September 25, 2016
A few weeks ago, in my "Loving Lately || Summer 2016" post, I mentioned an amazing browned butter cornbread recipe I've been making, and today, I'm finally sharing it!
Earlier in the summer, I borrowed several cookbooks from the local library; one book included "The A.O.C. Cookbook" by Suzanne Goin, a James Beard awarded chef. I loved flipping through her book and reading through the intricate and complex recipes she shared. I have several of the recipes on hand to try out, and my favorite so far is her cornbread recipe! You can find the original posted here, but I'm going to share my lower-in-sugar/gluten-free/dairy-free adaptation here. For the record, this recipe is absolutely perfect on its own -- I followed the recipe exactly the first time (with the exception of a dairy-substitution and the use of a cast iron skillet), and the cornbread muffins turned out beautifully! So flavorful, so soft yet textured -- just perfect. However, my adaptations make this recipe slightly healthier (lower in sugar, fat, and higher in fiber...so I can justify making it more often!).
Wait, Hannah, isn't butter made from dairy? Why yes, yes it is -- however, the amount of lactose in butter is very close to 0. I've personally found that I can tolerate butter (on its own, unmelted) in smaller quantities and in baked goods without an issue. You may want to try grass-fed or raw butter (I'm a fan of Kerry Gold) as I hear that individuals with lactose intolerance may not have issues with these kinds of dairy products. If you're allergic to dairy, however, you can use my substitution listed below! The browned butter is an important flavor component, but it's not like you're losing everything when you omit it :)
September 24, 2016
My first college football game!
I came from a high school with a not so great football team, and a family who doesn't love football all that much, so I've never really been that interested in football. I do think that the game is entertaining though, and I was pleasantly surprised by how engaged I was at today's game (Cornell vs. Yale (27-13) ). In all honesty, however, my favorite part about the game wasn't the actual football game -- the people watching was great. And just for the record, I wasn't sitting there staring people down ;) It's just that there's so many different people at a football game, from outrageously passionate frat guys to little girls climbing up and down the bleachers. Every now and then, you'll hear the crowd roar with pride, and you can't help but get excited with them.
September 23, 2016
September 19, 2016
Today, I am a year older...what does that mean?
As I alluded to this a few weeks earlier, I've decided to realign the trajectory of my life - to redesign how I approach anything and everything, from my time to fashion, and what better time to do that than on my birthday? It's like another excuse to make New Years' Resolutions, except there's no negative expectation of failure!
Let's backtrack a bit, and start where it all began:
September 18, 2016
When we were little and my parents worked in Manhattan each day, they'd bring us little treats often: street vendor popcorn (the only popcorn I like), Irish soda bread on St. Patrick's Day, Au Bon Pain cranberry nut muffins from mom, and Halal Guys' chicken/gyro platters, cheese danishes, tuna melts from Eisenberg's, and apple turnovers from dad. What a wonderful childhood, am I right? ;)
My parents no longer commute to Manhattan, so over the past few years, whenever apple turnovers enter this house, they tend to be from Sam's Club. Now I'm all for indulging in life's treats and pleasures, but you have to do it right -- mass produced, wholesale store stuff don't always cut it (not an attack on Sam's, I promise).
So for last Father's Day, I decided to make apple turnovers at home to go with breakfast. Granted, I used generic, store-bought puff pastry, which includes not so great ingredients, but there weren't any alternatives, and I was not about to labor over homemade puff pastry. I opted not to add any sugar to the filling because the apples were sweet enough, and the rest of breakfast seemed pretty rich, so we didn't need any additional sweetness.
While I made this during the summer, what's more appropriate for the fall than an apple related treat? What's great about this recipe is that it's also very simple -- get your kids in the kitchen!
September 16, 2016
Happy Happy Friday!
Today's blogpost is brought to you by Audrey of BrunchAtAudrey's :).
I stumbled across her blog last month, and was mesmerized by her beautiful photography. Audrey has a series on her blog in which she adventures to cafes, and for my guest post on her blog, I ventured off to a real cafe (for the first time!) for...wait for it...real coffee! Not Starbucks, not campus dining hall coffee. The real deal. (I'll link my guest post at the end of this blogpost!)
While I'm struggling to survive in my dorm room (I wish I were joking), Audrey is living off campus for the very first time! I'm so excited for her to decorate her place and make it feel like home. So without further ado, here's Audrey with her Instagram Interior Inspiration --- very special thanks to Audrey, who graciously accepted my request to collaborate! :
September 11, 2016
I've used quinoa in a variety of recipes now, from granola to an orange scented chocolate cake (naturally sweetened, gluten & dairy free). The versatility of quinoa continues with this pizza crust - while it doesn't taste like nor have the texture and hold of a traditional pizza crust, this quinoa crust (inspired by my cauliflower crust recipe) is a healthier, fiber & protein rich alternative that may help curb those pizza cravings. In all honesty though, if you really want pizza, just go have the real thing ;)