Tag: I Can Cook That

Ube Au Lait

Note: I was sent a DREO BaristaMaker Milk Frother in order to write this Ube au Lait recipe. Opinions are mine alone.

I am fairly serious about my coffee. I genuinely cannot think of the last time I did not start my day with a home brewed coffee, or a coffee or espresso-based beverage from a local cafe. Despite my love of coffee, I have rarely tried to make fun coffee drinks at home. The frothers I have tried in the past just don’t really seem to cut it; the handheld frothers have trouble creating the microfoam desired for lattes or creating a thick enough foam for my favorite beverages. Not to mention, they don’t do anything to get that foam to the proper temperature!

I was recently contacted by DREO, a leader in smart home innovation, about their launch of the DREO BaristaMaker Milk Frother, and I couldn’t wait to try it out! The BaristaMaker is the most professional smart milk frother capable of creating latte art with all types of milk (dairy and non-dairy), delivering barista-quality microfoam at the touch of a button. BaristaMaker also offers multiple frothing settings, allowing you to choose from microfoam, thick foam, and cold foam, depending on your preference and the type of beverage you are making.

DREO is not messing around with this BaristaMaker. DREO BaristaMaker is the culmination of extensive research, patented impeller combo design, and tailored algorithms meticulously developed to replicate the technique of professional baristas. After thousands of simulations mimicking the frothing process of expert baristas in their Beverage R&D Lab, DREO has developed a milk frother capable of emulating the froth quality found in commercial coffee shops, surpassing the capabilities of most traditional, off-the-shelf home frothers with unmatched froth quality and texture.

DREO BaristaMaker Milk Frother will be available on Kickstarter from August 13th, with a Super Early Bird offer of up to 30% off the suggested retail price of $99. If you join the DREO community now, you could win a grand prize worth $3,200! Plus, if you sign up for the BaristaMaker launch on dreo.com, you can now enjoy a $15 storewide discount. On September 15th, the BaristaMaker Frother will be available to the wider public at full price on dreo.com  and more trusted retailers.

I am still trying to master my latte art making with the snazzy BaristaMaker (and am having a ton of fun trying!), but wanted to share a recipe that shows how easily you can make a cafe-quality cafe au lait with minimal effort.

I wanted to try out the BaristaMaker’s blending abilities as well as highlight the Hot Thick Foam option. I’m pretty sure an Ube au Lait isn’t a “thing,” but it’s too pretty and tasty to not share! (Plus, “ube au lait” is super fun to say.)

This Ube au Lait recipe is so simple to make and tastes as good as it looks! Ube is one of my favorite flavors to incorporate into, well, anything I can. If you’ve never had ube before, the flavor is similar to vanilla, with a bit more nuttiness, so it is a perfect complement to coffee.

Ingredients (makes 2 coffees)

  • 1 cup (8 oz) milk of your choice (I’ve used whole milk and oat milk)
  • 1 teaspoon ube powder (paid link)
  • 1 teaspoon vanilla extract or ube extract
  • 1 teaspoon sugar, optional
  • 1 cup (8 oz) freshly brewed coffee (preferably a chicory coffee)

Continue reading Ube Au Lait

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

  • 1/2 cup whole plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 6 garlic cloves, pressed (paid link) or minced
  • the zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons za’atar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

  • 1/2 whole plain Greek yogurt
  • 1 garlic clove, pressed (paid link)
  • the juice of 1 lemon
  • 1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
  • salt and pepper, to taste

Other, for serving:

  • olive oil
  • the juice of 1 lemon

Continue reading Grilled Zaatar Chicken

Homemade Peach Ice Cream

If you follow me on Instagram, you probably noticed that I pick up a student-run CSA share every week from a high school in New Castle, Delaware, which means I have a bunch of fruits and vegetables in my home that need using! (If you’re in the area, definitely check out Penn Farm CSA!)

The last couple of weeks have included beautiful peaches so this week, I knew I had to make a homemade peach ice cream!

This rich and creamy homemade peach ice cream can be made in an electric ice cream maker (paid link). This recipe includes small chunks of fresh peaches as well as the juice of the peaches, so it’s chock full of peachy flavor!

