a college student's bucket list https://eportfolios.macaulay.cuny.edu/bucketoffood of food: baking/cooking list, quirky food related items, and other things Fri, 19 Apr 2013 19:52:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://files.eportfolios.macaulay.cuny.edu/wp-content/uploads/var/www/webroot/ROOT/wp-content/blogs.dir/1/files/2016/01/15140022/mhc_logo_NEW-favicon.png a college student's bucket list https://eportfolios.macaulay.cuny.edu/bucketoffood 32 32 banana bites https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/banana-bites/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/banana-bites/#respond Fri, 19 Apr 2013 19:52:39 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=108 bites                      photo provided by Framed Cooks.

Who needs Ferrero Rocher when you can have a healthier, homemade banana bite?! [link to original post here]

Ingredients: 

-2 cups chocolate chips
-2 tablespoons vegetable oil
-Assorted toppings for coating bananas (such as crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded coconut)
-3 bananas, peeled, cut into 1/2-inch-thick slices
Directions: 

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
Forks up!

 

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citra sipper https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/citra-sipper/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/citra-sipper/#respond Fri, 19 Apr 2013 19:40:56 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=102 citrasipper

photo from A Cup of Jo. (I really recommend this blog!)

When I first saw this, I could have sworn it came straight out of the Hunger Games. (Anyone remember that tapping mechanism they used to take water from the bark? Or am I thinking of LOST...)

But anyway.

How convenient is this?! Buy it here.

Disclaimer: It is healthier to eat the actual fruit.

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healthy french toast https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/healthy-french-toast/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/healthy-french-toast/#respond Fri, 19 Apr 2013 19:34:43 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=99 frencfhh

 

I’m not sure if this recipe was taken from an actual food blog, but the furthest I could trace this recipe was from Tumblr. [click through]

Ingredients: 

-2/3 cup egg whites
-2/3 cups almond milk/soy
-1 tbsp sugar substitute
-2 slices of whole grain wheat bread

Directions:

1. Mix the egg whites, milk and the sugar substitute together. Then soak the bread into the mixture (Drain off the excess liquid)

2. Remember to use cooking spray. And place it on a skillet over medium heat until each side is golden brown.

3. Place the French toast on a plate and top with some fruit or sugar free syrup.

Forks up! 

 

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strawberry slicer https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/strawberry-slicer/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/strawberry-slicer/#respond Fri, 19 Apr 2013 19:28:50 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=96 straerg                                                               photo from Amazon.

Do you have an irrational fear of knives? (I do!) Buy it here.

 

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banana nutella egg rolls https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/banana-nutella-egg-rolls/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/banana-nutella-egg-rolls/#respond Fri, 19 Apr 2013 19:25:25 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=93 banag

 

For a quick snack in between papers. Taken from Little B Cook’s adorable food blog.

Ingredients: (makes 6)

-Egg Roll Wraps
-Nutella
-3 large bananas
-Vegetable oil

Directions: 

Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat.  Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2″ edge all the way around with no Nutella.  Cut the banana in half and place in the center of the wrap.  Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like right?  It’s kinda hard to explain!)  Dip your finger in some water then press the edge closed until it’s sealed.  Repeat process until your bananas are gone – 3 large bananas makes 6 rolls.

Place rolls into the hot oil, and fry on all sides until golden brown, 1-2 minutes on each side.  Best served warm, but really they are good cold too!

Forks up! 

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heart cake https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/heart-cake/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/heart-cake/#respond Fri, 19 Apr 2013 19:17:25 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=89 I’ve been obsessed with cakes lately – bear with me.

heartcakePosted on Garlic My Soul.

Literally, eat your heart out.

This recipe is a combination of a white and a red-velvet cake.
* This is a bit messy/time consuming, so you might want a baking partner and an empty kitchen before you start!

As always, I am providing the recipe here (almost verbatim) from Garlic My Soul but the link is always here in case you want to get it straight from the source.

Ingredients:

For the white cake: 

-5 ½ cups all-purpose flour
-2 tsp baking powder
-2 cup (4 sticks) unsalted butter, softened
-4 cups sugar
-8 large eggs, at room temperature
-2 cups buttermilk
-2 tsp vanilla extract

For the red-velvet filling: 

-3 1/3 cups cake flour (not self-rising)
-2 sticks unsalted butter, softened
-2 ¼ cups sugar
-2 eggs, at room temperature
-2 egg yolks, at room temperature
-6 tablespoons red food coloring (use liquid food coloring, do not use gel)
-3 tablespoons unsweetened cocoa
-1 ½ teaspoons vanilla extract
-1 ½ teaspoons salt
-1 ½ cups buttermilk
-1 ½ teaspoons apple cider vinegar
-1 ½ teaspoons baking soda

PART ONE: BAKING THE CAKES

You will need 4 round layers of dense white cake, and one red velvet (or any other colored) sheet cake. The white cake is your outer layer and the red cake is your heart filling. Feel free to use your own recipes, but make sure your outer layer white cake is very dense! It will need to hold its shape even when you carve out most of the middle.

