Wednesday, October 16, 2013

I am not creative!

Guys! I am not creative.  I think that sometime this week, I hit a road block in my creativity.  I cannot for the life of me think of what to blog about next or what yummy recipe to try to create.
I mean, I totally plan on doing pumpkin muffins soon, but I have been working so much that I don't have the time to make them.  Considering I need to degut a pumpkin and make it all cute and stuff.
So, I want more replies of foods that I should try to make and post recipes for!  It would be really helpful, plus I would feel like I am actually reaching people and not just talking to my computer!
Anyway, I have to go to the doctor's once a week for tests and blah, blah, blah.  Well today after I got finished, I really wanted to stop at a cafe to work on the website for Little Red Riding Truck, oh and eat lunch.  So I stopped at this really cute cafe called 3G's Cafe off of Cambridge in Palo Alto.
I think that I am in love now.
If you know me, you know that I am obsessed with finding a great cup of coffee.  Well, this place has it.  I ordered a cappuccino, a house salad, and a bottle of water.  The cappuccino was so perfect.  It had the perfect amount of foam on it, the espresso tasted like caramel (this, my friends, is how espresso is supposed to taste), and it really hit the spot.  The salad had some sort of house made vinaigrette on it that was absolutely amazing.  I definitely recommend this place for anyone in the area.  Next time I come, I am going to try their sweets and their house coffee!

Like I said, I need help on the next blog! What would you like to see? Comment, subscribe, follow me on facebook, twitter, instagram, pinterest, and tell me what you want me to write about!

XoXo
Krysten

Sunday, October 13, 2013

Pumpkins are the epitome of fall

I cannot for the life of me think of a title for this post.  I've already used "It's Fall" and pumpkins are the epitome of fall.

Today has been a story of misadventures.  I had to put my beloved MacBook to rest today.  I opted for a ChromeBook, mainly because it's cheaper than every other computer right now and I have all of my files on Google as is.  I really just wanted a working computer so that I could do today's blog.  I had already started my pumpkins, so I did not want to wait to blog about them!

When I was re-reading this post, I almost forgot to mention.... I have my own domain name now!  I am so excited, I know that this would not excite most people, but it elates me to the highest amount!  Also, I have a new email address, if you would like to contact me about this blog email me at krysten@lostgirlcooks.com.

AND other exciting news!  I have my seller's permit, so if you would like to order something, please click on the Lost Girls Bakery tab and shoot me an email with the form!

I have been waiting for fall, just for the pumpkins, for the longest time.  I love cooking with fresh pumpkin flesh.  I want to make a whole weeks worth of blogs dedicated to it, that's how much I love them.  Anyway, I decided to do something very fall-like and make a pumpkin and acorn squash soup.  It's a very heavy soup, but it is so flavorful.

I hope you guys enjoy the fall food as much as I do!

Pumpkin and Acorn Squash Soup

Ingredients 

  • 2 Whole Pie Pumpkins or 4 small pumpkins
  • 1 Acorn Squash
  • 2 Cups Vegetable Broth
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Maple Syrup
  • 1 tsp nutmeg
  • Salt to taste
  • Spoon full of Cream for serving
  • Roasted Pumpkin Seeds (I cheated and didn't roast my own)
Directions



  1. Preheat oven to 300 degrees
  2. Place Pumpkins and Squash into oven
  3. Roast for an hour
  4. Cut top of the pumpkin 
  5. Take out seeds of pumpkin and squash
  6. Gut Flesh of pumpkin and squash
  7. Put Vegetable broth on the stove to boil
  8. Add in Pumpkin and Squash Mixture
  9. Add maple syrup
  10. Heat for 10 minutes
  11. Put mixture in the blender
  12. Add Heavy Whipping Cream and Salt
  13. If you're feeling artsy put the soup into the pumpkin shells, put cream and pumpkin seeds on top
  • New computer! 
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Thursday, October 10, 2013

Oh, Spatzel! (German Egg Dumplings)

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Sorry I haven't posted in a while, I have been working a lot and haven't been able to really cook at home.  However, I wanted to bring some of my work home and make Cheese Spatzel!  If you have never had it, it's kind of like a German Mac 'n Cheese, it is so yummy!
It is definitely one of my favorite things to eat when I'm working at Little Red Riding Truck.  The texture is so smooth and it really fills you up.
A hint of warning, to make the best Spatzel, you need a couple of hours to chill the dough, so this is nothing something that you can make in like 30 minutes.
Also, if you don't have a pasta press (like me) you can just make big dumplings and cut them into smaller pieces.

