How To: Homemade Green Juice Take 2!

In March I showed you how to make green juice with just a blender,
but since then I've acquired a pretty awesome juicer,
so today I'm going to show you how I make green juice with that!

While this method is a quicker process for making juice,
you don't really have the option of keeping the fiber in.
And you probably don't want to eat the pulp - but could compost it.

Now let's get to the juice making...

The Goods:

Kale

Spinach

Romaine

Apples

Lemons

Limes

Kiwi

Ginger

Get all your ingredients prepped before to make the process quicker.

My awesome Breville Juice Fountain set up and ready to go!

If you want to get the most out of your greens,

you have to layer your fruit and greens alternatively.

Once filled to the top, press down with the food pusher...

And watch your juice fill up the pitcher!

Keep filling up and juice the fruit...

Until your pitcher is full

(or all your fruit is juiced).

Mmmmmmmmmmmm foamy, delicious green juice!

Pour into a glass, add a cute paper straw and enjoy!!!

This post contains affiliate links meaning I may get a paid for certain purchases.

How To: Homemade Green Juice

I'm a BIG fan of green juices,

but I'm not a fan of paying 7+ dollars for one.

Yes, I do so from time to time because it's easy,

but it's just as easy to make one at home if you plan ahead!

And since it's so easy, I figured I'd show you how to do it yourself today!

I've used both a blender and a juicer to make green juice,

but today I'm showing you how to use your blender.

You can use whatever fruits and vegetables you'd like,

but below is one of my FAVORITE green juices to date!

The Goods:

Kale

Romaine

Parsley

Green Apple

Pear

Kiwi

Ginger

Orange

Lemon

Lime

Squeeze your citrus juices, then add all the other ingredients to the blender.

I use the liquefy setting on my blender, because I want it as smooth as possible.

You can add a little water or some ice to thin it out if needed.

Once blended, you can either drink as is and get a TON of fiber...

Or you can use a fine mesh strainer to separate the liquid from the pulp.

I just use a rubber spatula to help push the juices through.

And you're left with a delicious and refreshing glass of green juice!

And of course a TON of fiber that you can toss or use in a compost!

That's it folks!

Super easy.

Super yummy.

Super good for ya!

Homemade Soft Pretzels for Super Bowl!!!

Happy Super Bowl Sunday Guys!!!

Today is not only about football,

but also about all the yummy food!

I am going to be making a few things,

one of which is my Homemade Soft Pretzels,

which were requesed by a close friend.

The below post was published in 2013,

but since I am making them again today,

I figured why not repost and share their deliciousness?

While visiting my brother and his family in Kansas City, I met an amazing woman named Heather. She is a foodie like me and we clicked almost instantly! I soon found out about her Soft Pretzel Bites and KNEW I would be making them when I got back to California. 

After telling a friend about them, I couldn't wait any longer and made them last night. I made the whole batch, and was able to freeze more than half. I got a craving for one today while editing these photos and I can tell you they are just as amazing microwaved right out of the freezer. I will be making these again soon, even if it's just to stock my freezer with these tasty little treats!

Take a look at how I made some of the best soft pretzels I've ever had! Oh and you should also make them yourself - you WON'T be sorry!!!

The Goods:

Vegetable Oil

Flour

Water

Baking Soda

Sugar

Kosher Salt

Sea Salt

Egg Yolk

Butter

Active Dry Yeast

Combine the warm water, kosher salt and sugar.

Add the yeast and let it do it's thing.

Using the dough hook attachment, mix in the flour and butter.

Kneed on medium speed for 4 to 5 minutes - 

until the dough is pulling away from the sides of the bowl.

Oil bowl/dough, cover with plastic wrap and let rise for about an hour.

Until it looks like this!

Roll it out onto a lightly oiled surface.

Divide into eight equal portions and roll our until 24 inches long.

Form pretzels or cut into bite sized pieces. 

