Easy Substitutes When Baking

This happens to me all the time, I'm all set to start cooking and realize I've run out of eggs or milk. I've remedies this by keeping powdered milk and vegan egg substitute on hand at all times. Here is an awesome article from tipnut.com that lists substitutes for those things we may run out of.

I've listed a few great tips below, but go here for the full article.

Buttermilk Substitute: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.

Baking Powder Substitute: Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1 tsp baking powder.

Chocolate Squares Substitute: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).

The Lazy Gourmet

One of my new favorite sites is http://www.wisebread.com/. You can see why when you read the article:
Seven Simple Solutions For The Lazy Gourmet
There are some fantastic ideas in this article. I love the towel bar idea. I love to have all my utensils out and ready at my fingertips, so this is such a great idea. I used to have a utensil rail from Ikea in my old place, but have yet to put one up in the new one. I guess it's about time. And the canning jars as blenders, AMAZING. I never would have thought of that.

Brown Derby Grapefruit Cake (or 4 hours and a bottle of wine)

I'm really lucky because my boss cooks lunch for me every day, so not only do I get free food, but I get free, AMAZING food. I don't know many people that get lamb stew or pork with cherries, sweet potatoes and Guinness for Lunch.

When I first started working with her, my husband, boyfriend at the time, said "That's awesome that she feeds you, but does she now how much you eat?" Ass. Anyways, she's also a culinary inspiration for me. She's always going through recipes and offering me copies of whatever she deems best. I often pass on the recipes because, although amazing, a lot are quite fattening and there are things I just don't need to be making.

Yesterday, however, I decided to take home a cake recipe, because sometimes you just need to bake a cake. Because the recipe is copied, I'm not sure where she got it from, but there is half an article attached, some cut off by being copied a few times and other parts continued on other pages. I tried to decipher it and one of my favorite parts in the article is:

"One of the most famous (recipes) was the Brown Derby's grapefruit cake. Owner Bob Cobb conceived it when gossip columnist Louella parsons threatened not to return until he put a non- fattening dessert on the menu. He told his cooks, "Put grapefruit on something, because everyone knows it's slimming."

This cake isn't slimming, just so you know. It's a lot lighter than a few cakes I've made, but it still has sugar, flour, oil and egg yolks, so I don't want anyone thinking this is healthy.


Oh, and did I mention this cake is fabulous. It's also a fabulous nightmare. I will post some tips at the end for fleshing or pithing a grapefruit, because that can be a lot of trouble. That is actually why I titled the post 4 hours and a bottle of wine. It took me 4 hours to make this cake and the pithing took close to an hour and drove me to drink. And I never do cakes like this; that require more than one bowl, lots of whipping, and lots of trouble. It was worth it though because it is a beautiful cake. I think next time I may do a whipped cream topping because the cream cheese is a tad too rich for this feathery light cake.

Brown Derby Grapefruit Cake

Ingredients:

2 1/4 c sifted cake flour ( I used regular flour and it worked just fine)
1 1/2 c sugar
1 T baking powder
1 t salt
1/2 cup vegetable oil
5 eggs yolks
8 egg whites
2 t vanilla
3 tablespoons grapefruit juice
2 t grated grapefruit rind
1/4 t cream of tartar

Directions:

Preheat oven to 325º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.
Add oil, egg yolks, grapefruit juice, and rind. Beat until smooth.
Beat egg whites and cream of tartar separately, until whites are stiff but not dry.
Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.
Pour into 2 greased and floured 10-inch cake pans. Bake at 325º degrees for 45 to 55 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan.

