I'm not a big fan of hot coffee or complicated coffee drinks. Instead, I like a huge glass of strong black iced coffee. I drink black iced coffee at least twice a day. So, when I saw that The Pioneer Woman had discovered a method for making a huge vat of iced coffee at home, I took note. You will need a 2 gallon air tight brewing container, some cheese cloth, and a large easy to pour container for the finshed coffee. Aside from the setup, the process is super easy and will change your life for the better.
Fun Fact #1: Tomatoes are my favorite fruit.
Fun Fact #2: I first learned that tomatoes were a fruit watching the two part episode of Full House where Uncle Jesse marries Rebecca Donaldson.
I love tomatoes in every form. As a kid I used to drink tomato juice by the jug and sometimes I bring baggies of cherry tomatoes to eat in movie theatres. When fresh ripe summer tomatoes come into my life I get giddy with the possibilities. Here are some of the ways I plan on eating tomatoes this summer.
Forget everything you thought you knew about muffins. These muffins are a game changer. I made them because I am an old lady who makes banana bread whenever I have a bunch of over ripe bananas. Since I was baking with my 2 year old, I improvised to make banana bread more exciting. We ended up with banana muffins full of chocolate and peanut butter chips. They came out of the oven an hour ago and I still can't stop shoving them in my face.
Peanut Butter Chocolate Chip Banana Muffins
1 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup sugar
1/3 cup butter, melted
1/2 cup peanut butter chips
1/2 cup chocolate chips
Preheat oven to 350 degrees. Grease muffin tins or use paper liners. Sift together flour, salt, and baking soda. Set aside dry mixture.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture and mix until smooth. Fold in peanut butter chips and chocolate chips.
Scoop batter into muffin tins and bake for 25-30 minutes. Muffins should spring back lightly when touched.
Sweet Paul Magazine's Summer Issue is taking over the world. You should really buy an extra copy for your bathroom to impress your friends and relatives with your amazing taste in food and design. It's also free to read online! I am obsessed with ther recipes and styling ideas. I am especially smitten with the concept of their "sandwich cake" which I plan on making this weekend. YOU MUST READ THIS MAGAZINE.
I am a tomato soup addict from way back. Everytime it rains or gets the a little overcast in L.A. I jump at the chance to make grilled cheese and tomato soup. As an adult the canned or boxed soups aren't cutting it for me anymore. This is a more flavorful tomato soup that's become the standard at my house.
Bloghungry's Tomato Soup
1 tablespoon olive oil
1 medium chopped onion
2 cloves garlic, minced
3-4 carrots, chopped
2 stalks celery, chopped
2 (28 ounce) cans crushed tomatoes
3 1/2 cups chicken broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce
Heat oil in a large pot over medium-high heat. Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 10 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
Puree soup with immersion blender, blender, or food processor until smooth.