Ingredients (makes 1 quart):

  • 2 cups peaches, peeled and roughly chopped (about 3 peaches)
  • 1 1/2 cups sugar, divided
  • the juice of 1/2 a lemon
  • 6 egg yolks
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Continue reading Homemade Peach Ice Cream

Make Ahead Breakfast Casserole

We hosted friends recently at our house for the weekend. Whenever we have guests, I prefer to do as much of the prep work ahead of time as possible. So it should come as no surprise that I lean on recipes like this make ahead breakfast casserole as a go-to breakfast option when entertaining people for the weekend.

Not only is this recipe super versatile, but you can assemble it entirely ahead of time and then pop it into your oven when ready to eat!

The vegetables and protein in the below Make Ahead Breakfast Casserole recipe are honestly more of a suggestion than a rule; I was using up a bunch of vegetables I had on hand, so feel free to use whatever sounds good to you as well!

Ingredients (serves 8):

  • 1 (10 oz) loaf sourdough bread, cut into cubes
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage, casings removed
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 (16 oz) container sliced mushrooms
  • 1 (6 oz) bag baby spinach
  • salt and pepper, to taste
  • 1 dozen eggs, large
  • 1 cup whole milk
  • 1 (8 oz) bag shredded cheddar cheese

Continue reading Make Ahead Breakfast Casserole

Teriyaki Chicken Wings

Note: I was sent a DREO ChefMaker Combi Fryer for review, which I tested using this recipe for Teriyaki Chicken Wings. All opinions are mine alone. 

I am super late to the air fryer band wagon, but I am kind of happy I held out long enough to instead try a DREO ChefMaker Combi Fryer (paid link)! I am still becoming acquainted with all of the delicious options this appliance has, but I was so impressed with my first test run making these Teriyaki Chicken Wings that I had to share it immediately!

The ChefMaker is described on DREO’s website as “the most professional air fryer for making Michelin-starred meals.” The appliance uses “CombiCook technology” which translates professional cooking methods into intelligent algorithms that allow ChefMaker to become a fully automated master cooking machine that handles temperature, time, and atomization by itself. It also includes a water atomization system that replenishes evaporated moisture and reduces the chamber temperature to prevent food from charring and ensure the core gets evenly cooked.

There are a ton of ingredient-based presets to take a lot of the guesswork out of cooking, as well a three professional cooking modes: Chef Mode (ingredient-based master chef presets), Classic Cook (choosing a cooking style including air fry, defrost, reheat, broil, roast, toast, bake, and dehydrate), and Probe Cook (take full control of cooking temperature to create new recipes).

In addition to the appliance itself, the DREO app includes step-by-step videos for recipes while also tracking the cooking process on your phone.

Sounds kind of awesome, right? I wanted to try the ChefMaker out as soon as possible! Using the app, I found a recipe for Teriyaki Chicken Wings that I miraculously had all ingredients already on hand. I adapted the recipe slightly, but tried to stick to the step-by-step videos as possible to get a sense of the benefit of the app as well.

So let’s get cooking (or ChefMaking)!

Ingredients (serves 2):

Wings and Dry Rub:

  • 6 whole chicken wings
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 2 teaspoons canola oil

Teriyaki Sauce:

  • 1 teaspoon canola oil
  • 3 garlic cloves, minced
  • 1/2 cup teriyaki sauce

Toppings:

  • 1 tablespoon white sesame seeds
  • 1 scallion, green parts only, chopped

Continue reading Teriyaki Chicken Wings

Homemade Coffee Ice Cream

I am having way too much fun making all these different types of ice cream! Homemade ice cream is so SO much better than store bought, and this Homemade Coffee Ice Cream is absurdly delicious!

If you’re a coffee lover like I am, you may have just found your new favorite ice cream.

Ingredients (makes 1 quart):

Continue reading Homemade Coffee Ice Cream

Strawberry Shortcake Whoopie Pies

This recipe for Strawberry Shortcake Whoopie Pies was a result of my desire to bring a different dessert to a gathering with some of my college friends. My friend who was hosting is a big fan of Strawberry Shortcake. That, plus my love for whoopie pies made Strawberry Shortcake Whoopie Pies a no brainer!

These Strawberry Shortcake Whoopie Pies are made of fresh whipped cream and sliced strawberries sandwiched between two vanilla cake-like cookies.

