tunalunatic

PS~ this is primarily a food blog, but also my random personal one. most of what is posted is food, but there will be unrelated posts as well. good eats to you.
PPS~this blog is body positive and sex positive. whenever that may apply

food-tales-and-other-fun:

Holiday Potluck at Work: Desserts
Sheesh! When we tell the kids we’re having an end of the semester holiday potluck, they don’t mess around. Some of the goodies were store bought and some were homemade, but everything was goooooooooood :-D
My Favorites: The Mexican Hot Chocolate and the Chocolate Chunk Cookies: Both homemade and both highly addicting……

food-tales-and-other-fun:

Holiday Potluck at Work: Desserts

Sheesh! When we tell the kids we’re having an end of the semester holiday potluck, they don’t mess around. Some of the goodies were store bought and some were homemade, but everything was goooooooooood :-D

My Favorites: The Mexican Hot Chocolate and the Chocolate Chunk Cookies: Both homemade and both highly addicting……

fyeahnomnoms:

Triple Chocolate Caramel Cookies by Food Snots on Flickr.

thecraving:

Whole Wheat Pumpkin Chocolate Chip Muffins

Camera: Canon EOS DIGITAL REBEL XS
Aperture: f/3.5
Exposure: 1/160th
Focal Length: 78mm

bellyofecuador:

STRAWBERRY SUMMER CAKESlightly adjusted from Smitten Kitchen
In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.
Ingredients:
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder1/2 teaspoon table salt1 cup granulated sugar (if you like things extra sweet, add a little more)1 large egg1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)1 teaspoon vanilla extract1 pound strawberries, hulled and halved
Directions:
1. Preheat oven to 350°F (180°C). 2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”3. Whisk flour or flours, baking powder and salt together in a small bowl.4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some). 7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

bellyofecuador:

STRAWBERRY SUMMER CAKE
Slightly adjusted from Smitten Kitchen

In the United States, berries are the kind of thing I’m too afraid to bake with since they’re always expensive and I worry I’ll mess up the recipe and the fruit will be wasted. But here in Ecuador, blackberries and strawberries are $1 a pound. Even on my barely existent teaching salary, I can afford that. So I’m trying out every recipe I can get my hands on that includes berries, and tonight, it’s strawberry summer cake. I adapted this recipe very slightly from Smitten Kitchen, not because of some brilliant cooking instinct, but because I didn’t have the milk or barley that her recipe calls for. But it didn’t matter, because this cake was delicious. I might have just eaten half of the cake in one sitting. By myself.

Ingredients:

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup granulated sugar (if you like things extra sweet, add a little more)
1 large egg
1/2 cup yogurt (original recipe calls for milk, but I didn’t have any around, so yogurt it was, and quite delicious)
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Directions:

1. Preheat oven to 350°F (180°C).
2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Smitten Kitchen says: “This cake does not work in a standard 9-inch pie pan; it will overflow. This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.”
3. Whisk flour or flours, baking powder and salt together in a small bowl.
4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had extra so I overlapped some).
7. Sprinkle remaining 2 tablespoons sugar over berries (this helps the berries turn into jam).
8. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.