Place all pieces on lightly oiled, parchment lined baking sheets.

Bring water and baking soda to a rolling boil.

Boil each pretzel individually for 30 seconds and return to baking sheets.

(Or 10 bite sized pieces at a time) 

Bake for about 10 minutes.

Remove from baking sheet and brush a little extra butter on top.

And serve with some jalapeno cheese - my fave!

Thanks Heather. I already cannot wait to make more!!!

Homemade Chicken Pho

I was with my aunt and uncle the first time I had pho.
I loved it from the very first bite,
so we started talking about me attempting to make it.
I knew it wouldn't be easy,
but I wanted to give it a shot anyway.

So when I stayed with them for a few days,
I found this recipe and decided to give it a try!
 And of course, because I'm me and don't do things the easy way,
I decided to modify the recipe by chaing a few things.
Take a look below at how I made homemade chickn pho!

 

The Goods:

Yellow Onions

Fresh Ginger

Water

Bone-in Chicken Breasts

Chicken Drumsticks

Salt

Sugar

Cardamon Seeds

Coriander Seeds

Fennel Seeds

 Fish Sauce

Dried Rice Noodles

Scallions

Bean Sprouts

Mint (or Thai Basil)

Cilantro

Limes

Jalapenos

Chili Oil

Siracha

Hoisin Sauce

Shallots

Quarter two onions and smash three, 1/2 inch pieces of ginger.

Place in lightly oiled pan and roast at 400 degrees for 30 minutes,

or until soft and chared. 

 

While roasting, fill a LARGE pot with water and bring to a boil.

The finished chared onions and ginger.

Once the water is boiling, add the chared onions, ginger, chicken, salt, 

sugar, corriander seeds, cardimon seeds, fennel seeds and bring to a boil.

Return to a boil, reduce heat and simmer for about 30 minutes,

until all chicken is fully cooked.

Once cooked, remove chicken from the broth and cool slightly.

Take all the meat off the bone and refrigerate the chicken,

saving the skin and bones to return to the broth.

 

Put the skin and bones back into the broth and simmer twelve hours.

Yes - TWELVE HOURS!!!

 I did it overnight and it worked out perfect.

After twelve hours, broth should be reduced by half,

so remove the bones, skin, onions and ginger.

Then strain at least twice using cheesecloth.

 

Now add the fish sauce, adjusting to your taste.

If needed, add additional salt too.

Make sure to keep your broth really warm...

While you get all your garnishes prepped...

And your table set so you're ready to dig in!

Now it's time to prepare your noodles according to the package directions.

Oh and get your bowls and meat ready to go too!!

Place a nice helping of noodles on the bottom of your bowl,

followed by your cooked, chilled chicken.

Ladle a bunch of super hot broth on top of the noodles and chicken,

sprinkling some shallots on top too.

 

Lastly, finish off with whatever garnishes you desire and then dig in!!!

OH MY GOSH YOU GUYS!!!
I'm so amazed at the outcome of this!
I thought it tasted amazing and quite authentic,
and my aunt, uncle and grandma seemed impressed too.
I have only made it once because it's a pretty long process,
but totally worth it in the end!!!

Homemade Chicken Pho
Adapted from Smitten Kitchen
Makes 4 Helpings with Additional Broth

