Recipe Sunday : Rootbeer

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Preparation for yourself:

To get in the spirit make sure you have your RootBeer BottleCap Earrings from TrishaTrixie

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and your fabulous Steam Punk Inspired Re Constructed Apron (which will be available for purchase after Fashion Show)

Add a Fabulous lip color from Vanity and Glamour Cosmetics and you are all set. If you want to go fancier add any other makeup like Mascara from V and G and it will make you feel fabulous ready to be the RootBeer maker!

Root Beer Recipe

You’ll need these:

  • Bleach, or sanitizers from homebrewing suppliers
  • Large pot
  • Funnel
  • Measuring cups/spoons
  • ultra-fine straining tool (coffee filter, cheese cloth, or clean towel)
  • Plastic bottle and cas (2 Liter, or a few 20 oz)
  • Yeast (ale yeast, champagne yeast, or dry and active powdered baker’s yeast, but not bread-makers)
  • Sugar
  • Flavorings/herbs
  • distilled or tap water devoid of chlorine

Pre-cook tips:

  • Sanitize your supplies. Nothing is worse than spending a few hours with a liquid masterpiece only to find out it smells rank because bacteria clung to one of your supplies. Use up to 1 TBS unscented bleach per 1 gallon water. Soak for at least 1 minute in the diluted mixture and let air dry.
  • United States water supply will have minute amounts of chlorine to clean out city pipes and ward off bacteria. Chlorine can be reduced in tap water by letting it sit in a pot and air out for at least an hour.

Make the wort:

  • 4 boiling cups water
  • 1 TBS sassafras root bark
  • 2 TBS sarsaparilla root
  • 2 TBS dried wintergreen leaves
  • ½ TBS dandelion root (or dandelion tea bag)
  • ½ to 1 cinnamon stick (½ TSP powder)
  • 1 TSP coriander fruit (dried seeds, freshly crushed)
  • 1 TBS raisins (or berries of your choice)
  • 1 TBS hops (or burdock)
  • Optional: 1 dash of nutmeg, allspice, clove, and/or black pepper

I did not use the below ingredients in my first brew, but you can add or substitute these in your wort. The amounts are a starting point.

  • ½ TBS ginger root
  • 1 TBS birch bark, spruce bark, horehound, anise, or wild cherry tree bark
  • 1 TBS licorice root

Bring water to a boil. Simmer ingredients for 1 hour. Hops can be added anytime throughout the cooking process. Check out the temperature effects on the flavor of hop tea. Let wort cool to under 105 degrees F. Strain, and funnel into your bottle.

Post-wort ingredients:

  • 1 C cane sugar*
  • 1 TSP vanilla extract (more if using imitation)
  • 1 TBS honey
  • ½ TSP molasses
  • 1 to 2 TBS fresh squeezed lime/lemon juice (about 1 small lime or half a lemon)
  • Optional: fruit juices

Add your extracts, sugars, and liquids to the bottle. Shake up all the ingredients until dissolved.

Proceed to yeasting:

  • 1/4 TSP yeast (or 1/8 TSP of ale or other yeasts)
  • 1/4 C very warm water (not boiling or very hot)

Let the yeast sit in the warm water for 15 minutes. Afterwards, add this to the bottle, then top off the bottle with clean water until there’s only an inch of space from the cap. The less oxygen in there, the less oxidation (leading to off flavors and smells). But leave just a bit of room for  a foamy head (just like beer) and for fizzing when opening.

Be still and patient:

Let the yeast ferment into soda in a dark place. Or if you are lazy, cover the bottles with your leftover laundry. Wait anywhere from 4 hours to a week, depending on the temperature and complexity of the nutrients. Warm weather indoors will speed up the process compared to a cold house without a heater running. Typical time will be 1-3 days.

When the bottle doesn’t flex under firm pressure, it is ready to permanently toss into a refrigerator to inhibit further carbonation. Any lollygagging after the bottle stops giving when squeezed will only increase your risk of over-carbonation and exploding fluids. After refrigerated, the bottle will need some pressure released. Slowly loosen the cap until a faint noise lets you know the compressed gas is escaping. Let the craft root beer sit in the fridge with the slightly loosened cap. You can drink 12-24 after it has cooled. Be careful not to unscrew the cap too fast on first opening, as you might get overflowing root-beer (after all, it is carbonated soda).

