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Showing posts from December, 2012

coconut breakfast quinoa

I've been on a total quinoa kick lately. It started with that quinoa fried rice, and I've been hooked on this super-food grain ever since. 


Overnight oats are one of my staples during the school week, they can be prepared at night and devoured in the morning.  They keep me full of energy all morning so that I can search for my gym clothes and take my math quizzes without having to stop at the vending machine. 


Quinoa is a wonderfully nutty, crunchy alternative to classic oats, plus it's loaded with protein. That means that I can substitute my usual Greek yogurt for something even creamier and delicious: coconut milk.  The rich, creamy, coconutty milk seeps into the fluffy quinoa overnight, along with some chia seeds. Now that's something to wake up for!  Since winter break started, I've been waking up at 10:30 and staying up until 2:00. I just realized that school starts on Wednesday... but I have faith that this quinoa will lure me out of bed despite the fact that…

best of 2012

2012 was a huge culinary milestone for me. The end of this year has me feeling quite nostalgic -- I finished freshman year, I started track and field, I successfully whipped my first meringue.  This year will always be remembered, as Cannella Vita was founded in 2012, and since has become such a precious part of my life.  Although I know I will have a blast doing new, crazy things with my Kitchen Aid in 2013, I want to take a moment and remember all of the sweet kitchen victories I had this year.  I am going to share with you the seven most popular posts of 2012, as well as the seven most delicious and underrated posts of the year (that should really get some attention in 2013!).  With love,
Erica

The Seven Most Popular Posts of 2012 Morning Buns
Oreo Cheesecake Brownies Pumpkin Spice Bread

Carrot Cake Pancakes

Nutella Pretzel Brownies Lemon Blueberry Sunshine Cake
Soft, Salted Caramels

The Seven Most Deliciously Underrated Recipes of 2012
Peach Cobbler Ice Cream
This was the first time I made…

instarecipe: quinoa fried rice

I have a confession.
Sometimes, I throw together amazing recipes... and I gobble them up before I can grab my big old DSLR.  I'm sorry, I can't help it.  When I go back and try to recreate them for you all, I can't remember what I did, and I end up not sharing my new culinary discovery. :(
Those of you who follow me on Instagram know that I am Instagramming 24/7 -- updating you all on  my socks, my dog, and my new nail color.  From now on, I'm also going to Instagram my spontaneous culinary creations so that I can share them with you all before I forget.
Lets start with lunch.
We just got back from vacation a few days ago, and the kitchen is still quite sparse.  We had egg whites, quinoa, and a bunch of frozen veggies.
Fried rice brings back elementary school memories for me. My mom would make it for me at least twice a week with salami and egg.  That flavor combination will always have a special place in my heart.
Today, I made a healthier and more grown-up version o…

peppermint mocha affogato

Affogato is the ingenius dessert that melds creamy gelato with warm espresso.  The contrast between the hot and cold and the bitter espresso and the sweet cream makes affogato otherworldly. In my opinion, the best part of this dessert is the little, creamy puddle of coffee milk that forms in the bottom of the bowl.  It reminds me of the coffee cabinets that my dad always gets in Rhode Island.

I have to admit the first time I heard of affogato was at Starbucks, when they offered to make my mocha coconut frappucino "affogato style" (with a shot of espresso poured over top).  However, the first time I had real affogato was this past summer at the Sunflower Cafe in Sonoma, CA.  It was perfection. 

The basic recipe is as simple as it gets: pour some espresso on ice cream -- however, the possibilities for variations are endless.  Different drinks, different ice creams, different ratios, different toppings... you get the idea.

I was skimming Bon Appetit and came across a recipe …

how to: peppermint mocha ice cream

Ever since I discovered Kevin and Amanda's method for making homemade ice cream without a machine, I've been hooked.  I've made Twix Fudge Swirl, Apple Pie, Coffee, and some knock-your-socks-off Peach Cobbler Ice Cream.  Since I just made my croissant "how-to" (and am currently obsessed with making gifs), I decided I'd do a photo tutorial on how to make homemade ice cream, because everyone should know how incredibly easy and delicious homemade ice cream is!
This time, I made peppermint mocha ice cream.

Whip the heavy cream to stiff peaks…


Pour condensed milk into a separate bowl,


Add in some melted butter,

S
Some crushed candy canes,


And some chopped dark chocolate too.


 Finish with 1 tablespoon instant coffee, 1/2 teaspoon peppermint extract, and 1 teaspoon vanilla.


Fold it all together...


Pop it in the freezer for a few hours...

Take it out and enjoy the creamiest, most delicious ice cream ever.  Doesn't that look good? The possibilities are endless!


Wi…

linzer stars

I know it's after Christmas, but I still have a ton of holiday recipes that I want need to share with you all.  And even though Christmas is over, the holiday spirit isn't over! Right guys?! We've still got New Years... and heck, we've still got Groundhogs day!  In my opinion, even a Thursday is worth celebrating with cookies... especially these lovely little star shaped jam filled ones.


This star shaped cookies look so festive, and so professional.  I added these to my holiday cookie assortment and they definitely added the visual appeal that even the most decadent brownie can't attract. 


I made mine with my favorite Bon Maman Raspberry Jam.  But you could even fill yours with an assortment of jams if you want to be fancy like that.


So if the post-Christmas blues are getting you down, turn up some music, grab some friends, whip together a batch of these uber-Christmas-y star shaped cookies, and relive Christmas all over again!

With love,
Erica
Ingredients
1 1/2cup…

how to: croissants

I received a request on my recipe for butter croissants to do a photo tutorial.  I have to admit, the recipe can look quite daunting when printed in black and white (almost as daunting as the history outline I should be writing now).  But I have made croissants numerous times using this technique and every batch has been golden, buttery, crunchy and delicious.  In fact, I think croissants are easier (there I said it) than making regular yeast bread.  The dough proofs overnight in the fridge, and I don't have to worry about all the yeast-y terrors that come along with counter-top rises.

This is my very first photo tutorial, so bear with me. (I even used some gifs... ohhh so fancy)


I decided to do my tutorial in black and white because:
a) the light in my kitchen is horrendous at night
b) it looks kind of vintage-y and Parisian, you feel?

I hope this tutorial makes the joy of croissantery (is that a word? now it is.) more accessible. There is no satisfaction greater than biting int…