January Favorites: Lifestyle.

A list of all the things I loved in January! xo FASHION Heart Sunglasses. Lacy gifted everyone these at her bachelorette party and they are so fun and so cute. I can’t believe how many compliments we get on them – and they are even more fun for valentine’s day! THE AMAZON COAT. Yes. I […]

The post January Favorites: Lifestyle. appeared first on How Sweet Eats.

january favorites

A list of all the things I loved in January! xo

FASHION

Heart Sunglasses. Lacy gifted everyone these at her bachelorette party and they are so fun and so cute. I can’t believe how many compliments we get on them – and they are even more fun for valentine’s day!

THE AMAZON COAT. Yes. I did it. I bought it. Lacy got it for Christmas (after we had deliberated it over it for a year+) and the minute I saw it on, I just about it. It is so, so, so cute. And ridiculously warm. I absolutely love it. She got the green, I got the navy.

Love Script Earrings. I have these in gold and they are my new favorite earrings. Cutest!

Flourish pullover. I bought this was a christmas gift card and I am OBSESSED. The color is so gorgeous and it’s just so flattering. It’s slightly more cropped that I love, but it’s not too bad, plus it’s banded on the bottom and sort of blouses over. It’s so cute!

FOOD

My turkey taco stuffed peppers. No lie, I probably make these once a week. We love them so much.

B Powered Superfood Honey. I’ve been using this in my overnight oats and I love it! I’ve put it on a few yogurt bowls too.

Compartes Coney Island Waffle Cone Chocolate. OMG. Some of the best chocolate bites ever. Just try it!

MEDIA

Regretting You. It was by far my favorite book of January (and really the last few months!).

Brooks and Dunn Reboot. I don’t know how I missed this album last year. Most of you know that I never was into country music until I got to college, so I missed a lot of the early artists that Eddie loved and grew up with. I am OBSESSED with this album – the mix of their songs with the newer artists I love. It’s so good.

HOME

Barefoot Dreams Frozen 2 Blanket. Okay so I bought this for Emilia but we’ve all basically stolen it. You know these are our favorite blankets on earth and this one is just so cute!

Milk + Oatmeal Hand Soap. I am in LOVE with this scent. I bought it in the candle and bubble bath too. It’s like a warm, creamy, comforting scent but it’s not sweet. It reminds me of an almond oatmeal soap my grandma used to buy.

Vanity Organizer. This has changed my toiletry game in the bathroom closet. It’s the most useful piece of organizing equipment I have (ha!) – my (soon to be) SIL got it for me for Christmas and I just love it.

[none of this is sponsored, i just love to tell you what i love every month! there are a few general affiliate links above! xo]

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Spicy Tempeh Crumble Bowl

A riff on one of my favorite recipes in Andrea Nguyen’s Vietnamese Food Any Day – a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.

Continue reading Spicy Tempeh Crumble Bowl on 101 Cookbooks

Today’s recipe is a riff one of my favorites from Andrea Nguyen’s most recent book, Vietnamese Food Any Day. It’s a caramelized tempeh crumble, the sort of thing that immediately becomes the best component in your rice bowl. If you’re on the fence about tempeh, this is the place to start.

Spicy Tempeh Crumble Bowl

What is Tempeh?

Tempeh is a fermented whole food, soy-based, and much loved in traditional Indonesian culture. To make tempeh, soybeans are soaked, partially cooked, combined with a starter, and then spread into a layer to allow fermentation to take place. A lot goes on at this stage, and you can read a more detailed play-by-play about tempeh production here. Soybean tempeh is most common, but other variations are also available. You also might see tempeh combined with other power ingredients like flax, or other grains.

Andrea acknowledges that tempeh isn’t a traditional Viet ingredient, but she uses it in banh mi, pho, and crumbles like this one to mimic meat, “when crumbled into small pieces…tempeh absorbs the seasonings well and fries up nicely.”
Spicy Tempeh Crumble Bowl

Why Tempeh is such a Power Food

Tempeh is widely considered a powerhouse ingredient because it is rich in a good range of nutrients. It also weighs in nicely on fiber, antioxidant, and protein fronts. Add to that the fermentation factor (basically, the fermentation helps with nutrient absorption, and digestibility) and you have a food that is working for you, not against. A lot of people like to substitute tempeh in place of something meaty. For example, this tempeh crumble might take the place of a pork crumble. Here’s where you can find more tempeh recipes, and I also like this list of tempeh benefits on McKel’s Nutrition Stripped Site. More tempeh in 2020!