* Tweaking the sugar sources will have a direct impact on the flavor. Experiment with brown sugar, 2/3 c agave nectar, honey, or other sugary substances. Sweet fruit juice can also be substituted for water and part of the sugar contents. Some sugar (glucose, fructose, dextrose, etc) needs to be present for the yeast to work its magic, but you can replace part of the sugar with stevia or other sugar alternative. If you are looking for a sugar-free alternative, you could skip the yeast and use pre-made or force carbonated water, but use a lower quantity of sugar substitute.

This recipe is from Mox and Fodder http://moxandfodder.com/2012/08/01/diy-craft-root-beer-recipe/

Here are some extra links I found about RootBeer Syrup and other related items

Rootbeer Syrup

Non Explosive RootBeer

Learning RootBeer

Gingerale and RootBeer

If you Really want to go simple buy this RootBeer Kit

Recipe Sunday: Guest Post: Lazy Oreo Cupcakes by Trinity

Recipe – Lazy Oreo Cupcakes

Ingredients:

  • 1 boxed white cake (the dollar variety)
  • As many Oreos as you would like
  • Frosting (made from the instructions on the back of a powdered sugar box OR bought)

All throughout High School my friends knew if they asked for something baked (knowing them it was usually cupcakes) they would receive it. It was because of this that I thought about becoming a baker, but that’s a story for another day. One day one of them wanted me to give her an easy recipe for Oreo cupcakes, and since I knew her well I knew I had to go as simple as possible.

  • Prepare your white box cake recipe as directed adding in a bit more water and milk (about 1/4th a cup *LIQUID* measuring cup is my rule of thumb combined NOT each. Each makes it too runny).
  • Crush your Oreos to your desired amount. I go for about 10-15 depending on if I’m trying to stretch the batter for two or three extra people.
  • Mix into batter as you pour into LINED cupcake pan(s) until each cup is a tad over ½ full but not 3/4ths.
  • Bake as for about 10 minutes and then check with a toothpick. If it comes out clean (not sticky and gooey), then they are done. If not place back in over for 2 more minutes checking again with a toothpick.
  • Let cool for 10-20 minutes in freezer (or longer if open air) then remove from pan.

Voila! You have Oreo cupcakes.

I have heard people say that you can buy them in a box without all the extra work. I will still always go this way. I can control how many cookies go in, and since I bought the Oreos I can place whole ones on top as decorations, or just eat them later.

*****You can substitute the Oreos for those awesome dollar store cookies or any cookie that meets your fancy.

Sunday Recipe: Bisquick Box Waffles

Sometimes it is just easier to follow the box recipe and add your own flare at the end.

Here is me follow the Bisquick Heart Smart box recipe and adding my own touches.

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I use my Pampered Chef MeasureAll aka (the Plooper because when you use it the sound it makes goes ploop)

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I like to use Olive Oil

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Adding oil

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Adding Organic Valley milk
But I use 1/3 c water as well and milk and an egg

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For this I use a basic fork to stir it up. This doesn’t hurt my arthritis because its a thin mixture

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I like to use the bowl that  has the pour spout when making waffles. This bowl has measure lines but I don’t use those as I forget what is in the bowl when I do.

Mix it up scrape the sides and pour into waffle area being careful to fill the trays but not over pour

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Great waffles. Moist because of the olive oil. If you want crunchy use regular oil.

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Add strawberries and blueberries for the “yum effect”

And there u go. Yummy waffles.

Until next time,
TRISHATRIXIE
#Apronout

Sunday Recipe Guest Post : Kale Salad by Katie Sullivan

One of my favorite foods in the entire world is Kale. And I’ve only been eating it for a few years now. I discovered it from some of my closet friends who are health and nutrition coaches along the East Coast and in California. Not only is kale an amazing food, but also it has some incredible benefits that make me love it even more. Best news, kale is so versatile! You can use it in salads, pastas, stews, smoothies, and more!

Some of the incredible benefits of kale include:

  • Low in calorie
  • High in fiber
  • Filled with so many nutrients it would boggle your mind such as, iron, vitamin K, calcium, vitamin A, and vitamin C.
  • Considered an anti-inflammatory food
  • Great for cardiovascular support
  • Great for your liver and detoxing your body

If you want more information on how kale is an amazing food, check out this incredible article on the Huffington Post from Drew Ramsey, Assistant Clinical Professor at Columbia University.