For the white cake: 
1. Preheat oven to 350°
2. Combine dry ingredients in a separate bowl.
3. In a new bowl, cream the butter and sugar, adding the sugar a half cup at a time.
4. Add eggs one at a time
5. Add the vanilla and milk.
6. Add flour slowly and mix until just incorporated.
7. Grease and flour four 9-inch round cake pans
8. Bake at 350 for 20 – 30 minutes, until a toothpick comes out clean.

For the red velvet filling: 
For your heart filling, [they] have adapted a recipe from Magnolia Bakery, but this one is really up to you. If you’re going for a deep red color, this is a great recipe and it makes a nice large cake. However, if you’d like to make your heart pink or yellow or aquamarine, then you might consider a different recipe. One that doesn’t involve cocoa powder.
If you do decide to make another type of cake, consider doubling the recipe so it will bake in a 13×9 inch pan. You will need a LOT of cake filling.

1. Preheat oven to 350°
2. Measure and sift your flour in a separate bowl
3. In a new bowl, cream the butter and sugar with a mixer
4. Add eggs one at a time and beat until combined
5. In a new bowl, mix the cocoa powder, vanilla, and red food coloring
6. Add the cocoa mixture to your eggs, butter and sugar. Adjust the color at this point, adding red food coloring if necessary.
7. Mix buttermilk and salt together, then add to the red mixture.
8. Add your flour slowly and beat until combined
9. In a separate bowl, pre-mix your apple cider vinegar and baking soda, then add it your batter and mix everything together.
10. Pour into a greased and wax paper-lined 13×9 inch pan, bake for 30 – 45 minutes until a toothpick comes out clean.

PART TWO: PREPPING THE CAKE

1. Level your white cakes.
2. In case you ignored me the first time, seriously, level your cakes.
3. Stack your cakes two by two, with frosting between the rounds.
4. Freeze the cakes for one hour
5. While the white cakes are in the freezer, use two forks to break up the red cake, discarding any brown parts, so you’re left with a big pile of red, fluffy cake insides.
6. The red cake should be moist. If you find that it’s too dry and crumbly, mix with some frosting.

PART THREE: ASSEMBLING THE CAKE

1. Remove your white cakes from the freezer.

 

2. Cut two identical circles out of wax paper, and center them on the top of your two round cake halves. Use toothpicks, a knife, and a steady hand to trace the circle onto your cake.

 

3. On the cake stack that will become the bottom half of your heart cake, carve a 3-dimensional V into your cake, sloping inward from the edges of the circle you traced.

 

4. On the cake stack that will become the top half of your heart cake, carve out the top of your heart. It should slope slightly outward from the edges of your circle, then slope back in and come back up to a point in the center. Imagine a sideways 3, or a rounded M.
note: an ice cream scoop can be useful for carving the rounded edges of the heart!

 

5. Carefully fill the white cakes with your red cake stuffing, packing it down as you go.

 

6. Put both halves of the cake back in the freezer for about 30 minutes to firm up. Don’t lose track of which half is the top and which is the bottom!

 

7. After 30 minutes, flip your top cake and stack it on top of your bottom cake so that the circles line up.

 

8. Frost your cake. When you cut into it, there will be a heart in the center!

[Also take notice that this cake was inspired by I Am Baker.]

Forks up!

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piñata party cake https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/pinata-party-cake/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/pinata-party-cake/#respond Fri, 19 Apr 2013 18:36:51 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=79
Screenshot_4_19_13_2_38_PM12345

photos from A Subtle Revelry.

Never mind the mess it’ll without a doubt create; how fun is this cake?! Kudos to Victoria and Athena from A Subtle Revelry for coming up with this amazing party cake.

I provided the recipe and ingredients straight from their blog for your convenience, but feel free to click through the link above and read it straight from the source.

Ingredients:

-2 boxes of cake mix (any flavor)
-2 containers of frosting (any flavor)
-an assortment of small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.)
-a 1.5 quart oven-safe bowl (greased and floured)
-1 offset spatula

 

Make cake mix according to box directions. Divide batter equally between two bowls (or use the same bowl and bake one cake, followed by another, allowing bowl to cool in between). Bake cakes at 350 degrees F for 45-50 minutes. Check cakes for doneness with a toothpick or skewer.

Remove cakes from oven. After 10 minutes carefully turn cakes onto a rack and allow to cool completely.

Arrange a plate over the cake and flip over so that the cracked side faces up (the smooth side should be on the bottom). With a sharp knife, cut evenly all around the top of the cake to remove the dome. Repeat with other cake.

Lay a cake with the exposed side up (the side in which the dome has been removed). Using a knife, make an outline of a smaller circle within the cake, leaving about 2-3 inches from the edges. Gently scoop out the inside with a spoon, going down a few inches. Be careful not to puncture the cake on the sides or bottom. Place the crumbled cake pieces in a separate bowl and save (they can be used to make cake pops later). Repeat with other cake.

Place one cake on a cake plate/stand (feel free to use a cake board), hollowed out center facing up. Apply frosting to the lip of the cake all around; this will allow the other cake piece to adhere when placed on top.

Fill the hole with assorted candies. When done, carefully place the other cake on top of the candy-filled cake, making sure to line up the edges.

