot of excitement and boldness in the late winter months. {ESSIE-Jamaica Me Crazy (2 coats),  I love it paired with the ESSIE color Splash of Grenadine] 

This fruit-punchy pink cream is another all-year fave. It was actually a gift from my good friend and fellow pink-polish aficionado, Megan. It’s a favorite for sandal-clad toes in the summer, but makes equal sense for Valentine’s Day. This color is super bright and super pink. It screams it and I love it…even if the AA bottles are awkward and the brush kind of sucks, the formula is nice and some even claim it’s a one-coater, but I always do 3 coats with creams to achieve maximum opacity. This color looks even better, almost juicy, with a super shiny, quality top coat (I like Seche Vite or Out the Door). {American Apparel-Angeline (3 coats)}**

*In the first photo, I am wearing AA-Angeline,  Venique-Brighten Your Day! on my ring and pointer fingers with AA-Meteor Shower on top, and Seche Vite top coat over everything.

**This is not a promotional post. All products were purchased by myself or (as noted above) friends.  All opinions above are my own and born from my crazy-nuts love of nail polish and home manicures.

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Banana-Yogurt Muffins

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Muffins, ya’ll.

Sometimes a girl–or dude–just wants to bake something that’s homemade, but stress free. Muffins are both of those things and they almost never disappoint.

My favorite thing about the humble, homemade muffin is that it can be almost-healthy to actually-healthy–using flours and germs and brans and fruits and healthy fats to boost the health factor. See, most store-bought varieties are packed with enough sugar and other stuff that makes them basically cake. I mean, cake is delicious and sometimes makes the BEST breakfast, but even I can’t go for cake-breakfast everyday. That’s why I love a muffin. It’s a quick bread in a cupcake outfit.

These muffins are of the almost-healthy variety. They use pantry staples and fresh, ripe banana for tenderness and flavor. The sunflower seeds are in there for some crunch–because I can’t resist adding texture to most things. The batter comes together by simply folding the whisked up wet ingredients into the sifted dry ingredients, and uses only a few dishes. The baked muffins are ultra-moist due to the combination of yogurt, banana, and olive oil. The dusting of powdered sugar is totally optional but makes for a pretty and slightly sweeter muffin.

Banana-Yogurt Muffins

Adapted from Donna Hay Modern Classics Book 2

Makes 12 regular muffins. 

For tender and light muffins, be sure to mix the batter until the dry ingredients are just incorporated. Lumpy batter is okay, over-mixing the batter until it’s completely smooth will result in a chewy and dense muffin. 

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup sugar

1/2 cup sunflower seeds plus more for sprinkling (optional)

1/2 cup plain yogurt (I used greek yogurt)

2 very ripe bananas, mashed with a fork

2 eggs

1/3 cup olive oil

1 teaspoon vanilla

Preheat the oven to 350*F. Spray/grease or line a muffin tin with paper cups.

Sift the flour, baking powder, cinnamon, sugar, and salt in a large mixing bowl. Toss in the sunflower seeds and mix to combine. In a large measuring cup whisk together the yogurt, banana, eggs, oil, and vanilla. Add the yogurt-banana mixture to the dry mixture and fold with a rubber spatula until just combined. Divide the batter between the 12 prepared muffin cups and bake in the center of the oven for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Can be stored in an airtight container for 3-4 days.

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Game Day Eats

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While we aren’t really football watchers around here (Sean’s die-hard for fútbol), we do get down with some game-day fare. I mean, I’m into game days and the Superbowl…if there are snacks and treats galore. Below are just a few recipes that I think would totes be Big Game appropriate.

Roasted Pepper Cheese Dip

QUESO, y’all! It’s a cheesy, spicy, gooey hot tub for chips and other dip-ables. It’s a processed-cheese-free dream.

Beer Battered Pickles

There isn’t much to say here, I mean it’s pickles dipped in beer batter, then deep fried. These are arguably the best-ever snack to accompany a super chilled beer. Photo below by me, recipe on my girl–Megan’s–blog.

Corn Dog Pops

All the goodness of a corn dog, miniaturized on a stick. These pretty much eliminate the awkwardness that is eating a corn dog. Plus, you can have like, half a dozen or more!

Easy + Light Potato Soup

In case you want another option besides the standard chili (I know I’m not kidding anyone here, chili is the business), this potato soup is just a bit lighter, totally filling and warm, and can be topped with all kinds of goodness…just like chili.