The Tempeh Crumble recipe

In Andrea’s version she uses 1/2 cup of chopped lemongrass. The lemongrass adds beautifully fragrant citrus notes, and is one of my favorite flavors. That said, the times I was in a hurry to make dinner, I found myself skipping out on the 1/2 cup of chopped lemongrass (the lemongrass in my yard is crazy tough) and repeatedly making this shortcut version. It uses serrano chiles and extra green onions – still really tasty, just quicker to throw together.
Spicy Tempeh Crumble Bowl

Ways to Use the Tempeh Crumble

Here (above) you see the tempeh crumble as a component in a rice bowl. The basic components are rice and the tempeh crumble plus what ever is on easy and on hand in the refrigerator or pantry. I grabbed peanuts, some garden lettuces, cucumber, pickled carrots, and avocado. They’d also be great on these Vegan Nachos, in these Garlic Lime Lettuce Wraps, or in place of the tempeh in this Taco Salad.

Continue reading Spicy Tempeh Crumble Bowl on 101 Cookbooks

The Most Popular Recipes in January

Want to know what the most well-loved recipes for the month of January were? You know the ones: the recipes our Simply Sous Chefs (that’s you!) have been cooking, sharing, and talking about nonstop. Read on to see what made the cut! Continu…

Want to know what the most well-loved recipes for the month of January were? You know the ones: the recipes our Simply Sous Chefs (that’s you!) have been cooking, sharing, and talking about nonstop. Read on to see what made the cut!

Continue reading "The Most Popular Recipes in January" »

Simply Recipes Healthy Eating Resources

You finished the January Reset Challenge. Now what? Here’s your ultimate guide to the recipes, resources, and products you may like to revisit all in one spot! Continue reading “Simply Recipes Healthy Eating Resources” »

You finished the January Reset Challenge. Now what? Here's your ultimate guide to the recipes, resources, and products you may like to revisit all in one spot!

Continue reading "Simply Recipes Healthy Eating Resources" »

Killer Guac (three ways!)

How to make Killer Guac – three different ways! Traditional Mexican Guac,  Japanese Furikake Guac and Middle-Eastern Guac.  Healthy, vegan and gluten-free, this appetizer is fun to make and sure to please.  Hi friends. I’m so excited for yo…

How to make the most delicious Guacamole-3 different ways. (Traditional, Furikake and Middle Eastern!)Guac never be boring again! Vegan, gluten-free and healthy. #guac #furikake #guacamole #guacamolerecipe #avocadodip

How to make Killer Guac – three different ways! Traditional Mexican Guac,  Japanese Furikake Guac and Middle-Eastern Guac.  Healthy, vegan and gluten-free, this appetizer is fun to make and sure to please.  Hi friends. I’m so excited for you to try these 3 variations of Killer Guac (my husband’s naming) that will get your creative...

The post Killer Guac (three ways!) appeared first on Feasting At Home

This One-Bowl Chocolatey Sponge Cake Looks Like It Came From a Bakery

On your mark, get set, bake! Food52 contributor and Great British Bake-Off contestant, Chetna Makan, is here to give us the lowdown on the kind of food she makes at home: simple, Indian-inspired weeknight wonders, showstopping sweets, and so much more….

On your mark, get set, bake! Food52 contributor and Great British Bake-Off contestant, Chetna Makan, is here to give us the lowdown on the kind of food she makes at home: simple, Indian-inspired weeknight wonders, showstopping sweets, and so much more.


When I was little, my mother would make our birthday cakes at home each year. They were nothing fancy: Just a single-tiered affair with no icing or anything remotely close to decorations. She took a couple of baking classes when I was very young, and there she picked up recipes like vanilla sponge, pineapple cake, and eggless date cake; these are the ones she made for us all the time. Despite their simplicity, those treats tasted amazing and gave me great joy.

Read More >>

The Purple Vacuum That Makes Me Unreasonably Excited About Cleaning

Some call it a blessing, others call it a curse, but I am the type of person who simply cannot relax unless my house is totally spotless.

Finger-smudged glass gives me angst, an unmade bed makes me shudder, and the thought of crumbs (or worse, hair) l…

Some call it a blessing, others call it a curse, but I am the type of person who simply cannot relax unless my house is totally spotless.

Finger-smudged glass gives me angst, an unmade bed makes me shudder, and the thought of crumbs (or worse, hair) lodged into the carpet—well, that's just unthinkable.

