Wednesday, July 13, 2011

New Things: Gluten-Free Edition

 Alright, I have to admit - I'm lazy. Phew, that felt good to get off my chest. While home-baked goods are delightful, sometimes I just gotta take a shortcut.

I just came home from Seattle - such a beautiful city and luckily, it was sunny for most of my stay. 
For a few years, my cousin has battled issues with food and has become sensitive to dairy, gluten, red meat and chicken eggs. Just recently, she launched a new company called Just Vittles. Just Vittles lives by the motto of "clean food for modern families". It is a fantastic site and I am proud to say that I will be interning for it. So do me a solid, check it out, and sign up

My cousin has inspired me to try cooking with healthier alternatives. Instead of honey and sugar, I've tried using agave nectar. Let me tell you, it is amazing and so much better for you. Want to find out more about agave? Check it out here. I just bought coconut and almond flour along with coconut crystals as a substitute for cane sugar so stay tuned for some more recipes.

Whilst getting these materials at the grocery store, I found this cookie mix by The Pure Pantry, which promises its mixes to be gluten, dairy, soy, nut and egg free. So needless to say, I bought it, tested it out and voila, the cookies turned out to be pretty darn good. While they don't taste like your ordinary, gluten filled cookie, they don't taste like a piece of cardboard and are pretty moist. To this mix, I added chocolate chips, coconut, walnuts and dried cranberries. Of course, you can add whatever you want.

Anyways, if you're feeling lazy like me and want to try something gluten-free, stock up on some of these cookie mixes and let me know what you think!

For now, happy nomming and remember to check out Just Vittles


Wednesday, June 29, 2011

Summer Yogurt

Hey folks! Yes, it's been a while but we got lives and some serious eating to do!

The school year is finally over so a toast to summer 2011. May it bring some noms, tanning and a lot of aloe vera and not AP summer reading and SAT prep. (I know we're all dying to take practice tests at the nearby Princeton Review. Am I right?)

Kelly is currently in Oaxaca for two months for a program called Amigos de las Am√©ricas where she lives with a community and builds community projects to better benefit the families there. 

Anyway, I've been spending my summer days by the pool, getting reading done and flaunting big floppy hats with a lot of sunscreen by my side whilst eating some awesome greek yogurt.
Greek yogurt has caught the world's eye and has been noted as one of the healthier eats for one's diet. It has  a thick consistency and low in calories. 
To learn more about why greek yogurt is good for you, click here
So for the summer, I present to you my version of greek yogurt to eat for breakfast or as a snack.

Greek yogurt with strawberries, brown sugar and honey
2 tablespoons of plain greek yogurt
4 strawberries, cut into quarters
Brown sugar
Honey - I used raw honey and melted it down in the microwave
In a small bowl, I placed the strawberries on top and sprinkled brown sugar over the yogurt  to add some sweetness to it. After, I drizzled honey over the strawberries and tada - this masterpiece is complete. 

Now, you can add as many strawberries and as much yogurt as you'd like but this is normally how I take my yogurt.
Hope everyone is having a fantastic summer!


Saturday, May 14, 2011

Two Yolks, One Egg.

Have you ever seen this before?

It's a late Friday night and I have a never ending love for fried eggs.

Great source in protein and so delicious too.

Anyways, I'm standing over my stove with some browned butter bubbling in the pan and as I crack one egg - my mouth slowly drops* - two tiny yolks in one egg.
(*I get easily amused with small things, excuse me for my dork-ness)

I thought this was just a lucky egg but nope, I continued to fry a few more eggs and I found two more eggs with the exact same thing.

How does that happen? Did some weird funky mutation occur in the fertilization?
(Wait, do chicken eggs fertilize? I should have really payed more attention in biology class last year...)
Am I going to die?

Oh egg scientist, please explain this to me and send me a letter with this explanation.

Thank you.


Saturday, April 2, 2011

Almond Butter at it's Finest

Peanut butter and jelly plus banana sandwiches just remind us of first grade days with the metal vintage lunch boxes.  Cut off the crust mom!

Spring break: One week away

The number of tests in a 5 day school week: too many.

Thank you for making us take a trigonometry final math teachers! We adore you.

... But two versions of almond butter and banana sandwiches totally helped us power through this trigonometry nonsense.