2 Yellow Onions

Fresh Ginger

4 Quarts Water

2 Bone-in Chicken Breasts

12 to 15 Chicken Drumsticks

1 to 2 Tablespoons Kosher Salt

2 Teaspoons Sugar

1 to 2 Tablespoons Cardamon Seeds

1 to 2 Tablespoons Coriander Seeds

1 to 2 Tablespoons Fennel Seeds

1/8 to 1/4 Cup Fish Sauce

1 Pound Dried Rice Noodles

2 Scallions, Thinly Sliced

1 Bag Bean Sprouts

1 Bunch Mint (or Thai Basil)

1 Bunch Cilantro

2 to 3 Limes, Cut into Wedges

2 Jalapenos, Thinly Sliced

Chili Oil

Siracha

Hoisin Sauce

Crispy Fried Shallots

1. Quarter two onions and smash three, 1/2 inch pieces of ginger. Place in lightly oiled pan and roast at 400 degrees for 30 minutes, or until soft and chared.
2. While roasting, fill a LARGE pot with water and bring to a boil.
3. Once the water is boiling, add the chared onions, ginger, chicken, salt, sugar, corriander seeds, cardimon seeds, fennel seeds and bring to a boil.
4. Return to a boil, reduce heat and simmer for about 30 minutes, until all chicken is fully cooked.
5. Once cooked, remove chicken from the broth and cool slightly. Take all the meat off the bone and refrigerate the chicken, saving the skin and bones to return to the broth.
6. Put the skin and bones back into the broth and simmer twelve hours.
7. After twelve hours, broth should be reduced by half, so remove the bones, skin, onions and ginger. 
8. Strain at least twice using cheesecloth. 
9. Now add the fish sauce, adjusting to your taste. If needed, add additional salt too. 
10. Keep your broth really warm while you get your garnishes all ready.
11. Prepare your noodles according to the package directions.
12. Place a nice helping of noodles on the bottom of your bowl, followed by your cooked, chilled chicken. (Note - you can substitue SUPER THIN sliced beef instead of the chicken if you'd like.)
13. Ladle a bunch of super hot broth on top of the noodles and chicken, sprinkling some shallots on top too.
14.  Lastly, finish off with whatever garnishes you desire and then dig in!

Pumpkin Whoopie Pies

CONFESSION: I don't love the quality of these pictures.

They were taken quite awhile ago on an older camera, 

but I'd been saving this post until Fall because hello - pumpkin!

Even though the pictures below aren't the best,

 these Pumpkin Whoopie Pies are AMAZING.

Please don't let the pictures fool you.

When looking at Pumpkin Whoopie Pie recipes, 

I realized I didn't love everything about a single one,

so I combined two different ones to make something I did love.

For the cake part, I used Mix and Match Mama's recipe,

but I'm not the biggest fan of canned frosting,

so I used the cream part from Momfessional's recipe!

Let me show you how they're made.

The Goods:

Yellow Cake Mix

Vegetable Oil

Eggs

Pumpkin Puree

Cream Cheese

Butter

Vanilla

Powdered Sugar

Cinnamon

Combine cake mix, vegetable oil, eggs and pumpkin puree with mixer.

Mix until ingredients are well combined.

Transfer mixture to large zipper bag.

Cut off the tip of the zipper bag and start piping mixture.

Make small circles on parchment lined baking sheet, leaving room to expand.

Bake for about 10 minutes, then cool on pans for a few more minutes.

Remove to wire racks and finishing cooling completely.

You'll notice about half of mine turned out near perfect,

where the other half sadly just weren't as pretty.

While they're cooling, it's time to make the frosting!

Cream together the butter and cream cheese.

Then add the powdered sugar, vanilla and cinnamon

and mix until everything is combined. 

Grab another large zipper bag and transfer frosting to that.

Then cut off the tip and pipe onto half of the baked cakes.

Lastly, add the other side of the whoopie pie and you're ready to go.

Now dig in and enjoy these yummy pumpkin treats!!