Read More >>

Cooking With Yogurt – How To Sub Greek Yogurt In Recipes

Easy Greek (and plain) yogurt swaps you can use every day in recipes to cut fat and calories with added health benefits! Cooking and substituting yogurt in recipes expands yogurt beyond the quick breakfast with added health benefits that Greek yogurt brings to every dish. When I create new recipes it’s always a priority that […]

The post Cooking With Yogurt – How To Sub Greek Yogurt In Recipes appeared first on Skinnytaste.

Easy Greek (and plain) yogurt swaps you can use every day in recipes to cut fat and calories with added health benefits!

Easy Greek (and plain) yogurt swaps you can use every day in recipes to cut fat and calories with added health benefits!

Cooking and substituting yogurt in recipes expands yogurt beyond the quick breakfast with added health benefits that Greek yogurt brings to every dish.

When I create new recipes it’s always a priority that they are healthy without skimping on flavor. One of my favorite tricks for maintaining this balance of health and flavor is subbing Greek yogurt. I use Greek yogurt in place of much heavier, higher fat or more calorie dense ingredients – like butter, sour cream, oil, or buttermilk. Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

(more…)

The post Cooking With Yogurt – How To Sub Greek Yogurt In Recipes appeared first on Skinnytaste.

Pico De Gallo

Hello & happy Friday! Today I’m sharing a super simple, fresh recipe that you’ll want to refer back to again and again. In my opinion, pico de gallo is the perfect finishing touch to everything from tacos to burrito bowls. It’s al…


Hello & happy Friday! Today I’m sharing a super simple, fresh recipe that you’ll want to refer back to again and again. In my opinion, pico de gallo is the perfect finishing touch to everything from tacos to burrito bowls. It’s also delicious spooned onto sizzling hot grilled vegetables… and whenever I have any leftover pico, I like to stir it into my scrambled eggs the next morning to make a quick migas-style breakfast. I hope you enjoy this versatile condiment! What is pico de gallo? Translated into English, the Spanish phrase “pico de gallo” literally means “rooster’s beak.” I’m not […]

The post Pico De Gallo appeared first on Love and Lemons.

Totoro Cookies! (Black Sesame & Lemon Linzer Cookies)

These delicious black sesame linzer cookies look just like a whole team of edible Totoros!! I’ve always loved Studio Ghibli movies (never have been much of a Disney person) and Totoro is definitley one of the most iconic characters from their movies. I’m preeeeetty pumped because tomorrow, Netflix is dropping a whole catalogue of Ghibli movies which means I can watch them ALL. THE. TIME. The soundtracks of their movies are so soothing and since I’ve watched most of them multiple times now, they make the perfect kind of movie to have on in the background as I’m working. I’m usually not the kind of person who enjoys overly decorated desserts (you will never see me make a fondant-covered cake of my own free will). Because of this, I did NOT want to make a boring sugar cookie with coloured frosting, decorated like Totoro. The dough and filling did most of the work for me as I used a black sesame dough for the grey fur and a lemony creme fraiche ganache for the white fur of the belly! I added little leafies to some of their foreheads using candy melts leftover from a food styling job. Candy melts were […]

The post Totoro Cookies! (Black Sesame & Lemon Linzer Cookies) appeared first on Izy Hossack – Top With Cinnamon.

Totoro cookies made with black sesame dough and lemon ganache filling from studio ghibli

These delicious black sesame linzer cookies look just like a whole team of edible Totoros!! I’ve always loved Studio Ghibli movies (never have been much of a Disney person) and Totoro is definitley one of the most iconic characters from their movies.

I’m preeeeetty pumped because tomorrow, Netflix is dropping a whole catalogue of Ghibli movies which means I can watch them ALL. THE. TIME. The soundtracks of their movies are so soothing and since I’ve watched most of them multiple times now, they make the perfect kind of movie to have on in the background as I’m working.

rows of black sesame totoro linzer cookies from studio ghlibli

I’m usually not the kind of person who enjoys overly decorated desserts (you will never see me make a fondant-covered cake of my own free will). Because of this, I did NOT want to make a boring sugar cookie with coloured frosting, decorated like Totoro. The dough and filling did most of the work for me as I used a black sesame dough for the grey fur and a lemony creme fraiche ganache for the white fur of the belly!