Version One:
Almond butter (preferably crunchy. Barney Butter is our personal favorite), Nutella, and sliced bananas on your favorite piece of bread. (Only thing in our pantry was country potato bread which really does smell like potatoes...)

Version Two:
Almond butter, your favorite strawberry preserves (or whatever jam you prefer), sliced bananas, and a drizzle of honey on top of the bananas. We swear, the honey makes everything taste 110% better.

This ain't no ordinary pb&j, this is hardcore ab&j (get it? Almond butter and jelly, oh so creative.)

Eat with a glass of milk and you're set! Just let the Nutella and jelly ooze and seep out of the sides. Too good.

Happy nomming!

- Emily & Kelly

Friday, March 18, 2011

Citrus Infused Sugar

Plain cane sugar can be boring... Spice up some things? Yeah?

The citrus smells just brings so much joy to the nose, it's just so.. Fresh. Citrusy I guess, if that's an actual adjective.

Stir a teaspoon of this into your favorite cup of tea and voila, you literally have a cup of heaven.

The best part is, it took five minutes to make this and after, your hands just smell like orange all day. How great is that?

Citrus Sugar:

1 teaspoon of any citrus zest

1 cup of granulated sugar

Mix the zest with the sugar and use a large knife to scrape the sugar and zest in a back and forth motion until the sugar turns into a slight orange color.

You'll also know when it's mixed when everything smells like citrus fruits, mmm. 

Maybe put it in a jar with a pretty ribbon? 

Send em out as darling little gifts to your tea party gals or if you're studying for a test, mix it with your tea or sprinkle on top of some fruit.

Inspiration from: Joy the Baker (you'll be seeing her a lot on this blog)

- Emily & Kelly

Sunday, March 13, 2011

Toasted Epi Loaf with Fresh Mozzarella

First off, I hate daylights savings with a passion of a thousand suns and it's a Sunday - which means it's Monday tomorrow which means school. Bleh.

I'm also procrastinating on a lot of my schoolwork. Not like I have an essay due tomorrow or anything... But some bruschetta sounds awesome.

So yes, went to San Francisco yesterday and came home with two Acme Epi loaves and day old bread is so good to toast up. Brush on some of your best olive oil, crushed garlic and top it off with some fresh mozzarella.

Slice an epi chunk in half and smack it face down in the butter coated pan. Just let that baby fry and sizzle till golden brown and becomes nomtastic.

How to make this quick easy bruschetta:

Slice day old bread (French baguettes are usually good, I used a french Epi Loaf)

Spread about a teaspoon of olive oil on each slice and take place small amounts of minced garlic on the bread. (Don't add too much because the garlic is a really strong and pungent flavor)

Heat up a frying pan with about 1/2 teaspoon of butter

Place the slices of bread with the olive oil spread face down and press down with a spatula, allowing the bread to brown and crisp

When golden brown and toasted, remove from frying pan and place one slice of fresh mozzarella on each piece of bread.

Add Heirloom tomatoes if you wish, I didn't have any available with me but it really compliments the bruschetta and voila!

Enjoy and happy nomming!

- Emily

Saturday, March 12, 2011

The Slanted Door

Bay Bridge
Grapefruit Jicama Salad with Cabbage, Onions, Carrots and Candied Pecans
Grilled Lemongrass Pork with Imperial Rolls and Rice Noodles
The Confectioner's Plate: Pineapple Cotton Candy, Milk Chocolate Hazelnut Nougat, Almond Butter Toffee
The Ferry Building

Ok. The Slanted Door is my favorite restaurant, hands down.

If I could eat anywhere before I die ( For example: if crazy bald cats were about to take over the planet), I would eat at this amazing place.

So I guess this isn't very high school friendly but hey - sometimes we just gotta have adventures and San Francisco is definitely the place for a teenager to explore and have fun!

Located in the Ferry Building by Pier 1 and in the heart of San Francisco, the restaurant and location itself could not be anymore perfect. The view of the ocean and the Bay Bridge just makes you feel like you're in a movie.

I usually don't dig fusion restaurants (I like my stuff authentic thank you very much) but this is an exception. 

The desserts are so creative and the pastry chef is a master. They change their dessert menus every few weeks so each time you go, there will always be something different.

