Thursday, May 30, 2013

Delicious is an understatement

If you've spent any time reading my posts, you'll know that I am a huge fan of anything made with flour. Yeah, I'm hooked, and I think it stems back to my childhood.  You see, I had an amazingly close relationship with my dad and he taught me how to bake bread - no, not with a bread machine...are you kidding me?  Aside from that connection, rest assured that every Saturday like clock work, there's bread baking in the oven at our home. 

I said all that to talk about this scrumptious looking sandwich. I've tried making a lot of different variation of sandwiches, but this one flew off the richter scale big time, and the best part is - it's a new born creation. Full of fresh, healthy ingredients to awaken your taste buds, and provide a full 100% satisfaction guarantee.   

Al-right, don't be fixated with the picture, see the recipe below and go make yourself one; oh, and share your thoughts with me after.
Toasted vegetarian sour-dough sandwich 

What you'll need:
2 slices sour-dough bread
1 tbsp Coconut oil, or margarine or butter
1/2 avocado mashed
3 slices tomato
Old age cheddar cheese (or your preference) 
2 Tbsp cilantro finely chopped
1 thin slice of sweet onion

Putting it together:
Warm frying pan just below medium heat
Apply coconut oil or margarine or butter evenly to the outside of bread
Place the buttered side in heated pan and spread the avocado onto the bread. 
Put the remaining ingredients on top.
Top off with other slice of bread (with the buttered side facing up)
Press down with a spatula, and flip after 2-3 minutes or once the bottom is brown and the cheese begins to melt.
Complete the browning process, remove from pan, slice and devour.

Here's the thing, this sandwich doesn't need mayonnaise or meat to make it yummy. Go ahead give it a try.

To your health and enjoyment!

Tuesday, May 7, 2013

My cinnamon bun saga

I've a confession to make-I have a massive obsession with this breakfast/lunch/dinner/dessert any-time food named cinnamon bun.  Whoever created it is a genius in my books, however, it is not just any ole recipe that does this to me. The cinnamon bun that affects my senses and weakens my knees are the ones that is soft to the touch with multiple layers, a good portion of ooey gooey stickiness sitting at the bottom of the pan; smothered in pecans, or the top with a slight coating of cream cheese icing. 

OK, OK, I know that is enough calories to cover a days' worth of meals, snacks, alcoholic beverages and dessert, but come on, to indulge once per week is so worth the extra lap around the block...make that mmm two? Now, don't post any lecturing comments, cause I'm sure you have your own obsessive indulgence that isn't all healthy either.

My rant today is about trying various recipes to make the ideal C buns, but coming up short, short on ah, everything; from the taste to texture. I've tried four recipes so far, and my big problem is not the dough, but the syrup at the bottom somehow gets observed into the bun, and the finished product is void of any goo. Yes I know I can visit the Laughing Bean Cafe and pick up their amazing C bun, but I want to make my own. If you love to cook and bake you do not give up when a recipe gets an "F" grade, heck no, determination rises to improve and perfect until you are completely satisfied with the taste-just the way you've envisioned it.

Not one to toot my own horn, but I usually "get" a recipe after a few tries...not this one:( , and the worst part about this is, it's a big favourite of mine. I can't shake it, and please don't tell me to let it go.
If you can provide me with any tips or suggestion; especially if you've made this goodness before and it's the cat's meow, then please share, I appreciate it very much.

Tell me about a recipe that has stumped you to a F and how you came back with A grade.

To your health and enjoyment!