Ingredients:

Whoopie Pies:

  • 1 1/4 cup whole milk
  • 1 tablespoon white vinegar
  • 5 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Other Ingredients:

  • 3 cups strawberries, sliced

Continue reading Strawberry Shortcake Whoopie Pies

Rosemary Grapefruit Prosecco Cocktail

Note: I was sent a bottle of Valdo Marca Oro Prosecco DOC Brut and a bottle of Valdo Marca Oro Rose Prosecco in order to write this post and recipe for Rosemary Grapefruit Prosecco Cocktail. Opinions are mine alone.

I love a simple cocktail that still somehow feels celebratory. That’s where Prosecco cocktails come in! Prosecco tends to be my sparkling wine of choice. A little bubbly always makes everything feel a bit more special, don’t you think?

Later this month, (June 24-30) is National Prosecco Week so I wanted to celebrate a bit early! National Prosecco Week is the largest nationwide celebration of Prosecco DOC. It’s a nationwide campaign that is supported by the Prosecco DOC Consortium. Every year, National Prosecco Week reaches 1,000+ e-commerce, restaurants, and brick-and-mortar stores across the US!

For this Rosemary Grapefruit Prosecco Cocktail, I’m using Valdo Marca Oro Prosecco DOC Brut. Made with 100% Glera grapes and aged for three months using the Charmat method, this bubbly is characterized by a crisp palate and fine effervescence. This prosecco is structured yet bright, making it a beautiful pairing with the woody rosemary and tart grapefruit.

Ingredients (serves 1, multiply as needed):

Rosemary Syrup (makes enough for about 5 cocktails):

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 fresh rosemary sprigs
  • pinch salt

Rosemary Grapefruit Prosecco Cocktail:

  • 2 oz grapefruit juice
  • 1 tablespoon rosemary syrup
  • 3 oz Prosecco (like Valdo Marca Oro Brut)
  • 1 grapefruit wedge
  • 1 fresh rosemary sprig

Continue reading Rosemary Grapefruit Prosecco Cocktail

Homemade Chocolate Ice Cream

So, I’ll be honest. I was actually trying to make a different ice cream than what I ended up with. But this oh so chocolatey Homemade Chocolate Ice Cream is so delicious, it was quite a happy mistake!

My original goal/inspiration was to recreate the now defunct Capogiro’s scuro gelato – the most decadent and beautifully silky dark chocolate gelato. It was my mom’s favorite gelato ever and she’s basically been chasing the high of Capogiro’s scuro gelato ever since they sadly closed in December 2018.

I didn’t quite get to dark chocolate status this round (don’t you worry, that will be a future post!), but I am pretty sure this is the best chocolate ice cream ever.  EVER. Don’t believe me? Try this recipe out for yourself!

Ingredients:

  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 1/4 cups sugar
  • 1 1/4 cups cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

Continue reading Homemade Chocolate Ice Cream

Paloma Cocktail

If you’ve never had a Paloma Cocktail before, you are in for a treat! This 3-ingredient cocktail is a refreshing tequila-based drink perfect for warm weather!

Originating in Mexico, Palomas are sometimes compared to margaritas, but they are really closer to a greyhound, which is made with gin and grapefruit juice.

The Paloma Cocktail is one of the most simple cocktails to make. It is made right in the serving glass so you don’t need any bartending equipment to make it!

Ingredients (makes one glass, multiply as needed):

  • 2 ounces blanco tequila
  • the juice of one lime
  • 4 ounces grapefruit soda (like Jarritos – paid link)
  • pinch of salt
  • garnish: lime wedge

Continue reading Paloma Cocktail

Homemade Peanut Butter Ice Cream

I took a couple of months off from making ice cream but I’m back at it with this awesome recipe for Homemade Peanut Butter Ice Cream!

We adopted a puppy back in December, so we have considerably more peanut butter in our house now to fill his toppl (paid link).

So this recipe, inspired by what I already had in my house, is chock full of peanut butter: peanut butter ice cream swirled with creamy peanut butter!

This recipe is pretty straightforward. You’ll need an electric ice cream maker (paid link) to make this recipe.

Ingredients (makes 1 quart):

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter, divided
  • 6 egg yolks
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

Continue reading Homemade Peanut Butter Ice Cream

Chocolate Smash Cake

My niece’s first birthday is soon, and my sister asked if I would make her smash cake; what an honor!