Indeed it was different. I freaking got pineapple cotton candy for dessert and it literally came out on a smooth rock plate and there was this freakishly awesome metal stick with a giant yellow wad of tangy (not too sweet) pineapple cotton candy.

How in the world does one come up with these things? Seriously? Dear Pastry Chef, you are a genius.

Even after you're done dining at this delightful place, you can walk around the Ferry Building and go the famous Ciao Bella for more dessert and Acme for bread. (I'm serious, Acme bread is probably the best bread ever.)

..But if you do plan to go try making reservations because it is usually very busy.

And on weekends, this small cute building holds a lively farmer's market filled with music and delicious food and cute trinkets.

Next time you're looking for an adventure - specifically a food adventure, add the San Fran Ferry Building to your list.

For more info, click below!

Saturday, February 19, 2011

Pesto Alfredo Gnocchi

So after all of those bizarre and freakishly warm weekends in January, it has finally started to feel like the end of winter/transition into spring as we are now in mid February. 

It's one of those five day weekends when schools say that there is some weird "local" holiday so they give you a day off - just cause.

 It's also President's Day weekend too I guess so uh, yay to all the presidents! 

I (Emily) got my wisdom teeth pulled out and this was the second time I had to go under sedation for surgeons to saw through my gums and dig out this so called "wisdom" tooth. Is the tooth really wise though? Is it really..? Or is it just a tooth that's there to screw with us...

No, I didn't say anything weird or have any "David After Dentist" illusions but since this was my second time, I knew exactly what to expect. My face - like a chipmunk storing acorns in it's mouth for the winter. My diet for the next few days would be nothing but soup, jello and vicodin.

I did feel much better this time so I made some delicious gnocchi. For those who don't know what gnocchi is, it's pretty much a potato dumpling that tastes like a soft, chewy mini ball of pasta dough that has been boiled to perfection and drenched with delicious sauce. Kind of perfect to eat with a puffed up mouth.

With Julie & Julia blasting on the tv, and the hilarious impressions done by the lovely Meryl Streep, my friend and I found a pack of frozen gnocchi, herb alfredo sauce, and pesto with pine nuts all from Trader Joe's in my fridge. 

It's pretty easy to make. So easy that you don't even need a recipe.

1) Boil some water, cook gnocchi like how you would with any other pasta, drain it, all the basics of making pasta...

2) Stir the gnocchi with two big tablespoons of pesto and then two big tablespoons of alfredo sauce.

3) Add a huge chunk of butter. Paula Dean and Julia Child would really appreciate it.

4) Mix it together, add whatever other sauces you want, maybe sprinkle some parmesan. 

5) Voila! It's that easy and drenching with delicious olive oil from the pesto. Nom. 

Have a great President's Day Weekend  and go jump in some rain puddles.


Sunday, February 13, 2011

Anytime Chocolate Chip Pancakes

I've got four words for you: Chocolate chip buttermilk pancakes. 

Just a few things:

Sunday brunch is calling and with a late start to my Sunday morning, what better way than to start the day than make these panqueques? All I can imagine now is the Lazy Sunday SNL skit playing in my mind. (The Chronic-what-cles of Narnia?)

After making these little bundles of joy, drench them in the best maple syrup you have in your fridge.

Also, Valentine's Day is tomorrow.

My (Emily) take on Valentine's: I hate this day. I believe it's just an ego booster for ladies who are in relationships and a day for the single women to have an excuse to drown themselves in chocolate and cry while watching "Love Actually" or "A Walk To Remember". (I do love those movies though.)

Although we are just high schoolers and young teens - if you got your special someone, surprise them with these delicious pancakes! I've always thought that breakfast in bed was the cutest thing with the glasses of OJ (or mimosas if you're over the legal age of 21..) and the little trays you set up on the comforter. 

It combines the chocolate of the Valentine's Day palooza and that way you don't have to buy yourself those gross Russell Stover heart shaped boxes of chocolate. (Ew) 

Your Valentine could be these buttermilk cakes of goodness and at least you know they won't break your heart.

Doesn't matter if you're single or dating, I'd say these pancakes are also a good pick me up for anytime of the day. Breakfast, brunch, lunch and even the awesome 'breakfast for dinner'.

Once again, thank you Joy the Baker for this recipe. You definitely brightened up my Sunday afternoon with this recipe.