Cheese Spatzel

Ingredients
  • 2 Cups: All Purpose Flour
  • 2 TBS: Salt
  • 3: Eggs
  • 1 Cup: Water
  • 4 Cups: boiling Water
  • 1 Cup: Cheese
  • 1 Onion Chopped
  • Salt, Pepper, Garlic to taste (No garlic if you do not like it)
  • 1 TBS: Extra Virgin Olive Oil

Directions 
  1. In a large mixing bowl combine flour, salt, eggs, and water
  2. Mix until smooth
  3. Put a spoon full of dough into boiling water (or if you have a pasta press, put the already made pastas into the water)
  4. Let dough rise to the top
  5. Repeat, until no dough left
  6. Cut dumplings into small pieces
  7. Rinse starch off of dumplings
  8. Place into refridgerator for 1-2 hours
  9. Heat EVOO in a skillet
  10. Saute Onions for about 5 minutes
  11. Put in noodles and saute for another 5 minutes
  12. Add Cheese
Serve with sausage and beer! 

What would you like to see on my next post?

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Friday, September 27, 2013

Massachusetts!!


So last week I went to Massachusetts for a wedding. It was so beautiful and,being a wedding, I got to experience so much good food.
I wanted to share some of the cuisine with you guys! Next week I will try to recreate at least one of the dishes. I want you guys to comment and vote on which one!
Rehearsal dinner
Vegetarian Risotto
Lobster Mac and cheese
Reception
Defragmented Bruchetta 
Vegetarian ravioli 
Porter steak in mushroom sauce
Oreo ice cream sundae and wedding cake
Me!!

<a href="http://www.hypersmash.com">www.hypersmash.com</a>

Wednesday, September 25, 2013

It's Fall!

It's finally fall and cooling down.  I'm from Texas, so everyone I know is glad that it is no longer over 100 degrees.  I'm happy for the fall colors and the ability to eat soup without being even more hot than I already am!

To celebrate fall, I decided to make a broccoli and cheddar soup, it warmed me up so well and it was perfect for dinner!

Now, I could go buy broccoli soup, but I am a vegetarian and a lot of commercial places use chicken broth as their base.  I decided to come up with a recipe that is vegetarian friendly, but if you aren't vegetarian go ahead and substitute chicken broth for the vegetable broth!

Eat with your favorite sandwich!

There are also plenty of leftovers, so this is good for a few days!

Broccoli and Cheddar Soup
Prep time: 10 min
Cook time: 45 Min

Ingredients


  • 3 TBS: Unsalted butter
  • 1/4 C: Flour
  • 1 C: Whole milk
  • 1 C: Heavy Cream
  • 4 C: Vegetable broth
  • 1/4 TSP: Nutmeg
  • 4: Bay Leaves
  • Salt and Pepper to taste
  • 1/2 C: Grated Carrots
  • 4 C: Broccoli Florets
  • 8 Ounces: Shredded Cheddar


Directions


  1. Get a large sauce bowl and melt butter into pot at medium heat
  2. Whisk Flour, Whole Milk, Cream (for about 10 minutes)
  3. Add in Vegetable Broth and keep whisking until smooth
  4. Add in Nutmet, Bay Leaves, and Salt and Pepper
  5. Allow to start to boil
  6. Reduce heat and simmer for 20 minutes 
  7. Add in Carrots and Broccoli
  8. Increase heat to boil
  9. Decrease heat and allow to simmer for another 20 minutes
  10. Add in Cheese and melt, this takes about 5 minutes
Enjoy with salad or your favorite sandwich!



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Monday, September 16, 2013

Are you in a sweet or savory mood?

I had a reader ask me to do crepe recipes and I could not think of whether to do sweet or savory crepes.  Well, why not both?  Crepes are so easy and the toppings usually are pretty easy as well, you can have an awesome breakfast or brunch in the matter of a short time.

Crepes are basically a thin pancake with a wrinkled surface, they are very delicate and very pretty when you do it correctly.  When I was thinking of which kind to make, I wanted to do something that complemented the surface.  I came up with a basic scrambled egg crepe and a crepe with whipped cream and chocolate sauce.  I have a sweet tooth, so I got really excited about the chocolate crepe.

Thank you Krystle for this awesome blog idea!

If there is anything that you would like me to cook, just email me at lostgirlsbakery@gmail.com or Facebook me at www.facebook.com/lostgirlcooks.  Comment and subscribe to this blog!

