Nik: Five ingredients. Five minutes.
Alex: WHAT?
Nik: Yeah.
Alex: No way.
Nik: Mmhmm.
Alex: Whoa.
Nik: Right?
Alex: What’s your favorite recipe?
Nik: Salmon with Rosemary and Garlic.
Alex: Yum. My mouth just watered.
Nik: Or Turkey Cutlet with Brussels Sprout Salad.
Alex: Cutlet reminds of the Bears. They suck.
Nik: Or Breaded Chicken Breast with Tomatoes and Basil.
Alex: Winner winner chicken dinner.
Nik: Please don’t say that again. When I hear people say that it makes me want to stab a fork in my eye.
Alex: BEEEEF. It’s what’s for dinner.
Nik: No.
Alex: YES.

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Nik: Alex! We need to make Pina Ghouladas! I found this recipe on Martha Stewart’s site.
Alex: What were you doing on Martha Stewart?
Nik: Looking at stuff.
Alex: No comment.
Nik: What? She has cool recipes and crafts.
(silence)
Nik: I’m being really serious right now.
Alex: Me too.

INGREDIENTS:
FOR THE “BLOOD”
3 tablespoons corn syrup
1/4 teaspoons red food coloring
FOR THE DRINK
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum

DIRECTIONS:
Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

The post Halloweeny Cocktail appeared first on amentoramuse.

Nik: I can’t get enough of the Harvest Pumpkin. It’s so gooooood. I crave it.
Alex: Will you make your pumpkin cake soon?
Nik: I love all of their soups. I buy a bunch and keep them in the freezer. They’re perfect for nights when I work really late and don’t feel like pounding a big meal before bed.
Alex: I love pounding before bed.
Nik: I’m seriously addicted. My mouth is watering just talking about it. And they’re super healthy, all natural and vegetarian.
Alex: Bummer, I like meat. Especially sausage.
Nik: Will you just sleep with that guy I told you not to sleep with? I’m trying to have a serious conversation about soup.
(long pause)
Nik: Annnnnd this is why I’m single.

The post I’m obsessed with… The Gourmet Soup Kitchen appeared first on amentoramuse.

Nik:  Love this App.  My recipe box is full.  Looks like I’ll have to start hosting dinner parties again.  And breakfast parties.  And lunch parties.
Alex:  Wow I am incredibly hungry right now. The recipes look so good. Will you make me some chocolate desserts?
Nik:  If you make me the hot and crunchy avocado fries.
Alex:  Deal.

The post I’m obsessed with… Epicurious App appeared first on amentoramuse.

Nik:  A friend told me about My Fit Foods. It’s great. I’m a huge fan. I’m not trying to lose weight, but I find cooking for one to be rather dull, not to mention expensive, so I stock up on meals for the week from this place. Someone with OCD more severe than mine definitely organized the store. You walk in to find walls of refrigerators organized by breakfast, lunch and dinner. Within those refrigerators you’ve got a variety of meals sorted by size (small, medium, large) for your caloric needs. The unexpected bonus is that I’m actually saving money because I’m not eating out as much and I’m not throwing away unused groceries and uneaten leftovers. Yay.
Alex:  Perfect knowledge for my healthy food kick. I’ve been doing well. I’m proud of myself. I haven’t eaten bread and butter for a few days now. Jk – its been at least a week.
Nik:  I’m surprised you didn’t say grilled cheese.

The post New Year: My Fit Foods appeared first on amentoramuse.

Nik:  Perfect with herb roasted pumpkin seeds.

The post I’m obsessed with… Pumpkin Ale appeared first on amentoramuse.

Nik:  It’s delicious.  That is all.

Cake ingredients:
4 eggs
1 cup oil
2 cups sugar
1 – 15 ounce can pumpkin
* Mix the above ingredients, then add the following:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. nutmeg
* Mix well and pour into a 9 x 13 pan and bake at 350 degrees for 38-40 minutes.
Frosting ingredients:
4 ounces cream cheese
½ stick butter
1 tablespoon milk
1 tsp. vanilla
3 cups powdered sugar
*Beat first four ingredients well and then mix in the powdered sugar.

The post Aunt Karen’s Pumpkin Cake w/ Cream Cheese Frosting appeared first on amentoramuse.

Healthy Morning Muffin Recipe:

Ingredients:
2 cups gluten-free oats
½ cup chopped walnuts
2 tablespoons chia seeds
2 teaspoons gluten-free baking powder
¼ teaspoon baking soda
2 organic eggs plus 1 egg white
¼ cup goat’s milk yogurt
½ cup organic apple juice
4 tablespoons coconut oil
1 ½ teaspoons ground cinnamon
½ teaspoon vanilla bean powder
¼ cup honey
2 large green organic apples
2 ripe bananas

Method:
1. Preheat oven to 350 degrees.
2. Using a food processor, grind the oats until they reach a flour like texture.
3. Mix the ground oats, walnuts, chia seeds, baking powder and baking soda in a mixing bowl.
4. Lightly beat the whole eggs and egg white in a separate bowl. Add the yogurt and apple juice, then stir to combine.
5. Put the coconut oil, cinnamon, vanilla bean powder and honey in a small saucepan. Place over very low heat and stir until it reaches a syrup-like consistency.
6. Add the egg mixture to the dry mixture and stir, then add the coconut oil mixture.
7. Chop the apple and mash the bananas, add to the mixing bowl and stir gently.
8. Line a muffin pan with paper liners or lightly grease a muffin tin and fill each one ¾ full.
9. Bake for 30-40 minutes or until a toothpick inserted into a muffin comes out clean.
10. Allow to cool for 15 minutes before serving. Sprinkle with cinnamon before serving.

Nik:  Made these this weekend.  They definitely taste healthy, but I kind of love them. Next time, I’m going to substitute apples with blueberries.

The post Gluten-free Morning Muffin Recipe appeared first on amentoramuse.

Nik:  I just made apple-cranberry crisp (substituted blueberries for cranberries) from Williams-Sonoma’s healthy in a hurry cookbook and it was so freaking good that I’m considering opening an apple-blueberry crisp shop.  I ate it all.
Alex:  So no leftovers?
Nik:  Yeah…no.

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