Yummy Donuts, Lovers Lane Dallas

It looks like my next food adventure has been planned out for me by D Magazine. I was browsing their photos when i saw a large and somewhat beautiful mountain of donuts with little white flowers all over them (non-traditional wedding cake? ..hmm).

But THEN came the most marvelous thing i've seen all month. THIS
These all come from Yummy Donuts, $11.50/dozen. 4355 Lovers Ln. 214-520-7680.

Located right next to 75 this is definitely my next reason for visiting Dallas.

Yummy Donuts is open from 6am - 12pm every day EXCEPT TUESDAY. no Tuesday donuts for you. so sorry.

Polymer Clay

Here is my little box of trinkets, i haven't used polymer clay in a long time and i forgot how much fun it was.
Everything in this box was made while watching the complete Battlestar Galactica series before bed.

I do eventually want to start my Etsy shop but everything in this box is a collection of things inspired by other artists (mostly) and i wouldn't want to be duplicating their work.

the roses, which i've always loved making out of clay are mine, as are the sushi and of course the flat cupcakes.
These pieces will all go to my family and friends i'm sure.

The sushi was my favorite to make but of course the first color i ran out of was black >.<

It's about time to order more! :]



There's more clay and other goodies, but that's all for now.

Wing night.

It's the best night of the week, WING NIGHT!!! .. that is all.

Elotes!

If you love corn as much as i do, this is a tasty treat you will want to make again and again.

You can make this dish one of 2 ways, remove the corn from the cob and serve it in a cup, or just leave the corn on the cob and add the ingredients to the cob.

corn 4 ears
mayonnaise 3 Tbsps
lime juice 2 tsps
Parmesan cheese 2 Tbsps
chili powder 1/2 tsp
cayenne pepper 1/4 tsp
cumin 1/4 tsp
salt 1 pinch

Directions

If you are using a gas grill set the temperature to medium.
If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.

Grill the corn for 12 minutes total. Continually move the corn so each side is grilled.
In a bowl whisk together the mayonnaise and lime juice. (i substitute Sour Cream for Mayo because the family prefers it)
In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
Spread the mayonnaise mix (or sour cream) over the corn.
Sprinkle the cheese mix over the corn.

-Alternately you can leave off the sour cream/mayo and add margarine instead- (though i don't recommend it because the mayo/sour cream is what makes the flavor so delicious and savory.

*Also- i promise to get off the food kick and post some craft pictures soon, i've made sushi charms and am planning to make some cellophane fairy wings next week.

Naan recipe

Here is the recipe i use for Naan bread. I use this one because it's very simple and can be used with ingredients you probably already have around your kitchen.

4 cups All purpose flour
1 teaspoon Baking powder
1/4th teaspoon Baking soda
1 teaspoon of Salt
1 Egg, beaten
6 Tablespoons plain Yogurt (room temperture)
3 Tablespoons Butter or ghee, melted
About 1 Cup of luke warm milk
1 Tablespoon poppy seeds
Sift flour, baking powder, baking soda and salt together in a bowl.

Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough. Knead well. Cover with a damp cloth and place in a warm place for 2 hours.

Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.

Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil. Brush both the sides of the rolled out Naan with oil. Sprinkle one side with poppy seeds. Place it ( poppy seed side up) on the baking sheet.

Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides.
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Pulling together this meal gives me a great appreciation for indian food and the cooks of it! I'm always sweating by the time it's done. but it's definitely worth it!

Chicken Tikka Masala

Today we step into the world of yoghurt with Chicken Tikka Masala!!

This will be our second time to make this dish.
the chicken is in the fridge marinating for an hour before we grill it and sauce it up!! The recipe calls for a lot of salt, so we are cutting that down. you can always add your own salt later.

Ingredients

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
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I wont say this is a labor intensive recipe, but it does take a little time. Tonight we are making a little jasmine rice with it to see if it pairs well.

Next idea for sweeties

These look delicious and i will set aside time to make them soon!
Where are my Nutella fans?? .. check this out!!

Hazelnut Blondies
Makes about 2 dozen
* 1/2 stick (4 tablespoons) unsalted butter, plus more for pan
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. salt
* 1 3/4 cups packed light-brown sugar
* 2 large eggs
* 1 tsp. pure vanilla extract
* 1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
* 1 heaping tbsp. chocolate-hazelnut spread, such as Nutella, plus more for serving
Directions
1. Preheat oven to 350°. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
2. Whisk flour, baking powder, and salt.
3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days.
The hardest thing about this amazingly simple recipe was not setting off the smoke detector whilst toasting the hazelnuts.