Note to self: Buy a pancake griddle. Making pancakes on a tiny pan eliminates any chance you have of aesthetically making these cakes pretty. 

- Emily 

Sunday, February 6, 2011

Chocolate + Almond butter = a Match Made in Heaven.

(Soon-to-be chocolate-coffee melting pot)

Let me start off to say that we have nothing against peanuts, or peanut butter.
We just happen to think that almond butter tastes better.

And on a cold, winter day, what is more necessary than some seriously comforting chocolate (add a hint of grounded coffee) mixed with deliciously creamy almond butter?
Nothing. That's what.
Top it off with some pretzels and voila!

Complete joy in brownie form.

Credits to
for this recipe. (Get used to seeing her name on our site, we love her)

The only changes we made were switching peanut butter to almond butter (If you prefer sunflower seed butter you could easily do that as well), and, since my house lacked normal pretzels, we used Trader Joe's Low Fat Honey Whole Weat Pretzel sticks.

-Kelly & Emily

Saturday, January 29, 2011

Angry? Try baking away your frustration!

Hi everyone, I'd like you to meet my new friend Miss (or Mister, which ever you prefer) Red Velvet.

He/she is very attracted to fluffy whipped frosting, juicy strawberries, and toasty tan coconut.

Are you interested in taking him/her out on a date? I did and I had a blast. 

  I (Emily) was pretty frustrated today and I took all my anger and cranked out a red velvet cake!

I spent a good five hours on this masterpiece (with a few grocery errands, meals to eat, multitasking) but it was all worth my Saturday night. (Don't worry - I have friends. I hope.)

Forget the fact that my fingers look bloody because of the red food coloring stains, this cake is pretty awesome if I do say so myself.

 Coconut not only hides your frosting imperfections (frosting cakes is not my calling), but it also makes everything taste 10,000 times better.

 I'm pretty sure I'll be eating this massive cake for breakfast on Sunday morning and maybe pig out after school - cake as a snack is pretty amazing.

Anywho, cake is a great way to celebrate the end of finals and a new clean slate for second semester for those baking fanatics out there.

Many thanks to Joy the Baker for this recipe - only thing I changed was putting sliced strawberries in the middle. 

Happy nomming and say hello to second semester!

-Emily & Kelly

Print this recipe!

Sunday, January 23, 2011

Screw you, January.

Finals are over.

And guess what else? It's sunny. Thank you, California weather.

Here's to second semester! Cheers (like the British. Pinkies up, ladies and gentlemen!)

With much sunny love,
Kelly & Emily

Saturday, January 15, 2011

Manzanas + Pound Cake = ?

Our attempt at studying today resulted in... well, we learned what types of foods we like to munch on as we (kind of) work on math.

Pound Cake is awesome. Not very good for you, but, let's just forget about the butter (Sorry, Paula Dean). It's delicious, and not very crumby, so whoever vacuums won't be too pissy about it the next day.

Apples. An apple a day keeps on the doctor away! Need I say more? Completely refreshing and energizing while doing work. (Emily is sick, these helped. Kind of)

Blackberries... complete nominess. A little messy for your hands (which leads to black marks on your paper) but overall... worth it.

Edamame is delicious and delightful to eat. Just sprinkle some salt and put them in the freezer. Good to go!

Same with pistachios, which I think I may be developing a small fetish for. SO GOOD. My thumbs are in pain from cracking so many shells.

Goldfish are amazing. The little hundred calorie packs are delightful and the goldfish are miniature. Perfect for popping into your mouth (or for playing - little fishies swimming into the cave of doom... A.K.A your mouth. Come on, you know you've done it before.)

Happy studying and nom away!

- Kelly & Emily

Friday, January 14, 2011

I got a bowl of pistachios...

Yes, a bowl of lovely pistachios sitting on top of some gross chemistry final review. 
Oh woops, hi there!
I guess we should introduce ourselves - our names are Emily and Kelly and we're just a couple of cool high schoolers who are completely obsessed with food.
Got a test to cram for or just need a break from schoolwork? 
Have no fear, a blog about nommy foods is here to help you power through all this nonsense work.
The two of us will get together and make sweet love to food as we whip up some delicious concoctions and crank it out on this blog! 
Be patient, there are some serious noms coming your way... so be prepared.

- Emily & Kelly