Streusel-Topped and Rocky Road Brownies

Brownies from scratch are among the easiest, most satisfying desserts around. They can feed a crowd and adaptations are endless. I love these two brownies–I mean, crunchy streusel or gooey, nutty rocky road. It’s a tough choice, but one could totally make both!

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Double Chocolate Doughnuts w. Chocolate Sprinkles

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It’s no secret we’re fiends for chocolate around here–Sean especially…and today is his birthday! Yay! I made these doughnuts with my favorite dude in mind, piling chocolate on top of chocolate with a sprinkling of more chocolate for good measure.

These doughnuts are of the baked variety–cakey and tender with an intense chocolate flavor. The glaze is a super simple mixture of powdered sugar, cocoa, and milk. The chocolate sprinkles are actually chocolatey, not just brown, adding that extra little bit of decadence.

Double Chocolate Doughnuts

Adapted (lightly) from Shutterbean

I used a heart shaped doughnut pan, making 1 dozen doughnuts–if you use a regular doughnut pan you should yield about 6 doughnuts. 

1 cup cake flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup buttermilk

1 egg

3 Tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Preheat oven to 350*F. Lightly spray a doughnut pan with cooking spray.

In a mixing bowl whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup whisk together the buttermilk, egg, butter, and vanilla. Mix the wet mixture into the dry until just combined. Scrape the batter into a plastic bag, cut off the tip, and pipe batter into doughnut pan wells–about 1/2 way up the sides. Bake for 10 minutes (heart shaped) or 13 for regular doughnuts. Allow to cool about 5 minutes in the pan before turning out onto a rack to cool. Glaze and sprinkle once doughnuts have cooled.

Chocolate Glaze

1/2 cup powdered sugar

1 Tablsepoon unsweetened cocoa powder

3 Tablespoons milk

Whisk all ingredients together until combined well. Add more powdered sugar to thicken or milk to thin, to desired consistency.

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Caramel Popcorn Ice Cream with Cashews

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When I was a smallish child we lived in California, just a few towns over from The Jelly Belly factory. We did the tour a few times  with out-of-town family–that place smells insane like sugar. I always loved mixing the flavors to make other flavors–root beer float and the like. My mom would pretty much only eat those strange buttered popcorn dudes. This ice cream is a nod to that candy bean, though the flavor is less weirdo-artificial-movie-theater-bucket and more delicious popcorn nuttiness.

Even though I’m not a fan of the popcorn jelly bean, I am a fan of popcorn…and caramel and nuts. I mean, it’s just so perfect–salty, sweet, nutty crunchy. It’s like a salty-sweet-crunchy dream. This ice cream starts with a smooth and creamy popcorn base–there are 8 whole cups of popcorn in it! It wilts down to nothing, but leaves behind a cream that’s reminiscent of buttered popcorn, sans the butter plus the popcorn. I added a caramel ripple for good measure and sweet cashews for crunch.

This ice cream is crazy-weird-good. Even though it’s only January, it has me dreaming of late sunsets, ball parks and hot dogs, and summertime goodness.

Caramel Popcorn Ice Cream with Cashews

Salted Caramel Sauce // adapted from The Perfect Scoop

Prepare the caramel sauce ahead of time so it can cool to room temperature. Can be made a few days in advance and refrigerated in a lidded container. You will have leftover sauce, but I’m sure you’ll find a way to use it up :)

3/4 cup sugar

1 Tablespoon golden (or corn) syrup

1/4 cup water

4 tablespoons unsalted butter

1 cup heavy cream

1/2 teaspoon vanilla extract

1 1/4 teaspoons sea salt

In a measuring cup measure out cream and add vanilla, set aside.

In a heavy bottomed saucepan heat sugar, syrup, and water over medium-high until sugar is melted and turns dark golden brown in color (the darkest you can get it before burning is best–think whiskey/bourbon color). Remove from heat and quickly whisk in butter and half of cream until combined and smooth. The mixture will steam and bubble furiously, use a oven mitt or towel to wrap your stirring hand. If there are still lumps, heat gently until smooth. Add remaining cream and salt and stir until smooth.

