Only 14 days…right?
I promise, once all my friends have left to go back to school, I will post more. I have just been trying to spend as much time with my friends as possible before everyone leaves again.
One thing that has been really neat about this break is that I got a lot closer with a few people who were always my friends, but never that close. That alone gives me a sense I did something this break, even though I really haven’t :P hah but it has been a really fun break, and I think I appreciated my friendships more once I got back. I had missed all my friends from home so much in Ireland, and I really realized how much my Oregon friends meant to me, which was a mindset I embraced this break.
Things have been a little rocky at home, and settling in is still in the works. I am looking at jobs now, however I really don’t want to get settled in a job right now. I want to go to culinary school in New York very, very badly. Haha that is mostly where my mind is set right now – getting out of here. Going somewhere else, exploring. But I know I need money to do that, which is what I am trying to focus on right now.
In other news it is wet-nonsticky snow today, and I haven't gone running in quite a while. I have been gone visiting friends at college especially the past week, and I have also haven't had the energy. I was goign to go snowboarding today for exercise, but seeing my friend off interfered so i am going tomorrow instead. Soon enough, after this guy I'm in love with leaves...I'll be alone without friends and can focus on running. Haha bittersweet much? I will be snowboarding a lot hopefully, and I really want to get back into running. It just is a lot harder around here because there are so many more hills! Hopefully soon i will step it up. That is a bit of a New Year's resolution I guess.
My gluten-free diet is off and on too. I am trying as best I can not to eat gluten, but it is still very hard to do.
BUT I have a cupcake recipe inspired by one of my best friends Justin, and it is gluten free.
So here is the “Justin Cake,” which I would positively place on a menu if I have a café :)
The Justin Cupcake (rum extract-soaked coconut, toasted macadamia nut cake, with chocolate frosting and caramelized macadamia nuts on top)
Makes 18 large cupcakes and 9 mini ones
- 2 cups brown rice flour
- 1 1/4 cup toasted processed macadamia nuts (about 1 3/4 cups of macadamia nuts)
- 1/8 cup Bob's Red Mill gluten-free flour
- 2 tsp baking soda
- 1 tsp xanthum or guar gum
- 1/2 tsp salt
- 1 1/2 cups water
- 1 1/4 cups agave or maple syrup
- 1/2 +1/6 cups canola oil
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 tsp apple cider vinegar
- 1 1/4 cup shredded coconut + extra for garnish
- 1 1/2 T rum extract mixed with 3 T water
for candied nuts
- 1/4 cup of macadamia nut halves
- 2 T packed brown sugar
- 1 T earth balance margarine
unfortunately, the chocolate frosting isn't my recipe, and the author hasn't posted it online so i can't show you :/ however it is Alicia Silverstone's chocolate frosting, so if you have her cookbook you're grand, and if not any recipe should do
- Preheat oven to 350 degrees F, and throw the macadamia nuts in a baking dish and let them brown in the oven for 10-15 minutes, shaking them around partway so they toast evenly
- While the nuts are toasting mix the coconut and rum-water mixture and allow to soak for at least 1 1/2 hours
- When the nuts are done transfer them to a plate and put them in the freezer. Once cooled completely, process them in a food processor until they are chopped up relatively fine
- Combine all the dry ingredients in a bowl, including the cooled and processed nuts
- Whisk together all the wet ingredients, not including the soaking coconut
- Slowly incorporate the dry into the wet, and once smoothly combined mix in the soaked coconut
- Scoop batter into tins, it will be a relatively sloppy batter
- Bake in 350 F oven for about 18 minutes for regular cupcakes, and about 10 minutes for mini ones
- While the cupcakes are baking make the chocolate frosting, and candied nuts
- To make the nuts melt the earth balance and them mix the nut halves in over medium heat in a pan
- Once nuts are coated add in the sugar and cook until caramelized, then quickly transfer to a cool nonstick baking sheet.
- Allow baked cupcakes to cool before frosting, then topping with shredded coconut, and candied nuts
|some of my prettiest|
|for Justin's family :)|
sorry it took so long to post again, after this week i will really try to be better. i hope you enjoyed this cupcake recipe inspired by Justin, i am pretty proud of it.
so long! thanks for reading.
...http://www.youtube.com/watch?v=X2F4EFYM_MA because I want to end this making sure you all are smiling :D