Friday, April 19, 2013
I shot these photos of a Whiskey Ginger recipe with homemade ginger syrup about a month ago for an Irish themed post on Eat Boutique. You can click on through to see the recipe and more of the photos. I'm about ready to pour myself one (or three) of these to take the edge off of today's events.
They have been after the second suspect in the Marathon explosions for over 12 hours now and we've been on 'lockdown' here in Boston since early this morning. Eagerly awaiting Dean to get home from work but that won't be for another few hours. Here's to hoping this will all end soon.
Thursday, April 18, 2013
It's been a long and emotional 72 hours here in Boston. There isn't much to say that hasn't already been said. It's amazing how this city has come together and stayed incredibly strong. I'm not a die hard Boston fan like some of the people here in this city but I have to say that I've felt really proud this week to have called this place my home for the last seven years. Not because of the events that occurred but because of the way the people have reacted.
Monday was a scary day. It was the first year since 2007 that I wasn't at the marathon cheering my Dad on. Luckily, he and my aunt were already around the corner celebrating his finish at the Westin Hotel, so they were safe. But those moments during a tragedy before you get in contact with loved ones and confirm they are okay make your mind go to all the worst scenarios. My heart truly goes out to all the victims and their families and, as so many have said, those are the people we will remember and not the bad guys.
This afternoon I took to the kitchen and chose these cookies to distract my mind for a few hours. The act of following a simple recipe can really put a mind at ease. This recipe is from The Sprouted Kitchen cookbook and I followed it exactly making no tweaks. The dough comes together quickly; it is full of oats and lightly spiced with nutmeg.
The dough gets rolled in to a log and chilled for about an hour. The cookies then get sliced, baked, drizzled with dark chocolate and flecked with sea salt. I received this lovely package of salt, along with some other pretty salts, from a good friend for my birthday and this was the first time I was able to make good use of them. Make these cookies, give them to loved ones and make sure to hug them a little tighter.
Chocolate-Drizzled Oatmeal Shortbread
from The Sprouted Kitchen cookbook
- 1 1/2 cup old fashioned rolled oats
- 1/2 cup unsalted butter at room temp
- 1/2 cup turbinado sugar
- 2 teaspoons vanilla extract
- 1 egg
- 3/4 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 2 1/2 oz dark chocolate (60 to 72% cacao)
- Flaked sea salt for garnish
- In a food processor pulse the oats to create a course flour. Set aside.
- Cream the butter and sugar together. Add the vanilla and egg.
- Add the oat flour, all-purpose flour, salt and nutmeg and mix together. The dough will be thick.
- Using your hands roll the dough in to a log, approximately 2-3 inches in diameter.
- Roll the log up in parchment paper and chill in the fridge 1-2 hours.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Slice the log in to 1/2 inch coins and spread them on the baking sheet. Bake for 14-16 minutes until the edges are golden.
- Melt the chocolate and drizzle over the cookies. I did this by placing the melted chocolate in a ziploc bag and cutting the tip of it. Sprinkle a bit of sea salt over the cookies. The chocolate will take about 15-20 minutes to firm up. Cookies can be stored for up to one week in airtight container.
PS: Follow me on Instagram: @michellekmartin
Thursday, March 14, 2013
As these muffins were baking I was shooting a couple of test set ups. The best setup I found was propping up a poster board and draping a black maxi dress over it (it was the only black cloth I could find in the whole apartment). It ended up working great! I'm super happy with the results and excited to start playing around with dark photos. I will definitely have to go buy a square of black fabric to use instead though, as I was so nervous the whole time about getting food on my dress (it costs $2 a load to do laundry in our building so I'm not trying to spend $4 in quarters on washing blueberry juice out of my dress)
My brother gave me this cute mini cake stand for Christmas and I have yet to use it so I decided to make muffins. We also had an abundance of blueberries in our fridge this week. As I was thinking about the muffins I wanted to make I knew I wanted them to be 'healthy' muffins. Something you feel good about eating in the morning for breakfast and that aren't full of sugar. After reading some articles about sugar being 'toxic' and all the serious health problems it can lead to I've been trying to keep a watchful eye on my intake. Sugar is literally in everything and trying to reduce my intake has been a challenge, especially since I'm a candy fanatic. The only added sugar here, besides the sugar contained in the milk and fruit, is the maple syrup and even with the addition of the syrup the muffins only come out with 8g of sugar per muffin. The oatmeal helps bulk them up and give them a nice chewy texture, the banana makes them moist and the blueberries add that hit of sweet and tart.
Steel Cut Oatmeal & Blueberry Muffins
lightly adapted from Recipes for Health
- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed banana (about one banana. Alternatively, you could use 2 eggs)
- 1 1/3 cup milk (I used 1%)
- 1/4 cup maple syrup
- 1 cup cooked steel cut oats
- 1 cup blueberries
- Mix whole wheat flour, all purpose flour, baking powder, baking soda and salt together in a bowl. Set aside.
- Mix banana, milk and syrup together. Add to the dry ingredients. Stir until just mixed.
- Fold in cooked oats and blueberries.
- Cook for 20-25 minutes at 375 degrees. Makes 12 muffins.