January 2011
13 posts
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Dairy Free Almond 'Milk' Chocolate Spread
I have a slight obsession with Nutella, which unfortunately has milk in it. I’ve been playing with mixes and trying things out to see if I could make a spread that really satisfies the Nutella craving. Today I made a spread with raw almonds that is actually sort of amazing, now if I ever manage to find some hazelnuts I’ll add those in and see what happens!
Almond ‘Milk’...
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Do Chua - Quick Pickled Daikon
Continuing with the banh mi fixation - this is the stuff that is on the sandwich that gives it that sweet, sour, salty, crunchy awesomeness. It is made from daikon, which is a large mild type of radish is very rich in vitamin C (excellent during cold season) and very low in calories. And it is shockingly easy to make. This is how I made mine:
1 medium sized daikon (you can use part of a large...
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Oh my, Banh Mi
Where have you been all my life? I tried my first banh mi today, and I am ashamed to admit I didn’t even think of taking a photo before devouring it. We frequent this place and I have never really given the little sandwich menu a second glance as we’re usually there to get pate chaud and croissant for the kids. Today my dad convinced me to try one while reminiscing about Vietnam and...
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Mochi!
I wish mochi was more common here, because it really is the perfect answer to gummy candy cravings for meat and gluten free households.
Mochi is, as best I can describe it, a sort of stretchy, chewy gummy dessert of Japanese ethnicity. It’s ingredients are very simple; sweet rice, sugar and water. Traditional mochi is an involved process that involves pounding rice and mortars and...
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Giveaway Funs Part Two!
We’re having another giveaway, this time for a fabulous little Valentine surprise!
Enter by tweeting about realistmermaid.com, linking to our etsy store, following/commenting on facebook and for referring friends! Make sure all tweets have @realistmermaid in them so we can find them.
Drawing will take place on 1/15 via random.org selection from the combined database of facebook, twitter...
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Dear Cupcakery Owners,
Red velvet seems to be a huge craze and everyone is selling it, but I can’t figure out why when it seems no one is bothering to make real red velvet cake.
Am I the only one that can taste red food coloring and thinks almost every ‘red velvet’ cake I’ve tried recently is just gross? I really love red velvet, it’s one of my favorites … but who decided red velvet...
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Caira was singing a song about Christmas, I don’t remember it all (hey, it was about 15 minutes long) but one part cracked me up: ”I told Santa I’m not bad I just have a lot of energyyyyyyyy then he got me presents ANYWAY!”.
lol
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The baby’s newest word: Tasty. Oh yeah, definitely my kid :D
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I love using a mortar and pestle, I feel all medieval apothecarish.