Grapefruit Cream Cheese Frosting

3 eight oz pkgs cream cheese
2 t grapefruit juice
1 1/2 t grated grapefruit rind
1 cup powdered sugar (sifted)
2 grapefruits peeled with pith and membrane removed
*crush 6 sections for frosting and reserve the rest for topping

Let cream cheese soften at room temperature. Beat cheese until fluffy.
Add grapefruit juice and rind.
Gradually blend in sugar. Beat until well blended.
Add crushed grapefruit and blend into frosting.
Frost Bottom layer of cake
Frost top and sides
Garnish with remaining grapefruit sections

I had major problems pithing the grapefruit, it all fell apart. I was able to salvage some so don't make the mistake I did on pithing the grapefruit. Here are instructions on doing it correctly

How to flesh a grapefruit

The original recipe actually used canned grapefruit slices, which I will definitely use in the future. Try this, you'll like it

Wonder Box and Vanilla Beans

For almost every holiday my mother in law sends me an awesome care package. When I was growing up my grandmother used to send these too, filled with toys, games, candies and odd yard sale finds; my parents always referred to them as "wonder boxes." I hadn't received one for more than 10 years, but then I married my husband.

My mother in law has a great eye for things and she seems to know exactly what I like. For instance, this package included new tongs (which I really needed), a citrus zester, a hand towel that perfectly matches the decor of my bathroom, some vegetable seeds, and dried spices. She also put in some sugar free peeps that were surprisingly delicious, but the spices are the reason I'm writing this post.

One of the containers she sent holds 2 Madagascar vanilla beans.

I have never used a vanilla bean in my life. I love vanilla bean ice cream and vanilla bean cake. I mean, come on, how could you not? But since I've only used vanilla extract, I'm a little worried about using the bean itself. I searched for a bunch of recipes, but they were a little mundane and if I'm actually going to use the bean, I want it to be for something reallllllly tasty.

So, I was looking for a really tasty recipe and what caught my eye instead, was an article on making your own vanilla extract. And it uses VODKA. If there's Booze, I'm so in.

Thanks to KitchenProject.com for the full recipe and step by step instructions:

How to Make Vanilla Extract

Ingredients:2 Cups (16 oz.) vodka You may also use Brandy, 6 Vanilla Beans
You can easily cut this recipe in half and use 3 vanilla beans and 1 cup of vodka, brandy or rum.
You can use any kind of bottle you want, but I do recommend glass.

Cut the vanilla beans the long way with a scissors except the last inch. This way the bean stays intact.

Pour the vodka into the container you will be making your extract in. Here you see a quart mason jar.

I like to use clear glass, so I can see how the extract is developing. The darker it gets the stronger the extract is. There is no exact time that the extract is done. I like to wait at least 8 weeks.

Put the cut beans in the vodka and push them down until they are completely covered. They usually won't go down completely on their own as you see in this picture, so they need to be pushed down even farther.
Cover the vanilla extract and let it sit in a cupboard out of the light. You will start to taste some vanilla flavor even after a few days. How long you let it sit is how potent your vanilla extract is.

After 8 weeks the vanilla extract has the nice amber color and I am pouring it into small bottles for gifts.
I like to put a vanilla bean in each bottle. This way the extract will keep gaining in flavor and you can tell them that by adding a little vodka when it is halfway used up will replenish your supply of vanilla. It will dilute it for a while but it will regain strength quickly.
Some people will add some simple sugar syrup to the extract to sweeten it. . This is what they do in most commercial varieties so it has a nice sweet aftertaste. I like to use a little dark rum in my extract instead.
(1 teaspoon per cup of vodka)

How to Dry Herbs In the Microwave

It's actually really easy and all you need is paper towel and a plastic baggie or air tight container. Last week when I was cleaning my oven I found some bay leaves I had dried in my lower oven a few months ago and totally forgot about. I wouldn't have forgotten them had I used the microwave. And now they're useless, damn it! Oh and using the microwave for 3 minutes uses much less power than having your oven going for 4 hours.