Popcorn

1/2 cup popping corn

paper lunch bag

place the popcorn kernels in the bag, fold the bag top 2-3 times, microwave on high until the corn is popping like crazy, followed by 1-2 second pauses between pops–about 3 1/2 minutes. This may take some trial and error, just be watchful–you may have to pop it in 2 batches. This made me about 9 cups of popcorn–I used 8 and snacked on the remaining cup.

Popcorn Ice Cream // adapted from Jeni’s Splendid Ice Creams at Home

2 cups heavy whipping cream

8 cups plain popped corn

2 cup milk

4 teaspoons cornstarch

2/3 cup sugar

2 Tablespoons golden syrup (or corn)

1/4 teaspoon salt

1/4 cup chopped cashews

caramel sauce

In a medium saucepan heat the heavy cream with the popcorn (the popcorn will basically wilt away, so if it seems like a lot, it won’t be), bring to a low boil, cover, remove from heat and steep for 1 hour. Sieve the popcorn cream through a fine mesh strainer, pressing on solids to extract as much cream as possible. Discard solids, you should have about 1 cup of cream remaining, if less add cream to make 1 cup.

Mix 1/4 cup of the milk with the cornstarch to create a slurry. Set aside.

In a medium saucepan mix together the popcorn cream with the remaining 1 3/4 cups milk, add the sugar, golden syrup, and salt. Heat the mixture and bring to a low boil, quickly whisk in the slurry mixture and return to a boil, whisking until thickened–about 3-4 minutes. Remove from heat.

Prepare an ice bath in a large bowl or clean sink basin. Pour the ice cream base into a gallon zip-bag and seal. Chill the base in the ice bath until cooled completely. Process in an ice cream maker according to manufacturers instructions. Spoon 1/3 of the churned ice cream into a freezer container, drizzle with caramel and sprinkle with nuts–repeat 2 more times. Cover and freeze until firm–3 hours or more.

 

 

 

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Easy + Light Potato Soup

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25

Happy 2013, y’all!

As always, I am striving for balance in the new year. After weeks of hearty meals and many cookies, I’m realistic enough to know that while a few weeks of lighter meals may be on the horizon–I’ll never give up dessert.

So, in an effort to find and maintain some balance, I made you this soup. Actually, I’ve made this soup 5 times in the last 3 weeks. It’s so dang good and filling! It’s the first potato soup I have ever made, myself. A lot of recipes call for cream or half-and-half, but when it comes to dinner, I struggle with the thought of consuming cups of either as part of a balanced meal. Instead, I subbed in reduced-fat milk, making the bulk of the soup with stock. There are some vegetables in there for good measure–and I bet you could sub some of the potatoes with cauliflower with great results. Even without the heavy dairy, this soup is creamy and satisfying. Topping the soup with some choice garnishes–bacon, green onions, and greek yogurt, in this case–make this simple potato soup a totally flavorful and filling meal.

Easy Potato Soup

Serves 4-6

I use reduced-fat milk in this recipe with great results, but to keep it from separating once it boils, I mix the cold milk with cornstarch to bind it. 

2-2.5 pounds potatoes, peeled and diced into 1/2-1/4 inch cubes

1 Tablespoon olive oil

1 celery stalk, diced fine

1 carrot, diced fine

1/2 large onion or 1 small onion, diced fine

3 cloves garlic, minced

salt and pepper, to taste

4 cups stock (I like to use either vegetable or chicken)

2 cups reduced-fat milk (I used 2%)

1.5 Tablespoons cornstarch

Garnishes I’m into: crisp bacon, green onions or chives, cheese, sour cream or greek yogurt, roasted tomatoes, croutons.

Place the peeled and diced potatoes in a large bowl of cool water, to prevent from oxidizing. Set aside.

Measure out the milk and whisk in the cornstarch, to combine and dissolve completely. Set aside.

In a soup pot, heat the olive oil over medium-high heat. Add the celery, carrot, and onion, sprinkle lightly with salt and sweat until translucent and tender–about 3-5 minutes. Add the garlic, stir, and cook another minute. Drain and add the potatoes, followed by the stock. Bring the pot to a boil, reduce heat to a simmer–taste for seasoning, add salt and pepper if desired–and cook for about 15 minutes–or until the potatoes are very tender. Turn off the heat and using an immersion blender (or regular blender), blend the milk/cornstarch mixture into the soup. Continue to blend until the soup is smooth and creamy. Return to the heat and bring to a boil, reduce to a simmer to keep warm until ready to serve.

Garnish as desired.