Kitchen


Call me Betty Crocker, I have been cooking and baking up a storm lately thanks to the poverty I live in and the lack of funds I have to pay others to make my food. I baked cupcakes the other night and used that nasty icing in the container from the store and wanted to spice my new cupcakes up with something tastier so today I decided to try my own icing.

2 cups of icing sugar
8-9 TBSPs of cocoa
1/4 cup of hard margarine or butter (melted)
1 dash of salt
1/2 TSP of vanilla
1/4 cup of hot water

  • First make some cupcakes. I don’t care how you make them, obviously, but white is preferable because the icing is quite rich and you don’t want an overly sweet cupcake.

Don't judge me!

  • Once you have made your cupcakes make sure you let them cool so they are easier to ice.
  • Look at those beauts!!

  • To start the icing sift together the icing sugar and cocoa (a fork will do just well).

    Mmm chocolate

  • Once the mixture reaches a consistent lighter brown, add your salt.

    Perfecto!

    Only this much!

  • Mix the salt into the rest of the powder mixture and then add the vanilla, butter and slowly the water.

    Vanilla in chocolate icing??! Pfftt yeah!

    Don't forget to melt it!

  • Once everything is mixed together you should have a rich dark brown icing, if you would like to change the consistency just add more water.

    Deliciousness in a bowl, I promise.

    Enjoy 😉

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A friend of mine and her boyfriend introduced me to gnocchi last weekend and after enjoying it and learning how simple the ingredients were I tried to make my own today. Beginners luck turns out to work for me and I had myself a delicious dinner tonight! Since it was so simple and delish I decided to share my recipe:

– 3 potatoes
– 1 egg
– 1 cup of flour (to start)

  • Wash the potatoes and peel potatoes.
  • In a pot big enough to contain the potatoes, boil water. When the water comes to a boil, add the potatoes and boil them until they are soft. You can check they are done with a fork. If they pierce easily and seem mashable, they are good to move onto the next step.
  • Remove the potatoes from the pot and place them in a mixing bowl.
  • With a potato masher mash the potatoes well.
  • Once the potatoes are mashed into a relatively smooth consistency, add the egg and mix it in with the potatoes.
  • Add the flour into the mix bit by bit. Using floured hands blend the mixture and kneed it into a dough. Ultimately the dough should be not too firm and not too soft and sticky. The potatoes may absorb a lot of flour, so keep adding flour until the right doughy consistency is reached.

    Mm dough!

  • Pull off a chunk of dough and roll it on a lightly floured cutting board into a long tube shape.

    Lovely roll ready to be cut

  • Using a sharp knife, cut about half-inch pieces from the roll (these are the gnocchi). To give them a finish, lightly press them into a fork to form grooves in the gnocchi. “Roll” the gnocchi off the fork with the thumb. The whole motion should be like a “drop and roll” Drop the gnocchi on the fork and roll it off with the thumb. Ideally it will fold the gnocchi almost into a seashell.

    Small pieces are hard to cut, trying to make sure you get even pieces makes the next step easier.

  • Place the finished gnocchi onto a flat surface. If they’re one on top of the other, they will stick together and potentially make for a gooey mass when it comes time to cook them.

    Even though they look somewhat deformed they tasted delicious!

  • To cook the gnocchi, boil water. When the water is boiling, add the gnocchi. They are cooked when they rise and float to the top of the water. They should cook within five minutes.

    Messy stove top oops.

  • VOILA!

    Read more at Suite101: The Best Authentic Italian Gnocchi Recipe: Three-Ingredient Potato Dumplings http://recipes.suite101.com/article.cfm/the_best_classic_italian_gnocchi_recipe#ixzz0fUbVQqT0