With an offset spatula, apply a crumb coat of frosting to the cake (tip: put strips of parchment underneath the cake for an easy clean-up!). This initial frosting secures stray crumbs and allows for a neater, finished look when the second frosting is applied. Place cake in fridge for 15 minutes to chill.

Remove cake from fridge. Apply second coat of frosting. Decorate the cake as desired (we used confetti sprinkles).

The first cut of the cake will reveal the surprise of candies and treats inside! After the initial piece is taken out, the rest of the cake must be cut or it will cave in.

*You can also use the leftover cake that was removed earlier can be used to make cake pops

Forks up! 

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peelable banana popsicles https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/peelable-banana-popsicles/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2013/04/19/peelable-banana-popsicles/#respond Fri, 19 Apr 2013 18:24:48 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=76 banana

 

Not a recipe, but how awesome is this?! Apparently it is sold in Asia (one source says Hong Kong, another says China). Click here.

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for the avocado lover https://eportfolios.macaulay.cuny.edu/bucketoffood/2012/12/30/for-the-avocado-lover/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2012/12/30/for-the-avocado-lover/#respond Mon, 31 Dec 2012 04:12:24 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=67 For the convenience of those who love avocados, this utensil makes it easy to slice and scoop pieces without making a mess!

tumblr_m4v0orCKoZ1rt268so1_500

You can purchase this here.

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let it snow cupcakes https://eportfolios.macaulay.cuny.edu/bucketoffood/2012/12/30/let-it-snow-cupcakes/ https://eportfolios.macaulay.cuny.edu/bucketoffood/2012/12/30/let-it-snow-cupcakes/#respond Mon, 31 Dec 2012 04:06:12 +0000 http://eportfolios.macaulay.cuny.edu/bucketoffood/?p=62 letitsnow

After receiving a flurry of incredibly sweet comments on my previous posts, I decided to come back and update this dusty blog with a couple of other recipes I uncovered and fell in love with. (Tracy Jordan said “you shouldn’t end a sentence with a preposition at”, but because I’m dreading the end of 30 Rock and I can only wallow in my sadness, I will.) I hope you all love these winter wonderland/holiday themed treats; I know I do!

This particular treat, named “let it snow cupcakes” by the blog, Not your momma’s cookie requires a bit of an arts and craft station. *this could be really fun to do as a group activity.

Here’s what you’ll need: (taken straight off not your momma’s cookie‘s page) To keep the recipe and instructions as accurate as possible, I will provide the instructions provided by her page, but you are welcome to click directly on the link). 

  • One box of white cake mix (to make your mix extra yummy, add an extra egg and replace the water needed with milk. For a vanilla mix, add a couple teaspoons of vanilla extract)
  • 2 containers of white frosting (any flavor, as long as it is white!)
  • Cupcake liners
  • 2 bags cocoa candy melts
  • 1 bag white candy melts or white chocolate
  • Sparkling sugar
  • Granulated sugar
  • Zipper bags
  • Sheet protectors
  • Tree clip art (Not your momma’s cookie provides this link; the tree bark)

1. Print out a piece of paper with several copies of your tree. Insert the piece of paper into a sheet protector and grease it up.

2. Melt the brown candy melts according to the directions on the package. Place melted candy melts into a zipper bag and snip off one of the corners (you can use pastry bags, if you have them). All you have to do is pipe the candy using the picture as your guide. Use a toothpick for even more control, smoothing out areas or adding definition to others. The melts will begin to harden as you work, but you can re-melt the chocolate as needed (transfer to a heat-proof bowl for melting, then add back to the zipper bag).

3. Allow the trees to sit on the counter until firm to the touch, about 30-45 minutes. This is a good time to prepare and  bake your cupcakes, using the white cake mix.

4. Once the trees are “dry,” we are now going to add the snow onto the branches. Melt some white chocolate according to the package directions. Place chocolate in a zipper bag and snip off the tip (make a smaller hole for this than you did for the candy melts, since you want to be able to make smaller lines).

5. Pipe random line-y blobs onto the tree branches (to represent the snow on the branches!)

6. Now, while the white chocolate is still warm, douse the tree with sparkling sugar! (Once the trees are removed, you can roll up the sheet protector and pour the sprinkles back into the bottle to re-use).

7. Allow to dry completely, which should only take about 30 minutes.

8. Frost cooled cupcakes with white frosting. It doesn’t have to be perfect at all. Just use a butter knife to mound the icing onto the cupcake.

9. Mix some sparkling sugar and granulated sugar together into a small bowl. Dip the frosted cupcakes upside down into the sugar mixture, rolling around to coat. If your frosting becomes lumpy, you will be able to re-shape it once it is covered in sugar – it won’t stick to your fingers!

10. Carefully remove the a chocolate tree from the sheet protector and insert it the frosted cupcake. If your tree needs additional support to remain upright, you can insert a toothpick directly behind it to hold it up. For an edible alternative, use a pretzel stick!

11.  Repeat for all cupcakes.

Happy New Year, everyone! Ring in the new year with these snow-friendly cupcakes for all of your end of the year parties and I have no doubt it’ll be a doozy.

Forks up!

 

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