Here's the full article via tipnut.com:
How to Dry Herbs With a Microwave

Basic BBQ Tips

Here's an oldie but a goodie from The Onion

*Marinate your ribs in bourbon before barbecuing. The best way to do this is by pouring the whiskey down your throat.
*One safety tip to keep in mind while barbecuing is that you should never, ever light your house on fire.
*It's important that you choose the right kind of fire for grilling meat. Class D magnesium-based fires are not the right kind of fire for grilling meat.
*Whatever you do, don't shout the phrase "Johnsonville brats!" at the top of your lungs. Don't let your neighbors do that, either.
*Do you have an entire set of tableware designed with a playful, summery watermelon-slice theme? Well, isn't that adorable. Let me see that spoon! Even the spoon is a little watermelon. Honey, come here and look at this spoon.
*Don't forget to repeatedly baste your cooking pork in barbecue sauce, which will "mask the spoiled taste."
*The endangered Cebu cinnamon tree of the Philippines is the best firewood for grilling. Use anything less, and you might as well be cooking your food on top of smoldering raccoon shit.
*For optimal flavor, raise your own animals, make your own charcoal, and distill your own vinegar. For passable flavor, head on down to Smokey's Ribs & Things out by the airport.
*When barbecuing veggie burgers, be sure to tie your long hair back. That will keep it away from the flames, you stupid hippie

Garden Trellis For Small Spaces

My back yard is a good size but I have a small garden area and just today I was struggling with the issue of what vegetables to plant to make the most of the space I have. I happened upon this little tip at tipnut.com. If you lack horizontal space go vertical with a vegetable trellis! Such a great idea, I'm totally gonna get started on it this weekend.

Substitutions

So I have a specific idea about what I want for dinner and I don't have ginger...not even dry (which I'll have to pick up.) So I found a great blog, Raw Test Kitchen, that has a list of substitutions for all kinds of stuff. Thanks dude!!!


1 whole vanilla bean = 2-3 teaspoons of vanilla extract

1 stick cinnamon = 1/8 to 1/2 teaspoon ground cinnamon

1 teaspoon ground allspice = 1/3 teaspoon each (equal parts) ground cinnamon, ground cloves and ground nutmeg


1 tablespoon fresh basil leaves = 1 teaspoon dried basil leaves

2 tablespoons chopped fresh celery = 1 tablespoon dehydrated celery flakes


1 tablespoon pumpkin pie spice = 1-3/4 teaspoons ground cinnamon, blended with 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves or ground allspice and 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves = 1/2 teaspoon ground allspice

1 medium clove garlic = 1/8 teaspoon garlic powder

1 medium clove garlic and 1 teaspoon salt = 1 teaspoon garlic salt

1 teaspoon finely chopped fresh ginger = 1/4 teaspoon ground ginger

1 tablespoon fresh herb leaves, chopped = 1 teaspoon dried herb leaves
(leafy green herbs, such as basil, cilantro, dill, oregano, parsley, tarragon, thyme)

1 medium onion, chopped = 1 teaspoon onion powder

1 tablespoon fresh oregano leaves = 1 teaspoon dried oregano leaves

1 teaspoon dried marjoram leaves = 3/4 teaspoon dried oregano leaves

1 tablespoon fresh parsley = 1 teaspoon dried parsley leaves

1/4 teaspoon cayenne pepper = 1/2 teaspoon ground red pepper

Basil substitute with Oregano or thyme

Chervil substitute with Tarragon or parsley

Chive substitute with Green onion; onion; or leek

Cilantro substitute with Parsley

Italian Seasoning substitute with a blend of any of these: basil, oregano, rosemary, and ground red pepper

Marjoram substitute with Basil; thyme; or savory

Mint substitute with Basil; marjoram; or rosemary

Oregano substitute with Thyme or basil

Parsley substitute with Chervil or cilantro

Poultry Seasoning substitute with Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Rosemary substitute with Thyme; tarragon; or savory

Sage substitute with Poultry seasoning; savory; marjoram; or rosemary

Savory substitute with Thyme; marjoram; or sage

Tarragon substitute with Chervil; dash fennel seed; or dash aniseed

Thyme substitute with Basil; marjoram; oregano; or savory

Allspice substitute with Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves

Aniseed substitute with Fennel seed or a few drops anise extract

Cardamom substitute with Ginger

Cinnamon substitute with Nutmeg or allspice (use only 1/4 of the amount)

Cloves substitute with Allspice; cinnamon; or nutmeg

Cumin substitute with Chili powder

Ginger substitute with Allspice; cinnamon; mace; or nutmeg

Mace substitute with Allspice; cinnamon; ginger; or nutmeg

Nutmeg substitute with Cinnamon; ginger; or mace

Saffron substitute with Dash turmeric (for color)