Pumpkin Whoopie Pies

Cakes from Mix and Match Mama

Frosting from Momfessionals 

For the Cakes:

1 Box Yellow Cake Mix

1/2 Cup Vegetable Oil

2 Eggs

1 Cup Pumpkin Puree

For the Frosting:

16 Ounces Powdered Sugar

1 Stick Unsalted Butter

1 Block Cream Cheese

Splash of Vanilla

Few Dashes Cinnamon

1. Combine cake mix, vegetable oil, eggs and pumpkin puree with mixer. Mix until ingredients are well combined.
2. Transfer mixture to large zipper bag. 
3. Cut off the tip of the zipper bag and start piping mixture. Make small circles on parchment lined baking sheet, leaving room to expand.
4. Bake for about 10 minutes, then cool on pans for a few more minutes.
5. Remove to wire racks and finishing cooling completely.
6. Cream together the butter and cream cheese. Then add the powdered sugar, vanilla and cinnamon and mix until everything is combined. 
7. Transfer frosting to another large zipper bag.
8. Cut off the tip and pipe onto half of the baked cakes.
9. Lastly, add a second cake on top to finish assembling the whoopie pies.

Baked Donut Monday: Whole Wheat Chocolate Donuts!

Happy Monday guys!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

WHOLE WHEAT CHOCOLATE DONUTS!

Yes, I said whole wheat donuts

And no, sadly that doesn't make them healthy.

But they are are pretty amazing either way.

After making and blogging about a few different baked donuts

I knew I needed to find another awesome baked donut recipe.

(Past donut posts can be found here, here, here and here!)

So what'd I do?

As usual - I turned to Google!

Google almost never steers me wrong

and I lucked out when I found this recipe!

The Goods:

Milk

Lemon Juice

Wheat Pastry Flour*

Sugar

Cocoa Powder

Baking Powder

Baking Soda

Salt

Ground Flax Seed

Vegetable Oil

Powdered Sugar

Vanilla

Measure out all your ingredients.

I find it helpful to have everything ready before I begin!

In a large mixing bowl, combine the following:

Flour, cocoa powder, baking powder, baking soda, salt and ground flax seed.

Next add your vegetable oil...

And your homemade buttermilk.

Then mix it all up so the dry and wet ingredients are combined.

This dough isn't as thick as other baked donut dough I've made.

Transfer donut batter into large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake at 350 degrees for about 10 minutes.

Remove from the oven and let cool in the pan a minute or two.

Then remove and finish cooling on a wire rack.

While they're cooling...

Combine your glaze ingredients.

Add enough milk so it's smooth enough to drip off your spoon!

Once donuts are cool to the touch,

drizzle glaze over donuts to your liking.

Let glaze set before serving.

And just keeping it real - you waste lots of glaze!

This was under the wire rack after I was done drizzling.

Now that the glaze is set,

the only thing left to do is DIG IN!!!

Whole Wheat Chocolate Cake Donuts

Adapted from Bran Appetit

For the donuts:

3/4 Cup Milk

1 Teaspoon Lemon Juice

1 Cup + 2 Tablespoons Wheat Pastry Flour*

2 Tablespoons Sugar

2 Tablespoons Cocoa Powder

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Tablespoon Ground Flax Seed

2 Tablespoons Vegetable Oil

For the glaze:

1 Cup Powdered Sugar

1 Teaspoon Vanilla

1 Tablespoon Milk

*I didn't want to buy wheat pastry flour for just this recipe,

so instead I made 2 cups of my own by mixing together the following:

6/8 Cup Whole Wheat All Purpose Flour and 1 1/4 Cup Cake Flour.

1. Preheat oven to 350 degrees, grease a donut pan and set aside.
2. Make homemade buttermilk by mixing 3/4 Cup Milk with 1 Teaspoon Lemon Juice, then let it sit for about 5 minutes.
3. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and ground flax seed.
4. Add the vegetable oil and homemade buttermilk to the dry ingredients.
5. Mix until dry and wet ingredients are fully combined.
6. Transfer donut batter into large zipper bag and fill donut pan until 1/2 to 3/4 full. 
7. Bake at 350 degrees for about 10 minutes and cool on a wire rack. 
8. Once donuts are fully cooled, mix the powdered sugar, vanilla and milk together until smooth enough to drizzle off your spoon.
9. Add glaze to donuts to your liking. Note - the recipe I found said to cover them completely, but I went with a light drizzle over the top and I was very satisfied with the outcome!