XoXo
Lost Girl

Basic Crepe Recipe
Ingredients
  • 1 Cup all-purpose flour
  • 2 eggs
  • 1/2 Cup milk
  • 1/2 Cup water
  • 1/4 TSP salt
  • 2  TBS butter, melted
Directions
  • In a large bowl, whisk the flour and the eggs.  
  • Gradually add milk and water, while stirring.
  • Add Salt and Butter and beat until consistency of heavy whipping cream.
  • Heat lightly oiled frying pan over medium/high heat (make sure it's not too hot or you will burn the bottom of crepe)
  • Scoop batter onto the pan (about 1/4 cup for each crepe)
  • Tilt the pan with a circular motion, so that it thins out and coats the surface of the pan
  • Cook the crepe for 2 minutes, loosen with a spatula, and flip.
Sweet Whipped Cream and Chocolate Crepe
(Whipped Cream) Ingredients

  • 1 Cup Heavy Whipping Cream
  • 3 TBS Confectioners Sugar
  • 1/2 TBS Vanilla Extract
Directions
  • Whisk together all of the ingredients until whipped (about 10 minutes)
(Chocolate Sauce) Ingredients

  • 8 oz Dark Chocolate broken
  • 1 Cup Heavy Whipping Cream
Directions
  • Boil the HWC
  • Pour over chocolate
  • Let sit for about 2 minutes
  • Whisk together until smooth chocolate

Savory Egg Crepe
Ingredients

  • Crepe
  • Eggs
  • Salt 
  • Pepper
  • Ketchup
Directions
  • Scramble eggs, salt and pepper to taste
  • Add into crepe
  • Top with ketchup
                                          Sweet Crepe
                                          Savory Crepe


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Saturday, September 14, 2013

Heirloom Tomatoes and Football are amazing


I know I said this blog was going to be about crepes, but I just made the most amazing pizza, in fact I ate 1/2 of it in one sitting. 

I was trying to make something that was appropriate for my day. I am so busy... watching football and I was trying to think of something, other than bar-b-que, that would be good to eat with it. I thought about doing a New York style pizza, which I had yet to master until today. (I always can get the consistency, but not the taste.)  I read a few other blogs, where they bring up this problem as well. And the answer came, instead of hand kneading the dough, put it in a food processor.  It gets less oxygen in the dough and tastes amazing, it also has that crisp and uphold that your basic New York style pizza has.

Next question that I asked myself, 'Should I use canned tomatoes or fresh?'  Since I like cooking from scratch, I used fresh Heirloom Tomatoes. I love the flavor and colors of these tomatoes.

The cheese is also a big problem, when creating the perfect pizza.  I got a log of fresh mozzarella and dried it out by wrapping it in a kitchen rag and putting heavy books on top. This cheese melts so much better than the pre-shredded cheese.

When it finished, it was perfect. I was able to sit down and watch Texas A&M and Bama duke it out, without being hungry. 

XoXo, 
Lost Girl

Heirloom Tomato Pizza

Dough
Time: 2 hours
Ingredients
  • 2 1/4 teaspoon instant dry active yeast
  • 1 cup warm water 
  • 1/2 tablespoon sugar
  • 2 1/2 cups bread flour
  • 2 tablespoon olive oil
  • 1 1/2 teaspoon salt
Directions

-  Stir in yeast, water, sugar, and 1/2 cup of flour. Let sit for 20 minutes
-  With a wooden spoon stir in the rest of the flour, oil, and salt
-  Put into food process and 'knead' for about 7 minutes
-  Put dough into an oiled bowl and let rise for 1.5 hours or until doubled in size. 

Sauce
Time: 1.5 hours
Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 5 chopped Heirloom Tomatoes
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • pinch red pepper flakes
  • Kosher salt
  • 2 six-inch sprigs fresh basil with leaves attached
  • 1 medium yellow onion, peeled and split in half
  • 1 teaspoon sugar
Directions

-  Process tomatoes in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
-  Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool.

Pizza
Time: 15 minutes

-  Pre-heat oven at 500 degrees
-  Roll out dough on floured surface
-  Powder the pan you're going to use with corn meal or flour 
-  Make a circular shape on pan
-  Brush sauce on to dough
-  Sprinkle cheese on to dough
-  Cook for 10 minutes
Me!
Dough
Tomatoes and basil/butter mix
Puréed Sauce
Cheese
Yummy!