How to Cut Pineapple...the right way!

Did you know there's more than one way to cut a pineapple? Odds are, you're doing it wrong. And so was I.

Instead of ineffectively attempting to explain how to do it, watch this video. It starts off slow, but wait until 1:40 when your mind will be blown:

I used to pass buy whole pineapples at the grocery store (even on special!) because it always felt so wasteful to buy one and throw what felt like at least half to two-thirds of it away. At the same time, the precut stuff is too expensive to justify.

I did a test using the "right" method of cutting a pineapple and calculated the cost per pound of the pineapple when cut by hand. My original pineapple was on special for $0.99/lb and I determined the price of the cut-by-you pineapple to be $2.50/lb. Compare that to the $4.99/lb at several grocery stores in the area! I'm definitely more likely to buy one as a special treat once in a while knowing how to cut it and the "real" price per pound.

DIY bonus: With proper planning, you can make tepache - a lightly fermented pineapple drink - with the leftover rind and core of the pineapple. (I found a recipe in this book from the library, though there are similar ones online)

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finished project: chocolate stout cake

It took almost two years, but I finally got around to baking something on my list: chocolate stout cake. I originally spotted this recipe a while back, bought the Guinness, and then neglected to make any movement on the project. Just a few days ago I found another recipe for the cake and coincidentally had everything I needed to make it. Off I went! Cracking open that beer this morning (for the cake, not drinking!) felt very satisfying in that I finally finished what I set off to do so long ago.

I baked my stout cake in an 8 inch springform pan and enjoyed a nice slice tonight after dinner. Was it worth the wait? YES. Moist and rich, it was satisfying even to a non beer fan like myself. Most will make its way to the freezer and be enjoyed for many weeks to come.

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Pizza...at the table!

My new favorite way to serve pizza: straight from the cutting board at the table!

As someone who doesn't own a pizza cutter, I've taken to cutting my pizza on a wooden cutting board, from which it was a natural progression to take the board straight to the table to serve. Works great because everyone can just dig in and get what they want, grab an extra slice or two, all without getting up. Granted, this does make it easier to stuff yourself, but that's why the salad is served along side at the table as well, right?

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Oatmeal Balls

I originally found this recipe on Pinterest for a no-bake energy ball. It's not a new concept, really, but they looked so good I had to make them. I call them simply "oatmeal balls" and always have a batch in the fridge. Makes for a great snack or treat post lunch, especially when made with chocolate chips.

Oatmeal Balls

Ingredients

• 1 C rolled oats
• 1 C unsweetened shredded coconut
• 1 C mix-ins (chocolate chips, dried fruits, nuts, etc.)
• 1/2 C fresh ground flaxseeds (or wheat germ, oat bran)
• 1/3 C honey
• 2 tsp. vanilla extract

Method

1. Combine all dry ingredients in a bowl, then add the wet ingredients and stir until mixed well. If the dough is too thick or won't stick together, try adding a touch more vanilla or honey.
2. Chill in fridge for about an hour. Any longer and the mixture will dry out and become difficult to mix.
3. Roll into 1-inch balls. Refrigerate until ready to serve.

Makes 30-35.

The best part of this recipe is the flexibility to the point where it's not really a recipe, but more just a method. The mix-ins can be switched up (I'm quite particular to the rather dessert like combo of white chocolate and dried cranberry) and the nut butter swapped for allergies or personal taste. Infinite possibilities!

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Almond Flour Waffles

I love making and eating waffles but almost never get around to doing it. This week I found a recipe for Almond & Yogurt Waffles which sounded good enough for me to whip out the waffle iron for a batch. For mine, I used fresh ground almond flour and added a couple teaspoons of vanilla with the wet ingredients.

The waffles have a hearty, rustic feel to them courtesy of the almond flour, but it goes quite nicely with a little butter and some maple syrup, YUM.

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Banana Cake

When I heard Momofuku had released a baking cookbook (momofuku milk bar), I had to check it out from the library. I love Momofuku for their compost cookie recipe and was curious to try out something new. Of all their recipes, Banana Cake seemed most accessible, plus I had super ripe bananas ready to be used! I made the recipe by weight, not wanting to dirty several measuring cups and spoons along the way. I also made a couple substitutions, my version below.

Banana Cake

Ingredients

• 85 g butter, softened
• 200 g sugar
• 1 egg
• 110 g buttermilk
• 20 g coconut oil, melted
• 2 g vanilla
• 225 g (about 2) ripe bananas
• 225 g all purpose flour
• 3 g baking powder
• 3 g baking soda
• 2 g salt

Method

1. Preheat oven to 325 degrees. Spray a baking pan (approx. 9" x 11" works).
2. Cream butter and sugar until fluffy and light in color. Add the egg and mix completely.
3. In a separate bowl, combine the buttermilk, oil, and vanilla, then slowly add to mixer. Mix at medium speed for about 5 minutes, until fluffy and fully incorporated.
4. Add banana at low speed.
5. Add remaining ingredients on low until just incorporated.
6. Pour the batter into the prepared pan, smoothing out the surface and tapping on counter to remove any air bubbles. Bake for 25-30 minutes, until cake is puffy and an inserted toothpick comes out clean. Let cool before slicing.

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Baking by Weight

Helpful site for baking by weight!

http://www.kingarthurflour.com/recipe/master-weight-chart.html

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Almond Milk

I've gotten into homemade non-dairy milks as of late, first it was pecan milk, then coconut milk, and now I'm at almond milk. After some hesitation, I recently bought a nut milk bag. Previously I had used a sieve to strain out the pulp, but even that leaves you with a slightly grainy texture, so I decided to take the plunge.

The thing I love most about using a nut milk bag is the speed. The one I purchased suggested using your hands to squeeze out the liquid from the solids which is much quicker, and releases more liquid in my opinion, than simply allowing the liquid to drain on its own (as I had been doing with the sieve method). Not to mention, the nut milk bag yields a much creamier milk.

Almond Milk

1 cup raw almonds

water for soaking

4 cups water

1/2 vanilla bean

3 pitted dates

1. Place the almonds and soaking water in a large bowl for 8 hours or overnight.
2. Drain and rinse the almonds well. Combine almonds and remaining ingredients in blender, blend until smooth.
3. Place nut milk bag over a bowl or storage container, then pour blender contents into the bag. Allow milk to strain for several hours or squeeze the bag by hand to extract the milk.

Stays fresh for 2-3 days, if you can hold onto it that long!

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Mindful Eating (Article)

http://www.nytimes.com/2012/02/08/dining/mindful-eating-as-food-for-thought.html?_r=2&pagewanted=all

This is something I really want to try out. Even as I was reading this article, I was drinking a smoothie and realizing how very little attention I pay to the food I am eating. I end up missing out on the tastes and textures, the care and attention that went into harvesting and preparing the ingredients before me.

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Cookie Troubleshooting

Homemade cookies can be challenging. Sometimes your standby favorite cookie recipe(s) can be finicky, who's ever baked a batch and been disappointed when they were too flat or browned too much? Not to mention when trying out a new recipe, it's difficult to know whether the results will be worth it.

I stumbled upon this website which troubleshoots 10 cookie problems and how to correct the issue! (Scroll down to the "Problems" section.) Of course, by the time you've reached many of these results, it's too late to salvage that batch of dough, but at least you'll know for next time. Time to make a batch of cookies!

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