I added little leafies to some of their foreheads using candy melts leftover from a food styling job. Candy melts were also used for the whites of the eyes and then very dark chocolate for the eyes, nose and whiskers. Royal icing would work for those jobbies too.

I made a card template of Totoro to be used for the cookies. It worked well but meant I had to hand cut every cookie which was VERY time consuming. Therefore the instructions below are just for the cookie dough and filling cut as regular circles. There’s a template below for if you want to print it and make your own but if you’re just here for a tasty cookie, go with the circles!

Download the template below

(note – It should be around 5cm wide so make sure the scale is correct before/after you’ve printed so you end up with the right size of template).

Black Sesame & Lemon Linzer Cookies

Black Sesame & Lemon Linzer Cookies

Yield: makes ~24 sandwich cookies
Prep Time: 40 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

Ingredients

Black sesame cookie dough:

  • 35g (1/4 cup) black sesame seeds
  • 150g (3/4 cup minus 1 tbsp) unsalted butter, softened
  • 100g (1/2 cup) granulated sugar
  • zest of 1 lemon, finely grated
  • 1/4 tsp fine salt
  • 50g (1/2 cup) ground almonds
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 egg yolk

Lemon creme fraiche ganache:

  • 100g (3 1/2 ounces) white chocolate
  • 75g (1/3 cup) creme fraiche
  • zest of 1 lemon, finely grated
  • pinch salt
  • 1 tbsp lemon juice

Instructions

Make the cookie dough:

  1. Blitz the black sesame seeds in a food processor or blender until you get a rough, mealy texture.
  2. Cream the softened butter, sugar, lemon zest and salt in a medium bowl until smooth (you could use a stand mixer with the paddle attachment fitted instead).
  3. Add the ground black sesame seeds, ground almonds and flour and mix until you get a crumbly dough. Add the egg yolk and mix until a cohesive dough forms.
  4. Divide the dough into two balls, flatten into disks and place into separate re-usable sandwich bags. Chill for at least 1 hour until firm.


Make the ganache filling:

  1. Finely chop the white chocolate and place into a heatproof bowl.
  2. Place the creme fraiche, lemon zest and salt into a small pot. Set over a low heat and allow to loosen and warm up.
  3. Once gently steaming, remove from the heat and pour over the white chocolate. Let it sit for 5 minutes to melt the chocolate and then stir together until smooth. Finally, stir in the lemon juice.
  4. Allow to cool (either at room temperature if your kitchen is cool, or, in the fridge if not) until the texture is thick but you're still able to stir it.
  5. Use an electric whisk to beat the cooled ganache until light and fluffy.

Cut and bake the cookies:

  1. Cut a large piece of baking paper and place on your work surface. Dust with plain flour.
  2. Remove a chilled disk of dough from the fridge, take out of the bag and place onto the baking paper and dust with more plain flour.
  3. Roll the dough out until it's about 2mm (1/16-inch) thick, dusting the top and underneath the dough with flour as needed to prevent it sticking to the paper too much. Cut out into 5cm (2-inch) circles. Remove the scraps around the edges and transfer the circles to a baking tray lined with baking paper. Chill for 15 minutes.
  4. As the cut cookie dough is chilling, preheat the oven to 130°C (266°F). Use this time to also roll and cut circles from the second disc of dough. Place onto a second, lined baking tray. Use a small circular cutter (or the end of a piping tip) to cut a small circle from the centre of these cookies. Chill for 15 minutes as well.
  5. Remove the chilled cookie circles from the fridge and bake for 25-35 minutes; the cookies should barely start to colour and should become crisp once cool (they'll stil lbe slightly pliable when hot). Allow to cool on a wire rack.
  6. Re-roll the scraps, cut and bake as above, making sure that there's one plain circle per one 'doughnut shaped' circle so they can pair up when being sandwiched!
  7. Take a plain circle cookie (without the hole) and spread a thin layer of the white chocolate ganache over the surface of the cookie. Take one of the cookies with the hole in the middle and sandwich it on top. Repeat with all your baked cookies!
  8. Store in an airtight container for up to 5 days - they will soften a bit as they sit.


Notes

- Dough adapted from Alexandra Stafford via King Arthur Flour

- I handmade a card template of totoro to cut out the cookies with (around 5cm wide). Half of the cookies made were just the whole outline cut out. The other half of the cookies had the 'belly' cut out to make a hole for the lemon ganache to show through. I decorated them using piping bags with melted green & white candy melts and very dark chocolate. Please see the post above if you want to download the template!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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