My sister requested a chocolate cake with chocolate frosting, and as this will be my niece’s first taste of chocolate, I have to make sure it’s tasty with a few more baby-friendly adjustments.

This Chocolate Smash Cake is a fluffy, chocolatey mini cake perfect for (obviously) first birthdays, or for smaller get togethers.

Ingredients:

Chocolate Cake:

  • 3/4 cup whole milk
  • 1 teaspoon apple cider vinegar
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2/3 cup coconut sugar
  • 1/4 cup applesauce

Chocolate Frosting:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup cocoa powder
  • 1 cup confectioners sugar
  • pinch fine salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk, plus more as needed

Continue reading Chocolate Smash Cake

Vegetarian Shepherds Pie

Note: I was sent a review copy of A Return to Ireland by Judith McLoughlin in order to make this Vegetarian Shepherds Pie. Opinions are mine alone.

You may have noticed I have quite a few Irish (and Irish-American) recipes on this blog. I truly love traditional Irish cooking; it is pure comfort food to me.

But Irish food has come a long way from just traditional meat and potatoes, and Judith McLoughlin’s A Return to Ireland (paid link) showcases some beautiful modern interpretations of classic Irish cooking.

As a Shepherd’s Pie fanatic, I was intrigued by a recipe within the cookbook for a meatless version that substitutes a mixture of lentils and mushroom for the traditional ground beef or lamb, and then enhances the traditional mashed potato topping with a mixture of other mashed root vegetables.

The result is a wonderfully hearty and delicious Vegetarian Shepherds Pie!

Ingredients (serves 6):

  • Vegetable Base
    • 6 tablespoons butter (substitute olive oil to make vegan / dairy free)
    • 1 (8 oz) container sliced mushrooms
    • 2 medium onions, chopped
    • 1 leek, chopped
    • 4 garlic cloves, minced
    • 3 ribs celery, finely chopped
    • 1/4 cup tomato paste
    • 2 teaspoons sugar
    • 2 tablespoons soy sauce (or coconut aminos to make gluten free)
    • 2 1/2 cups green lentils
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 bay leaf
    • 6 cups vegetable broth
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
  • Mashed Topping
    • 2/3 lbs celery root, peeled and chopped
    • 2/3 lbs parsnips, peeled and chopped
    • 2/3 lbs carrots, peeled and chopped
    • 1 teaspoon salt
    • 1/2 cup plain Greek yogurt
    • 4 tablespoons butter (or olive oil to make vegan / dairy free)
    • 1 tablespoons fresh parsley, chopped

Continue reading Vegetarian Shepherds Pie

Homemade Cookies and Cream Ice Cream

I love Oreos. They are easily my favorite cookie since childhood, and I used to eat them almost every day as my after-school snack. So, it probably goes without saying that Cookies and Cream Ice Cream is one of my favorite ice creams.

I have no idea why it took me so long to make my own homemade cookies and cream ice cream, but after making this recipe, I don’t think I’ll ever be able to go back to the store-bought stuff!

This recipe for Homemade Cookies and Cream Ice Cream uses just 6 ingredients. Because there are no eggs in this recipe, there is no heating of the milk mixture so it comes together pretty quickly. Note that this recipe does still require you to refrigerate the mixture overnight and churn the ice cream the next day.

Ingredients (makes 1 quart):

  • 3/4 cup sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 sleeve Oreos (regular, not Double Stuf), chopped

Continue reading Homemade Cookies and Cream Ice Cream

Christmas Pinwheel Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

It’s the holiday season which means another cookie recipe inspired by some goodies from OXO! This year, I’m making something a little different for me: Christmas Pinwheel Cookies.

I tend to gravitate toward drop cookies because they are simple, decidedly not fussy, and still delicious! These Christmas Pinwheel Cookies are slice and bake cookies instead, which means you roll them into a log, slice them into equally sized slices, and bake.

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I want to share a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share. This year, OXO sent me a GG Non-Stick Pro Cookie Sheet, a Slice and Bake Cookie Maker, and a Silicone Cookie Scoop & Small Spatula Set (paid links), which is why I decided to share these Slice and Bake Christmas Pinwheel Cookies!

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

On to this year’s recipe: Christmas Pinwheel Cookies!

Ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon red gel food coloring
  • 1 tablespoon green gel food coloring
  • sprinkles for decorating, optional

Continue reading Christmas Pinwheel Cookies

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