July 18, 2016 Haley Leave a comment

http://iccpaix.org/wpblog/get-involved/calendar/action~agenda/tag_ids~57,55/request_format~html/ There are few things more impressive than a beautifully crafted layer cake embellished with frosting rosettes, fresh fruit, and  flowers. Even an eight inch layer cake can be a enough to stop appreciative guests and party goers in their tracks, with mouths agape and eyes in awe.

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I’m six years old and I have just taken a gargantuan bite of a frosting encrusted slice of purple-winged-roller-skate shaped cake. I’ve chosen to have my birthday party at the skating rink this year, and after soaring deftly around the rink for lap after lap to the sounds of Baby Got Back, Achy Breaky Heart, My Lovin’ – You’re Never Gonna Get It, and the like (it’s 1992, after all) that bite of cake is pure heaven.

Continue reading The Great Cake Experiment Part 2 – Buttercream Bonanza →

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I am not a baker, y’all, so when a regular Kids Cooking Class client called to explain her son is turning 12 and wants to host a cake baking class, fight or flight set in and I froze in terror. My eyes widened, and my heart sank to my stomach as a vision of a cake baking chaos with 12-year-olds in tow flashed into my mind. Then I thought, “What would Julia Child do?” She would put on her big girl panties and get to baking. That’s what!

Continue reading The Great Cake Experiment Part 1 – The Perfect White Cake →

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November 4, 2022 Haley Leave a comment

http://thebandchoice.com/wedding-band-essex/ Muffins are the perfect grab-and-go, palm snack. Look, sometimes you need a hug, and if there’s no human or pupper nearby, a muffin can do the job. These orange and cranberry holiday muffins are a fluffy, fruity, slightly sweet hug to go. Enjoy!

Continue reading Cranberry Orange Holiday Muffins → bakingcranberriesmuffinsorange

Culinary Building Blocks, Gift Ideas, Recipes, Sauces, Vegetarian June 14, 2016 Haley Leave a comment

Randfontein Use this parsley and arugula pesto on pasta, on chicken, over eggs, in sandwiches, anything you can imagine. Add a wildly delicious depth of flavor on just about any food you can think of!

Continue reading Parsley and Arugula Pesto →

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This mushroom asparagus mascarpone pasta was a big hit in our house. Dijon and mascarpone perfectly balance each other and melt into tangy, savory, saucy goodness. The mushrooms add a meaty texture while the asparagus adds a bright crisp crunch. Make mouths water with this filling vegetarian dish that is brimming flavor.
Continue reading Mushroom Asparagus Mascarpone Pasta →

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Culinary Building Blocks, Gift Ideas, Recipes, Sauces, Vegetarian June 14, 2016 Haley Leave a comment

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This salad is nice and fresh yet hardy and filling. Great alone or accompanying fish or pasta Serve this up for Mother’s Day and mom will be impressed, guaranteed! Continue reading Deer Tongue Lettuce and Arugula Salad with Honey Balsamic Vinaigrette →

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July 18, 2016 Haley Leave a comment

Ratchaburi There are few things more impressive than a beautifully crafted layer cake embellished with frosting rosettes, fresh fruit, and  flowers. Even an eight inch layer cake can be a enough to stop appreciative guests and party goers in their tracks, with mouths agape and eyes in awe.

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bakingbuttercreamcakecake bakingcake decorating equipmentlayer cake Baking, Dessert, Feed a crowd, Food Writing, Holiday Cooking, How To, Informational, Kid Friendly, Make ahead, Recipes, Writing July 17, 2016 Haley Leave a comment

I’m six years old and I have just taken a gargantuan bite of a frosting encrusted slice of purple-winged-roller-skate shaped cake. I’ve chosen to have my birthday party at the skating rink this year, and after soaring deftly around the rink for lap after lap to the sounds of Baby Got Back, Achy Breaky Heart, My Lovin’ – You’re Never Gonna Get It, and the like (it’s 1992, after all) that bite of cake is pure heaven.

Continue reading The Great Cake Experiment Part 2 – Buttercream Bonanza →

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April 25, 2016 Haley Leave a comment

misoprostol buy online Delicate, lean fish, like Halibut, is best cooked using gentle moist methods such as poaching or steaming. En papillote (al cartoccio in Italian) is a method in which delicate foods are folded into a parchment or foil pouch and baked.

http://smragan.com/tag/htc/ Continue reading Halibut, Radish, and Asparagus En Papillote →

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Occasionally I go through periods of time…we’ll call them phases…where I need to remember what’s truly important to me. It can be very easy for me to let things like my own expectations of myself, my contrived idea of what it is that I “should” be doing in life, my self-judgement get in the way of what’s actually real and right in front of me.

Sadly, when this stinkin’ thinkin’ starts to creep into my mind it’s often related to food and cooking. Perhaps it’s because I feel so passionate about food and feeding people. Perhaps it’s because everyone on the planet seems to be a self proclaimed “foodie,” have a food blog, a food Instagram feed, a food snap chat (whatever that means), and is clearly making more money than me, taking better photographs than me, writing better recipes than me, and in general doing it all better than me. Perhaps it’s because I have mounds of student debt that appear in my subconscious as a gaping hole in the earth into which I routinely toss bucket of money.

At the end of the day, it really doesn’t matter from where it stems. The fact is, this stinkin’ thinkin’ can cause me to shut down. I stop doing the things that really make me happy like cook for the people I love and for myself. Sometimes it takes months to get out of this funk, hence my recent hiatus from posting.