One of the other reasons I love kale so much is that it is a substitute for lettuce or spring mixes you can buy at the grocery store. For those of you who don’t enjoy the taste of kale, try adding spices such as Mrs. Dash or even some kind of vinaigrette dressing when you are trying it for the first time!

The recipe I am going to be sharing with you today is my favorite version of a kale salad. This is great meal for either lunch or dinner depending on if you decide to pair it with a lean protein such as chicken or fish.

Ingredients:

  • 6 large kale leaves
  • ½ cup of cherry tomatoes
  • 2 large carrots sticks
  • ¼ cup of chopped red onions
  • Large red pepper
  • Large green pepper
  • Large orange pepper
  • Large yellow pepper
  • 1 medium cucumber
  • 1 cup of quinoa
  • Couple shakes of Mrs. Dash
  • Your favorite dressing

Before prepping the salad, ensure that you wash each of these ingredients thoroughly with warm water.

Preparation:

  • Chop kale leaves into half inch pieces
  • Slice cherry tomatoes as thin as you feel appropriate
  • Chop carrots sticks into small pieces
  • Chop each of the peppers in half (saving ½ for another time)
  • Chop the other of the peppers into small thin pieces
  • Skin and cut cucumber into thin strips
  • Cook quinoa based on directions on the box
    • Boil 2 cups of water, add in 1 cup of quinoa and allow it to simmer
    • Scoop ¼ red onions out of the package

Final Preparation:

Place each of these items into a large bowl. Add in each of the vegetables in whichever order you chose. Once quinoa is cooked, add it into the bowl, along with the red onions, Mrs. Dash, and your favorite dressing, Take tongs and mix up the entire mix. Let it chill in the fridge for about 30 minutes or however long you prefer. Once it is chilled, grab a bowl or a plate and you are ready to eat!! Enjoy!!

Trisha’s Aprons and Jewelry of Choice for Cooking Your Own Kale Salad:

  • Apron: Green and Gorgeous (because kale is the same way!!)
  • Earrings: Stud Angel Wings
  • Necklace: Hourglass Double Ribbon Necklace

By Katie Sullivan

Sunday Recipe: Green Bean Styles

My intern Tiffany Gilbert sent me this Fabulous recipe for Green Beans

I can’t wait till my Green beans outside are big enough to make it. If you have Green Beans or want to go to that thing called a store and buy them, this would be a great recipe.

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I’d wear my Bouquet Apron and my cute little birdie necklace to get in the mood.

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Add a touch of Rouge Artist Intense in Satin Pink to get in the mood and start cooking

MAKE UP FOR EVER - Rouge Artist Intense

Now for the cooking…

 

Green Beans – the way your grandparents used to make them

Need:
One pot
Small whole potatos washed or cut large potatos – leave skin on
Green beans – tips off and popped in smaller pieces
Red onions from garden
Bacon cut into strips
Salt
Water

Cook:
Place bacon in pot, and cook until done. Remove most but not ALL of the grease. Add green beans, potatos, and cut up onion as you add them in. Add enough water (and a pinch of salt) to cover the top of the bean mix. Turn to medium and let cook until done.

This whole recipe is based on preference. The amount shown in the pictures makes enough for a party of 40, with a large bowlful left over. There is no set ratio so if you want more potatos and less beans or more bacon just add to your heart’s content.

Its considered done when the beans are cooked, the potatos are soft but not mush, and you can’t wait any longer to eat it.

Plate it up, season to taste, and devour.

 

Have a great Sunday folks!

Apron out!  Trixie

Recipe Sunday : 4th of July Independence Whip it Good Cake

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I love to make all sorts of Holiday things and this cake is no exception. Super fun and a great and EAsy way to show your 4th of July Spirit.

Ingredients

Original recipe makes 1 – 9×13 inch cake
  • 1 (18.25 ounce) package White cake mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 pint blueberries, rinsed and drained
  • 2 pints fresh strawberries, rinsed and sliced

Directions

  1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
  2. ** YOUR CHOICE** For added fun poke holes in cake after it cools and make up a liquid Jello Mixture Red or Blue and let set to room temp. Then pour over cake
  3. Otherwise just Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
  4. Boy some sparklers and insert into cake right before serving, Light and have a Sparkling Cake for your guests!

If you want some inspirational Trisha Trixie Items to wear, here are some items that might inspire you….

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Stay tuned for more 4th of July, Independence discussion and items this week!!

Until next time,

XoXo

Trisha Trixie