Mango Lassi

I got a crock-pot for Christmas and I made curry in it last night, using it for the first time. Unfortunately the curry got devoured by the pigs in my family before I could capture it as well as the homemade naan I made (though I have made that before and posted a picture in here before). So I was on this whole Indian food thing. I traveled to India two summers ago for one of the best experiences of my life and have continued by fascination in the culture through my taste buds. And because I just recently watched the movie Slumdog Millionare, I was intriqued once again to experience a part of the culture.

I bought a Cooking Lite magazine yesterday and one of the recipes was for a mango lassi. YUM! I added more mango than the recipe called for because it was tasting more yogurty than mangoey. And I would also be inclined to Americanize this recipe completely and add other fruits to the mix. It's basically a delicious smoothie.

Mango Lassi

Ingredients

3 ripe mangoes, chopped up

3 cups Greek-style yogurt

1 cup 1% milk

3 tbsp sugar

pistachios

cardamom

Directions

1. Combine the mangoes, yogurt, and milk. Blend together.

2. Blend in the sugar.

3. Pour into glasses and top with several pistachios and a pinch of cardamom.

*makes 6 servings*

Cook Book Giveaway: Rachel Ray

Because unfortunately Suzanne never got back to me with a way to contact her, I chose a new winner. Congratulations jnmacdonald! In the future for giveaways I won't be counting people's entries who fail to provide me with a way to contact them. Only fair.

Pomegranate Muffins

One of the classes I'm taking this quarter is a photo class. For our final project we had to create a book of 10 cohesive images. I decided to create a cookbook of things I've baked, since that seems to be my forte lately. At first the project was so much fun, because I got to bake, but then it became kind of dull because that's all I did.. was bake. And it wasn't even baking for fun anymore, I was baking because I had to get a certain number of pictures taken.

Anyway, this is one of my photos. The first thing I baked for this project was the pumpkin cheesecake, which I've already put in here. This was my second attempt. I had never worked with pomegranates before, and while difficult to get the seeds out, it was worth the hunt! Yum!

Pomegranate Muffins

Ingredients

1/2 cup pomegranate seeds

2 cups flour

3/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 tbsp grated orange peel

1 cup milk

1 egg

1/3 cup butter, melted

Directions

1. Preheat oven to 400 degrees. Grease a muffin tin.

2. In a bowl mix flour, sugar, baking powder, and salt. Stir in orange peel and pomegranate seeds. Make a well in the center.

3. Whisk together milk, egg, and cooled butter. Pour liquid into well and stir until batter is moistened and ingredients are evenly mixed.

4. Spoon batter into prepared muffin cups. Sprinkle tops with sugar.

5. Bake for 15 to 20 minutes or until lightly browned. Let muffins cool for 10 minutes before removing.

ALSO!!! Suzanne! I still need your email address. If in a few days I haven't heard from you the random number generator is going to select a new winner of the Guy Food Cookbook!

Cookbook Giveaway: Rachel Ray

So number 82 was the winning number according to the random number generator! Suzanne has won the cookbook and posted the following:

MMmmm I like the sound of these.http://www.rachaelraymag.com/recipes/appetizer-side-dish-recipes/creamed-spinach-toppers/article.html

The creamed spinach toppers do look delish! My mouth is watering just looking at it.

Unfortunately however, Suzanne, you didn't leave your email address! Please either comment back here with your email address so I can get your information to mail you the book. If after a week I don't hear back I'm going to have to pick a new winner.

Anyway, congrats!

Cookbook Giveaway!

This month I have another cookbook to give away: Rachel Ray's "Guy Food" Top 30-30 minute meals. Whether you're cooking a meal for your significant other and want to make him something delicious, whether you're a guy yourself loving to cook, or whether you're a lady who loves the traditional 'guy food' (because hell, I know I do!) now's your chance to get your hands on this book FOR FREE!

Of course though, there will be just one catch. It's nothing hard, but I need something to make you qualify to win this book! Go to Rachel Ray's website and find one recipe you absolutely want to try - something you find innovative and creative. Leave the link to the recipe in a comment along with your email address (so if you win I can contact you). On Tuesday December 2nd (my 22nd birthday!) I will choose a winner using a random number generator. The winner will receive this cookbook in the mail!

*EDIT* If you fail to follow the rules and pick a recipe, your comment will be deleted and you will not have a chance to win the cookbook, because apparently you didn't read. If you failed to provide an email address, I hope you continue following this so if you win I can get in contact with you!

Pumpkin Cheesecake

Unfortunately this year I won't be able to spend Thanksgiving with my family. A horrible phenonmena called BLACK FRIDAY exists and those working in retail know all too well how hectic life can get on that day. My boss has the whole crew scheduled to work that day, with no chance of having it off. Because of that, I am not able to go with my family to Southern California to visit more family and celebrate the day of thanks. So I went home this weekend and we did a pre-Thanksgiving together. I'm going to be so sick of turkey next week.

Anyway, I really hate pumpkin pie, so I decided to take charge of dessert and made a pumpkin cheesecake. It was so delicious, so filling, so rich.

Pumpkin Cheesecake Recipe

Ingredients

1 1/2 cups gingersnap cookie crumbs

3/4 cup ground hazelnuts

3 tablespoons brown sugar

6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened

1 cup sugar

1 1/2 cups canned solid pack pumpkin (I used fresh)
1/2 cup heavy cream

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 eggs

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

3. With an electric mixer, beat cream cheese and sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Cookbook Giveaway: Cookbooks Year-Round

Allyson has won the cookbook through a random choice by a random number generator!

Allyson's favorite holiday is Christmas and she thinks a chocolate cupcake with peppermint frosting would be absolutely suitable for the holiday. Now Allyson has a cookbook which has seasonal and holiday cakes, so she can make all the Christmas cakes she wants!

You all had the most amazing ideas on what you would do with your cupcakes. I'll have to try to make a lot of them!

Keep your eyes out - I will have another giveaway come December.