Fortunately, I’ve learned to recognize this pattern and now I know how to handle it. First of all, I have to allow myself time (without guilt) to be apart from the thing I’m wrestling with. It’s like needing to take time to be apart from a significant other. You understand yourself a bit better and you each come back and share what you’ve learned about yourself with the other.

I’ve also learned that when I’m ready to get back in the saddle, so to speak, that I have to get back to the basics and strip out the complexities that I make up in my mind. After all, it’s food, people. We eat it, it keeps us alive. I have to keep it simple so that all of the pretentious notions about food that float around in the world and in my mind don’t start to take over and run the show.

That’s why this morning I’ve decided to share with you my favorite method for cooking soft boiled eggs. If you know anything about me, you know that I believe eggs are the most amazing food ever. They are arguably one of the healthiest, most versatile, and most easily accessed food in many of our diets. In fact, we are in the process of introducing our own chicken coop to our little urban homestead in Austin!

A well done soft boiled egg is like comfort food for me. Silky soft whites encase creamy, slightly gelatinous yolk. Add a little kosher salt and fresh cracked black pepper and serve atop a piece of buttered toast to soak up any of that brilliant yolk and you’ve got a breakfast that’ll make you feel like a baby tucked gently into a fresh, clean, cotton blankie. It may be simple, but right now simple is what I need.

Enjoy!

Seven Minute Soft Boiled Egg

• 3-6 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper

1. Bring 4-6 cups of water to the boil in a large pot over high heat.
2. Using a slotted spoon, slowly lower each egg into the pot of boiling water. Lower the heat to medium-high and maintain a gentle simmer. The water should be bubbling but not rolling.
   Protip:  When submerging the eggs do so http://sargeantstudios.net/?paged=16 very http://kaminakapow.com/seamless-crochet-donkey-pattern/?author=496 slowly. Introducing the eggs to boiling water too quickly can sometimes make them crack.  This also gives you some time to take a few seconds to just stare into a pot of boiling water — very therapeutic, try it.
3. Simmer, uncovered, for 7 minutes.
4. Pour off the boiling water and fill the pot with cold water to quickly cool the eggs. Gently peel the eggs, season with salt and pepper and serve, warm, with toast, cottage cheese, or fresh fruit.

January 1, 2017 Haley Leave a comment

http://debashishbanerji.com/consciousnesswriting/becoming-earth-becoming-world-posthuman-identity-in-the-polis-of-divine-anarchy/ It’s 2017…finally! Let’s be honest, we were all pretty much fed up with 2016. What better way to get a fresh start to the new year than with these mouth watering, Low Carb Cabbage Rolls?!

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I’m learning these days that sometimes you just have to set an intention for something that you desire and then jump, blindly, feet first into the thick of it. Continue reading Pumpkin Rice Dressing →

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San Antonio de Los Altos It’s 2017…finally! Let’s be honest, we were all pretty much fed up with 2016. What better way to get a fresh start to the new year than with these mouth watering, Low Carb Cabbage Rolls?!

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I have made the decision to change my diet to high protein, low carb and to also cut out as much sugar as possible. This is mainly because my wedding is in six months (eeek!), but also because I just wasn’t feeling well. I was tired all of the time and had no energy to enjoy the things that make me very happy like being outside with my family, practicing yoga, and rock climbing.

This recipe is adapted from Ina Garten’s cabbage roll recipe which was not low carb. Of course, this transition means that I’m Pinteresting everything I can to learn tricks and tips.

For this recipe I learned that I can substitute almond meal or almond flour for breadcrumb in recipes that require some kind of binder. This revelation has changed my world!

It took me a good while to figure out what this change would mean for Cook With Haley. My hope for this blog has always been to share my experiences in life and my knowledge of tasty food with all of you, so I see this change as a great opportunity to share all that I learn through this transition. If you find this post interesting, do keep coming back to learn more tips and tricks!

Also subscribe to my Cook With Haley YouTube Channel for new videos!

Prep Time: 30 minutes Cook Time: 60 minutes

Serves: 8-10

Baking, Dessert, Feed a crowd, Food Writing, Holiday Cooking, How To, Informational, Kid Friendly, Make ahead, Recipes, Writing July 17, 2016 Haley Leave a comment

Kāshmar I’m six years old and I have just taken a gargantuan bite of a frosting encrusted slice of purple-winged-roller-skate shaped cake. I’ve chosen to have my birthday party at the skating rink this year, and after soaring deftly around the rink for lap after lap to the sounds of Baby Got Back, Achy Breaky Heart, My Lovin’ – You’re Never Gonna Get It, and the like (it’s 1992, after all) that bite of cake is pure heaven.

http://city-made.com/2010/12/07/mitten-ornaments Continue reading The Great Cake Experiment Part 2 – Buttercream Bonanza →

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I am not a baker, y’all, so when a regular Kids Cooking Class client called to explain her son is turning 12 and wants to host a cake baking class, fight or flight set in and I froze in terror. My eyes widened, and my heart sank to my stomach as a vision of a cake baking chaos with 12-year-olds in tow flashed into my mind. Then I thought, “What would Julia Child do?” She would put on her big girl panties and get to baking. That’s what!

Continue reading The Great Cake Experiment Part 1 – The Perfect White Cake →

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